Chef Marion Grasby Panang Lamb Chops

Method

1. Rub salt and lime into the minced beef/lamb. Set aside for 30 minutes.

2. Place the coriander, cumin, cinnamon, cardamom seeds, and nutmeg in a small pan over medium-low heat. Toast, swirling the pan constantly, until fragrant.

3. Transfer the spices to the bowl of a food processor with the rest of the bumbu ingredients and blend to a smooth paste.

4. Mix the paste well into the meat. Knead it for a while, then divide into small patties.

5. Test the seasoning by frying a small amount of meat for a few minutes. Taste and add more salt to the raw meat mix if necessary.

6. Cut lemongrass stalks into half and remove any dry and tough layers.

7. Thread the meat patties through the lemongrass stalks, moulding them firmly around the stalks.

8. Grill satay over a grill pan until golden and caramelised on all sides, or grill in an oven.

9. To make the sauce, mix all the ingredients together in a bowl. Serve with the satay.

For the panang paste:

1. Use a mortar and pestle to pound the roasted peanuts until finely crushed.

2. Add the makrut leaves and pound again until finely crushed.

3. Stir through the curry paste, shrimp paste (if using), plus the ground cumin and ground coriander.

To marinate the lamb:

1. Place the cutlets in a large bowl.

2. Take 1 tablespoon of the panang paste and add it to the lamb cutlets along with ½ tablespoon of fish sauce.

3. Mix until well combined and each lamb cutlet is coated in the paste. Set aside until ready to grill (a few minutes is fine, or marinate overnight).

For the curry sauce:

1. Heat the vegetable oil in a saucepan over medium heat.

2. Add the remaining panang paste and cook, stirring, for 2 minutes or until fragrant.

3. Stir through the coconut milk, the remaining fish sauce, and palm sugar.

4. Cover and reduce the heat to low. Gently simmer for 2 minutes to allow the flavours to infuse.

5. Remove from heat and set aside until ready to serve (gently reheat before serving).

For the lamb chops:

1. Heat a grill plate or charcoal barbecue until hot. Brush the grill plates with oil.

2. Grill the lamb chops for 3–4 minutes on each side (for medium) or until cooked to your liking (don’t forget to grill the fat cap too).

3. Transfer to a tray to rest.

For the herb & pineapple salad:

1. Add all the ingredients to a large bowl and toss together until combined.

To serve: Place the lamb chops on a serving platter. Sprinkle over the herb & pineapple salad. Serve with the panang sauce on the side.

Tip: Finely slice batons of spring onion and soak in water in the fridge for 10 minutes to make them curly for garnish.