Ingredients

500 g Lamb chops
3 tsp Oil
2 tsp Seven Colours Grill Seasoning™
2 Tbsp Sweet chilli sauce
1 Tbsp Soy sauce
1 tsp fresh Ginger
2 chopped Red chillies
¼ cup uncooked jasmine/ basmati Rice
250 ml Coconut milk
1 tsp smoked Chilli flakes
Fresh parsley for serving

Method

Coat with the lamb chops with 2 tsp oil and 1 tsp Seven Colours Grill Seasoning™ in a bowl and set aside.
In a separate bowl, mix the sweet chilli sauce and soy sauce and set aside.
Add 1 tsp oil, ginger and chopped chilli to a heated pot and sauté for 30 seconds.
Add washed uncooked rice, coconut milk and 1 tsp of smoked chilli flakes and remaining Seven Colours Grill Seasoning™.
Mix well and boil on a medium heat until cooked and coconut milk has reduced.
Fry the lamb chops in a pan, basting with the sweet chilli and soy sauce mixture until cooked.
Serve chops with coconut rice, top with fresh parsley and enjoy.