Grilled Lamb Flaps with Ginger and Garlic (Roadside Style)
In short: Ginger and garlic lamb breast grilled until crisp and served with a peppery watercress, onion and raw ginger salad and grilled plantain. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Resting
- 2 h
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 525 kcal
Lamb flaps, the fatty breast cut of the lamb, are grilled over charcoal at roadside stands and markets in Papua New Guinea. Garlic, ginger and stock powder give the meat a savory, aromatic crust as the fat renders and crisps. It is served with a sharp salad of watercress, onion and slivers of raw ginger, plus grilled plantain or sweet potato to soak up the juices. Lamb breast or ribs make good substitutes abroad.
Instructions
- Mix the garlic, ginger, stock powder, oil and pepper into a paste. Rub it all over the lamb, cover and marinate in the fridge for at least 2 hours, or overnight.
- Heat a grill or barbecue to medium. Cook the lamb flaps away from direct flames for 25 to 30 minutes, turning every 5 minutes, until deeply browned and the fat has crisped. The meat should reach at least 63°C (145°F).
- Brush the cut sides of the plantain with oil. Grill cut side down for 4 minutes, then flip and grill for 4 minutes more until soft and charred.
- Toss the watercress, onion, ginger and lime juice with the salt just before serving.
- Rest the lamb for 5 minutes, cut it into portions, and serve with the salad and grilled plantain.
Tips
- Lamb flaps are fatty. Cook over medium heat, away from the flames, and let the fat render slowly. Dab away fat that pools to avoid flare-ups.
- For an oven version, roast on a rack at 180°C (350°F) for 1 hour 15 minutes, then place under a hot grill for 5 minutes to crisp the edges.
Questions and answers
What are lamb flaps?
Lamb flaps are the thin, fatty cut from the breast and belly of the lamb. They are rich in flavor and best cooked slowly until the fat is crisp.
Can I use a stock cube instead of stock powder?
Yes. Crush one cube to a fine powder and mix it into the marinade.
How spicy is this dish?
It is savory and gingery rather than hot. Serve chili sauce at the table for those who want heat.
How long does it take to make Grilled Lamb Flaps with Ginger and Garlic (Roadside Style)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Grilled Lamb Flaps with Ginger and Garlic (Roadside Style)?
About 525 kcal per serving, with 32 g of protein, 25 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 525 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 25 g |
| Fat | 33 g |
| Fiber | 3 g |
| Sugar | 12 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
