Lamb Chops With Chai Spiced Strawberry Rhubarb Compote Food

LAMB CHOPS WITH SPICY THAI PEANUT SAUCE

Steps:

• In food processor, pulse the garlic and cilantro until finely chopped.
• Add all other ingredients except the lamb; pulse until a paste forms.
• Spread 1/4 cup of the paste over the 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 degrees 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.

LAMB CHOPS WITH MOROCCAN SPICES

Steps:

• In a small bowl, stir together the 1/2 cup mint, coriander, garlic, paprika, cumin, black pepper, cayenne pepper, salt, lemon juice, and olive oil.
• Rub the mixture into the chops, coating evenly, and place in a non-aluminum container. Cover and marinate at cool room temperature for 2 hours or up to overnight in the refrigerator.
• Prepare a fire in a grill. If the chops are refrigerated, bring to room temperature.
• Place the chops on an oiled grill rack and grill, turning once, for 4 minutes per side for medium-rare, or until done to your liking.
• Transfer to a warmed platter or individual plates and sprinkle with mint, if using. Serve immediately.