Lamb Flaps is a traditional Papuan (from Papua New Guinea) recipe for a classic dish of lamb marinated in flavoured coconut milk that's cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Papuan version of: Lamb Flaps.
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Lamb flaps are typically breast of lamb pieces, though they can also be riblets. In Papua New Guinea they are typically marinated with ginger, garlic and chicken bullion powder before being cooked on a barbecue. These are a staple of street food in PNG.
Ingredients:
4 breast of lamb halves
1 onion, finely sliced
4 garlic cloves, minced
2 thumb-sized pieces of ginger, finely chopped
200ml coconut milk
1 tbsp chicken bouillon powder
Method:
Mix the coconut milk, chicken bouillon powder, onion, garlic and ginger together in a large bowl.
Separate the lamb flap pieces into riblets (about 2 per section) then add to the coconut milk mixture, stir well to combine then set aside to marinate in the refrigerator for at least 2 hours (over-night is best).
In the meantime, pre-heat your barbecue. Once the barbecue is hot remove the riblets from the marinate and place on the barbecue. Cook, turning frequently and basting with any left-over marinade for about 30 minutes, or until the lamb pieces are cooked through and nicely coloured.
Serve hot, accompanied by grilled plantains and/or sweet potatoes.
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