Recipe inspired by taste.com.au
I am personally a huge fan of super easy, simple but absolutely delicious weeknight dinners. So as I was browsing the internet for recipe ideas, I found this recipe which just seemed too easy and too yummy to just ignore. If you like pasta, and you like meat (in this case, lamb) and you like a satay-ish kind of sauce… then I’m pretty confident you will LOVE this one!
1 brown onion, finely chopped
2 tbsp crunchy peanut butter
1 tbsp sweet chilli sauce
1 tbsp ketcap manis (sweet soy sauce)
270ml light coconut milk
8 lamb chump chops
Fettuccine pasta, cooked and tossed in 1 tbsp butter, 1 tsp minced garlic and parsley flakes
2 bunches baby bok choy, steamed
1 bunch dutch carrots, steamed
Preheat oven to 200°C. Heat some olive oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes or until soft. Add peanut butter, sweet chilli, ketcap manis and coconut milk to frying pan. Stir until well combined. Bring to the boil.
Arrange chops in a single layer in an oven-proof casserole dish. Pour over sauce. Turn to coat. Bake, uncovered, for 35 minutes or until cooked through. Serve with fettuccine pasta, baby bok choy and dutch carrots.