Grilled lamb chops with chilli jam and grilled lamb belly Thai salad

Lip-smacking Thai flavours cut through the richness of the lamb and create an impressively exotic dish.

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For the chilli jam

For the salad

  • 1 lamb belly, trimmed of excess fat
  • 2 limes, juice only
  • 3 garlic cloves, crushed
  • 1 tbsp ginger, finely grated
  • 2 tbsp palm sugar
  • 4 tbsp nuoc nam (Vietnamese fish sauce)
  • 1 red chilli, finely chopped
  • 1 red chilli, sliced
  • 115g/4oz mizuna leaves
  • 1 large bunch mint, leaves picked
  • ½ coconut, shell removed, flesh shredded
  • ½ cucumber, halved lengthways, sliced thinly on the diagonal

To serve