Indomie Lamb Chop

by Honey, on Tue, September 12, 2017
Fusion


After all those delicious pictures on next level Indomie dishes we had to make some too. Lamb chops are pretty reasonable in the supermarkets. We found some frozen cutlets for about RM15 (enough for a quick meal for two) and some chilled boneless chops (enough for 4) for less than RM30. So making this at home can be a pretty sweet deal. You can of course make this with your favourite packet fried noodles However Indomie does have that salty, fried onion flavour that goes pretty excellent with the slight gaminess of lamb. Yum!


"Level up your Indomie!"



Ingredients

2 packets Indomie goreng original flavour (or we found Cintan pretty good too)
300g lamb chops
2 eggs
Garnishes like extra bawang goreng, chilli, lime, spring onions
A little bit of oil
Salt and pepper


Method

1. Trim a bit of fat off your lamb if there's too much. Salt and pepper your lamb and let it hang out for about 10-15 minutes (totally okay to cook it straight away)

2. Heat a bit of oil and let your pan be super hot.

3. Grill lamb. Small cutlets you are looking at 2-3 minutes each side, for thicker lamb 5-6 minutes each side. When pressed lamb should be firm but still a little bouncy. It's good to have your lamb a little pink-ish and juicy.


4. Let it rest for 10 minutes.

5. In the meantime, add noodles to simmering water for about 3 minutes.

6. In same pan as you grilled lamb, add in all sauces and seasonings (this is the trick, you have a little of the lamb oil flavour your noodles).

7. Toss noodles and mix it up in the sauces.


8. Serve with chops and a fried egg on top.


Not a fan of lamb, make it with grilled chicken chop!




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