I had this rack of lamb sitting in the freezer for the past few weeks and I had great plans for it. I was going to make a crusted garlic and parmesan rack of lamb with roasted root vegetables.
Lately I have been so busy, that the idea went out the window. I felt like a lamb dish on the weekend, so out came the racks to defrost.
Now I had to think what I could use it for that was quick, not too complicated but also delicious. Ahhh! Satay lamb chops with roasted potato and asparagus ticked all the boxes.
This dish is so easy to make it’s ridiculous! The thing that took the longest to make for this dish was the roasted potatoes.
Let’s put this baby together..
I recommend 2 racks of lamb because one just isn’t enough! I only had one and I wanted more than two pieces of lamb. However, everyone got dinner and was satisfied – we just wanted more lamb!!!
Cut the lamb racks into individual lamb chops and brush both sides of the lamb with a good smothering of Hov’s Peanut Satay Sauce .
Place the lamb on a heatproof tray lined with baking paper and pop under the grill for about 5 minutes each side. Take out and let it rest for around 5 minutes – get the rest of your dinner ready to serve.
Brush the cooked lamb chops with more satay sauce and put the rest of the sauce into a little pouring jar. More Satay the better I think! I also chopped some fresh rosemary and purple onion to put on top of the lamb chops.
Easy and simple as that, dinner is done. Who say’s you can only have satay with chicken?? No Way! I use satay on everything actually haha ..
Satay Lamb Chops
- 2 Racks of lamb
- 1 Bottle Hov's Satay Sauce
- 1/2 Purple onion Diced finely
- Cut the lamb rack into individual pieces
- brush the lamb chops with Hov's Satay sauce
- Put under the grill for 10-15 minutes
- Brush more sauce satay sauce over the cooked lamb and keep the rest of the sauce for dipping.
- Serve with roast potatoes or rice or a nice side salad.