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Lamb Chops with Spicy Thai Peanut Sauce
© Tina Rupp

Lamb Chops with Spicy Thai Peanut Sauce

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

  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)
  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.


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