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Lamb cutlets with nam jim and coconut rice
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate lamb cutlets with zesty Thai nam jim dipping sauce and coconut rice for a delicious Asian fusion dish.
Ingredients:
  • 12 French-trimmed lamb cutlets
  • Rice bran oil cooking spray
  • Steamed baby bok choy, to serve
  • 2 long green chillies, roughly chopped
  • 2 garlic cloves, quartered
  • 2 green onions, roughly chopped
  • 42.00 gm lime juice
  • 36.60 gm fish sauce
  • 40.00 ml grated palm sugar
  • 62.50 ml chopped fresh coriander leaves
  • 300.00 gm jasmine rice
  • 400ml can coconut milk
  • 1.20 gm salt
  • 82.50 ml chopped fresh coriander leaves
Instructions:
  • Prepare Nam jim by combining chilli, garlic, onion, lime juice, fish sauce, sugar, and coriander in a food processor. Blend until creamy.
  • Prepare the Coconut Rice: Wash the rice thoroughly under cold water until the water runs clear. Drain the rice. Combine the rice, coconut milk, salt, and 1 cup of cold water in a sturdy saucepan over medium heat. Allow it to come to a boil while stirring occasionally. Lower the heat to simmer. Cover and cook for 20 minutes until the rice is tender. Take it off the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and gently mix in the coriander.
  • Preheat a chargrill pan over medium-high heat. Lightly coat lamb with oil and season with salt and freshly ground black pepper. Grill the lamb for 3 to 4 minutes on each side for a medium doneness or to your preference.
  • Plate the cutlets alongside fluffy rice, vibrant steamed greens, and a generous drizzle of flavorful Nam jim sauce.

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