Lamb Chops with Spicy Thai Peanut Sauce

• Recipe by Bruce Aidells

A nutty paste does double duty as a rub and a sauce for these grilled lamb chops from meat master Bruce Aidells.

Ingredients

1. 2 large garlic cloves
2. 1/3 cup cilantro leaves
3. 1/3 cup unsalted natural peanut butter
4. 2 tablespoons peanut oil
5. 2 tablespoons ketchup
6. 1 tablespoon Thai green curry paste
7. 1 tablespoon fresh lime juice
8. 1 tablespoon Asian fish sauce
9. 1 tablespoon soy sauce
10. 1 teaspoon sugar
11. Eight 1-inch-thick loin lamb chops (about 2 pounds)

Directions

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 125° to 130° 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.