Balinese lamb chops

Ingredients (serves 4)

• Olive oil cooking spray
• 1 brown onion, finely chopped
• 2 tablespoons crunchy peanut butter
• 1 tablespoon sweet chilli sauce
• 1 tablespoon ketcap manis
• 270ml can light coconut milk
• 8 lamb chump chops, trimmed
• 2 x 350g packets egg noodles, cooked
• 2 bunches baby bok choy, steamed

Method

1. Preheat oven to 200°C. Heat a non-stick frying pan over medium heat. Spray with oil. Add onion. Cook, stirring, for 3 minutes or until soft. Add peanut butter, sweet chilli, ketcap manis and coconut milk to frying pan. Stir until well combined. Bring to the boil.
2. Arrange chops in a single layer in an oven-proof casserole dish. Pour over sauce. Turn to coat. Bake, uncovered, for 35 minutes or until cooked through. Serve with noodles and baby bok choy.