Balinese Lamb Chops
|Peanut oil||1 Tablespoon|
|Lamb loin chops||12 , trimmed|
|Onions||160 Gram, sliced (2 Small Ones)|
|Crunchy peanut butter||130 Gram (1/4 Cup)|
|Sweet chili sauce||60 Milliliter (1/4 Cup)|
|Lemon juice||2 Tablespoon|
|Coconut milk||160 Milliliter (1/4 Cup)|
|Water||125 Milliliter (1/4 Cup)|
|Finely chopped coriander leaves||1 Tablespoon (Fresh Ones)|
Heat oil in large pan; cook Lamb until browned both sides and cooked as desired.
Remove lamb from pan; cover to keep warm.
Drain excess fat from pan.
Add onions; cook, stirring, until browned.
Add peanut butter, sauce, juice and combined coconut milk and water to same pan; cook, stirring, until sauce thickens slightly.
Stir in coriander; return lamb to pan, coat with sauce.