Lamb Chops with Spicy Thai Peanut Sauce

by Jana Harvey on April 13, 2011

2 large garlic cloves
1/3 cup cilantro leaves
1/3 cup unsalted natural peanut butter
2 Tbs. peanut oil
2 Tbs. ketchup
1 Tbs. Thai green curry paste
1 Tbs. fresh lime juice
1 Tbs. Asian fish sauce
1 Tbs. soy sauce
1 tsp. sugar
Eight 1-inch-thick loin lamb chops (about 2 pounds)

1. In a food processor, pulse the garlic and cilantro until finely chopped. add all of the remaining ingredients except the lamb; pulse until a paste forms. Spread 1/4 cup of the paste over the lamb chops. 2. In a saucepan, whisk remaining paste with 1/3 cup of water. Warm the sauce over low heat; it should be pourable. 3. Light a grill or preheat a grill pan. Grill the chops over a medium-high fire for 4 minutes per side,or until an instant-read thermometer inserted in the thickest part of a chop registers 125º to 130º F. for medium rare. Transfer the chops to a platter. Spoon some warm peanut sauce over the lamb chops and serve, passing the extra sauce on the side.



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