Lamb Chops With Chai Spiced Strawberry Rhubarb Compote Food

LAMB CHOPS WITH SPICY THAI PEANUT SAUCE

Lamb Chops With Spicy Thai Peanut Sauce image

Make and share this Lamb Chops With Spicy Thai Peanut Sauce recipe from Food.com.

Provided by Oolala

Categories Lime

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 garlic cloves, large
1/3 cup fresh cilantro leaves
1/3 cup unsalted creamy peanut butter
2 tablespoons peanut oil
2 tablespoons ketchup
1 tablespoon green curry paste, Thai
1 tablespoon fresh lime juice
1 tablespoon fish sauce, Asian
1 tablespoon soy sauce
1 teaspoon sugar
8 lamb loin chops, 1-inch thick

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.

Nutrition Facts : Calories 793.9, Fat 68.2, SaturatedFat 25.7, Cholesterol 140.6, Sodium 791.7, Carbohydrate 8.4, Fiber 1.4, Sugar 5, Protein 37.4

LAMB CHOPS WITH MOROCCAN SPICES

Lamb Chops With Moroccan Spices image

I prepared this easy, tasty dish for dinner last night. I think it is the best Moroccan lamb chop recipe that I have tried to date. It is from the Williams-Sonoma "Food and Wine Pairing" book. They suggest serving this dish with a spicy Syrah blend or Zinfandel. Owing to the weather, I prepared this on my stove top over medium heat in a grill pan versus on the BBQ and it still turned out well, though I cooked it a few minutes longer than the recipe suggested. Prep time does not include the 2 hours the dish needs to stand at room temperature to marinate.

Provided by Dr. Jenny

Categories Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup chopped of fresh mint
chopped of fresh mint, to garnish (optional)
1 tablespoon ground coriander
2 teaspoons minced garlic
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
salt, to taste
1 lemon, juice of
2 tablespoons olive oil
8 lamb loin chops or 16 small lamb rib chops

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.

Nutrition Facts : Calories 667.9, Fat 57.9, SaturatedFat 23.3, Cholesterol 140.6, Sodium 112.1, Carbohydrate 4.1, Fiber 1.8, Sugar 0.4, Protein 31.9

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