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.
- TOTAL TIME: 25 MIN
- SERVINGS: 4
- Fast
- Staff Favorite
© Tina Rupp
Recipe
Ingredients
- 2 large garlic cloves
- 1/3 cup cilantro leaves
- 1/3 cup unsalted natural peanut butter
- 2 tablespoons peanut oil
- 2 tablespoons ketchup
- 1 tablespoon Thai green curry paste
- 1 tablespoon fresh lime juice
- 1 tablespoon Asian fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Eight 1-inch-thick loin lamb chops (about 2 pounds)
Directions
- 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.
- In a saucepan, whisk remaining paste with 1/3 cup of water. Warm the sauce over low heat; it should be pourable.
- 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.
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User Reviews

(Average Rating)
Made this the first time in Dec. '07 - it was just wonderful! The flavors, top notch. Served with Martin Yan's Coleslaw recipe - terrific together.
Posted by: cjdacook on January 10, 2008
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