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Lamb Chop Rendang

Lamb Rendang Recipe by Adam's Meat

Embark on a culinary journey to Indonesia with our Lamb Chop Rendang recipe! Known for its depth of flavor and layers of spices, this time-honored dish brings you tender lamb chops in a luscious, fragrant sauce. Perfect for dinner parties or weekend family meals, Lamb Chop Rendang is a true delight for the senses.


  • 2 tbsp oil
  • 1 kg Yarramundi Lamb Loin Chops
  • 2 stalks lemongrass
  • 3 kaffir lime leaves, whole plus 2 more leaves finely shredded
  • 400 ml coconut cream
  • 1 tsp sugar
  • Steamed rice, to serve
  • Thinly sliced cucumber, tomato, and red onion, to serve

For the Kerisik:

  • 1 cup desiccated coconut

For the Rempah for Rendang:

  • 2 medium brown onions, roughly chopped
  • 2 large red chilies, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 3 cm ginger, peeled and roughly chopped
  • 3 cm galangal (optional), peeled and roughly chopped
  • 1 tsp turmeric powder
  • 3 tsp salt


  1. Blend the Rempah ingredients together to a smooth paste in a food processor.
  2. Heat the oil in a large pan, then fry the Rempah paste for about 10 minutes until very fragrant.
  3. Add the lamb chops, lemongrass, and whole lime leaves. Fry for a few minutes to coat the chops with the paste.
  4. Add the coconut cream, sugar, and 1 cup of water. Bring to a simmer, then cover and cook gently for about 1 hour.
  5. Meanwhile, for the Kerisik, fry the desiccated coconut in a separate frypan until golden brown.
  6. Add the Kerisik to the rendang. Stir well and cook over medium heat for 15 minutes until the sauce is thick and rich.
  7. Garnish with shredded lime leaves and serve with steamed rice and sliced cucumber, tomato, and red onion.

Notes and Tips:

You may substitute lamb chops with other cuts like Lamb Biryani / Lamb Curry or lamb Osso Bucco, but cooking times may vary depending on the cut used.