Take your pick: A scalable version of Indonesian kambing guling (roasted whole goat) or a lazy version of sate kambing (lamb satay).  I think this succulent Indonesian grilled lamb chop can compete with the fancier kambing guling or sate kambing, despite having a less-demanding preparation.

KAMBING GULING (ROASTED SEASONED WHOLE GOAT)

Growing up, my parents took us to plenty of wedding receptions. They were usually for family, friends, or my dad’s business connections.  If you don’t grow up in Indonesia, you will not believe this… It’s common to attend wedding receptions with over a thousand guests and they are held in massive hotel ballrooms.

Can you imagine how much those weddings cost?  They are much different than an American wedding reception, which tends to be a more intimate affair.

In the U.S., a 300-guest reception is considered a big wedding.  Hey, Las Vegas drive-through weddings can get you hitched in less time than it takes to make this recipe.

With a big reception comes an elaborate buffet that includes grilling stations, dessert stations, a salad and soup station, and a main entrée station. The entree station is always the focal point, although I like to think the kambing guling station is the center of the buffet.

Kambing guling is always in high demand and favored by both adults and kids.  The attendant at the grilling station uses his butcher knife to trim the goat meat which has been seasoned in spices and roasted over open flame into small cubes (skin, fat and all).

A large bowl of spicy, lime-infused kecap manis (Indonesian sweet soy sauce) is available on the side.  I usually went for a second helping because it was so delicious.

USING LAMB FOR A GOAT RECIPE

Goat is widely consumed in Indonesia. It’s a popular meat for roasting, grilling, and stews. Unfortunately, it has not caught on in America, so, we usually resort to lamb for most Indonesian goat recipes.

Lamb is readily available in most grocery stores and shares a somewhat similar flavor to goat meat, although lamb meat is more tender, milder, and fattier which I think is perfect for grilling.

MY CLEVER INVENTION

Kambing guling is not the kind of dish you make at home unless you’re throwing a big party with over a hundred guests. Lamb satay, on the other hand, has a similar texture and the flavor is more appropriate for a home-cooked meal. I prepare this Indonesian recipe in my household and it happens to be one of my kids favorite!

I started making this “lazy” version using lamb chop recently.  Every other week, I find myself having to cook for 1, or 2 if my sister is around.

One day, when the kids were with their father’s and I was craving lamb chop, I decided to purchase it and marinade it in my regular satay sauce.  This dish turned out to be one of my most clever inventions to date.

There is no need for chopping and skewering. As a result, it allowed me to catch up on other things (such as writing for this blog). This kambin guling recipe it makes one of the most delicious and satisfying Indonesian style dinners.

HOW SIMPLE IS IT?

This dish can be prepared in under 1 hour. Better yet, most of the time needed for preparation are inactive.  There are only a few ingredients and most of them can be found in your local grocery stores. Lamb chops, kecap manis (Indonesian soy sauce), lime, white pepper, shallot, tomato and bird’s eye chili are all you’ll need.

Throw them on the grill for a few minutes, flip them to cook each side, and in less than one hour, dinner is ready.

Notes

• This recipe calls for lamb chops. Alternatively, you can use a rack of lamb for a more impressive presentation.
• Kecap manis (Indonesian soy sauce) can be found at most Asian supermarkets, online Indo-food grocery stores, and Amazon.  The soy-based sauce has an earthy sweet flavor from the coconut palm sugar and unlike regular soy sauce, it has the same consistency as molasses.  You won’t be disappointed once you get a hold of this sauce.  It’s great for marinating all meat and fish and it will transform a simple meal of sunny-side-up fried eggs and rice from okay to excellent.
• Bird’s eye chili is available at most Asian grocery stores.  You can opt out this chili if you prefer non-spicy food.
• I use an indoor gas grill, but feel free to use an outdoor gas or charcoal grill.
• You can double or triple this simple recipe for a dinner party and I’d bet it will be a crowd pleaser.

Yield: 2

Indonesian Grilled Lamb Chop Recipe

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This is a scalable version of Indonesian kambing guling (roasted whole goat) and a lazy version of sate kambing (lamb satay). This succulent Indonesian grilled lamb chop can compete with the fancier kambing guling or sate kambing, despite a less demanding preparation.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 50 minutes

Ingredients

Ingredients:

• 2 lamb chops
• 1 tbs kecap manis
• 1 tsp lime juice
• 1/8 tsp white pepper

For the sauce

• ¼ cup kecap manis
• Lime juice from ½ lime
• 1 tomato, diced
• 1 large shallot, thinly siced
• 5 -10 bird’s eye chili (optional)

Instructions

1. To make marinade, combine 1 tbs of kecap manis with 1 tsp of lime juice and sprinkle 1/8 tsp of white pepper. Stir well. 
2. Place lamb chops in a shallow dish and pour marinade to cover both sides.
3. Let sit in room temperature for at least ½ hour.
4. Over medium high grill (I use gas, but charcoal grill will work great as well), place lamb chops. Cook for 2-3 minutes each side for medium rare to medium medium. 
5. Once cook, turn off the grill, remove chops and serve immediately with sauce and a side of steamed rice.

To Make Sauce

1. Wash tomato and dice into ½” cubes.
2. Peel shallot and slice thinly.
3. In a small bowl, combine ¼ kecap manis with juice from ½ lime. Stir to combine.
4. Add cubed tomato and shallots. Gently stir to combine.

To Serve

1. Serve immediately with sauce and steamed rice on the side.
2. Fried shallots and acar go well with this dish.

Notes

• This recipe calls for lamb chops, alternatively you can use rack of lamb for a more impressive presentation.
• Kecap manis (Indonesian soy sauce) can be found in most Asian supermarket and online indo-food grocery store and amazon. This soy-based sauce has a very earthy sweet flavor from the coconut palm sugar and unlike regular soy sauce, it has a consistency of molasses. You won’t be disappointed once you get a hold of this sauce. It’s great for marinating any meat and fish and it will bring a simple meal of sunny side up fried egg and rice a notch up.
• Bird’s eye chili is available in most Asian grocery store. You can opt out this chili if you prefer non-spicy food.
• I use an indoor gas grill, but feel free to use outdoor gas or charcoal grill.
• You can double, triple this simple recipe for an intimate dinner party and I’d bet this will be a crowd pleaser.

CONCLUSION

Let’s face It, roasting a whole goat isn’t practical.  If you’re craving kambing guling or sate kambing, and short on time, this dish will definitely be good enough to satisfy your hunger.

It’s so delicious yet simple to make at home. Enjoy