You're gonna learn how to make a mouthwatering lamb chop marinade, and prepare juicy chops like they do at a restaurant... in your own kitchen!



How to cook lamb chops like a pro

Last Friday I enjoyed an amazing dinner at a traditional Indonesian restaurant, where they served an authentic dish of lamb chop with spicy Indonesian sauce, and paksoi. I was immediately hooked. Today we’re gonna serve you with an Indonesian fusion dish with some Mediterranean flavors.

Sounds good right?!

Keep reading you’re gonna learn how you can make a mouthwatering Indonesian lamb chop marinade. And how you can prepare the lamb chops like they do at a restaurant, in your own kitchen! Paired with full of flavor oven baked veggies and authentic coconut lime rice.

This Indonesian Lamb chops with coconut rice recipe has a bit more ingredients than you’re used to from us, but the recipe itself is easy and worth every minute of your precious time! After you’ve made this recipe ones, you can easily combine it with a ton of other dishes.

Fresh oven baked vegetables are usually underrated, which is a real shame because they’re full of flavors and filling fibers. The best of all, super simple to prepare. You fill a tray with a rich mix of your favorite colorful veggies, you brush them with some vegetable oil, your favorite herbs, salt and some royal grinds of fresh black pepper. Pop it in the oven… and you don’t even have to check on it, just let the heat work it’s magic!

Now, the key to tender and juicy lamb chops is to take the meat out of the fridge at least 15 min before you lay them in the hot pan. Because you’ll want your chops on room temperature so the meat doesn’t tense up in the hot pan. Yes, food cooked with some love does taste the best:)

Pat the lamb chops dry and brush with oil, salt, and a little bit fresh black pepper. They’re ready to bake! Tender lamb chops should be pink on the inside, but not raw. You’ll bake them for literally 2 min on each side, just enough to give them a nice brown sear. Take them off the heat cover with your homemade lamb chop marinade and let them chill. Right before serving, let the chops simmer in the already heated oven for 10 min.

Taking them out of the oven is like unwrapping a present, you’ll find this out for yourself. Tender, juicy lamb chops baked to seared perfection. The flavors that this Indonesian sweet soy sauce recipe adds is just divine! We’re going to cover more world cuisine inspired lamb chop recipes next month.

This coconut rice recipe is a delicious and classic base that you can add to a ton of other fish, meat or vegan dishes.

Turmeric gives it that well known vibrant, yellow color and the right amount of kick. You can add this super spice to literally any recipe. desserts, even your morning latte. Besides the delicious flavor, turmeric comes with a lot of other perks. Take a peek at our tasty golden cauliflower flatbread recipe to check out the health benefits of turmeric. For next time, check out this tasty and quick and easy Turmeric and Coconut Rice Pilaf,



2 servings

1 red, orange and yellow bell pepper - sliced in strips

5 oz / 150 g French green beens

1 glove garilc

vegetable oil

salt & pepper

Lamb chops with Indonesian sauce:

8 lamsrack - sliced into 8 chops

vegetable oil

1 clove garlic

1 onion

0.4 oz / 10 g butter

1.5 red chili pepper

4 lemon leaves

0.8 / 20 g fresh lemon grass

2.5 oz / 75 ml sweet soy sauce

salt & pepper

Coconut rice:

5 oz / 150 g Basmati rice

3.3 oz / 100 ml coconut milk

2 oz / 50 g grated coconut

1 teaspoon turmeric

3 lemon leaves



2 oven safe trays


  1. Preheat oven to 356 ºF / 180 °C

  2. Place veggies in oven tray and brush with oil. Crush the garlic (with the peel) and add to veggies. Add salt & pepper to taste.

  3. Bake 30-40 min

Indonesian sweet soy sauce:
  1. Peel garlic and onion, finely slice them. Wash chili pepper and lemongrass, slice on the diagonal

  2. In medium size pan, melt butter. Add garlic, onion, chili, 4 lemon leaves, lemon grass and saute. Add sweet soy sauce with salt & pepper, take off the heat.

Lamb chops:
  1. Pat chops dry with paper towel, brush with oil, salt & pepper. Heat frying pan over high heat. Bake chops 2 min on each side.

  2. Take off heat and place chops in heated oven tray, cover with indonesian soy sauce, let it chill on the counter.

Coconut rice:
  1. In pan, pour in coconut milk, 3 lemon leaves and turmeric, bring to a boil stirring frequently to prevent it from burning.

  2. Add cooked rice, grated coconut, salt & pepper, mix and set aside.

Lamb chops final touch:
  1. Take veggies out of the oven and place the tray with lamb chops. In the al ready heated oven, let it simmer on 356 ºF / 180 °C for 15 min.

  2. Serve with veggies and coconut rice


The marble cutting board and tableware are coming from Kookpunt.



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