Kaffir Leaves Lamb Shoulder Chop

I had a Eureka moment with this recipe experiment and am really excited to blog about it!

Have yet to find a suitable name to describe its exciting burst of flavours but, lets call it kaffir leaves  lamb shoulder chop.

At first it was the citrusy aroma from the kaffir leaves added with the heat from the ginger and bird eye chilli that made my mouth water. However, drizzling the dish with a little bit of lime juice right before eating sealed the deal for me. I am in love — with a piece of lamb chop!

Kaffir leaves grilled lamb chop

Carb: 3.9g | Fiber: 0.2g | Nett carb: 3.7g | Protein: 17g | Fat: 35g

Ingredients (serves 1)

200g lamb shoulder chop

5 kaffir leaves (chopped)

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

1 tablespoon grated ginger

1 tablespoon chopped spring onions

1 tablespoon olive oil

3 bird eye chillies (chopped)

1 clove garlic (grated)

A pinch of salt to taste

Juice from 1/4 lime

Method:

1. Add all grated and chopped ingredients with olive oil, sark soy sauce, light soy sauce and salt and mix
2. Coat lamb chop with the marinade and refrigerate overnight
3. Let the lamb to stand at room temperature while preheating over to 200 degree Celsius
4. Roast to desired doneness and drizzle with lime juice just before serving