Grilled Coconut-Curry Lamb Chops with Red Pepper Sauce Recipe

Name: Grilled Coconut-Curry Lamb Chops with Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plus 1 tablespoon chicken stock or low-sodium broth; 1/4 cup plus 1/2 tablespoon unseasoned rice vinegar; 1/2 cup unsweetened coconut milk; 1/4 cup mirin; 1/4 cup Asian fish sauce; 2 tablespoons mild curry powder; 2 tablespoons creamy peanut butter; 1 teaspoon Chinese mustard; 8 lamb rib chops; 1 red bell pepper; 1 tablespoon vegetable oil; Salt; 1/2 seedless cucumber, peeled and thinly sliced

Servings: persons

3/4 cup plus 1 tablespoon chicken stock or low-sodium broth
1/4 cup plus 1/2 tablespoon unseasoned rice vinegar
1/2 cup unsweetened coconut milk
1/4 cup mirin
1/4 cup Asian fish sauce
2 tablespoons mild curry powder
2 tablespoons creamy peanut butter
1 teaspoon Chinese mustard
8 lamb rib chops
1 red bell pepper
1 tablespoon vegetable oil
Salt
1/2 seedless cucumber, peeled and thinly sliced

1
In a medium bowl, whisk 3/4 cup of the stock and 1/4 cup of the vinegar with the coconut milk, mirin, fish sauce, curry powder, peanut butter and mustard.
2
Transfer to a large, resealable plastic bag.
3
Add the lamb chops and turn to coat completely.
4
Seal the bag and refrigerate overnight.
5
Roast the red pepper over a gas flame or under a broiler, turning, until blackened all over.
6
Transfer the pepper to a small bowl, cover with plastic wrap and let cool.
7
Peel the pepper and discard the core and seed.
8
Transfer the pepper to a blender.
9
Add the remaining 1 tablespoon of stock and 1/2 tablespoon of rice vinegar and puree until smooth.
10
With the machine on, add the oil and puree until creamy and smooth.
11
Season the sauce with salt.
12
In a small bowl, toss the cucumber with a pinch of salt and let stand until softened slightly, about 5 minutes.
13
Light a grill or preheat a grill pan.
14
Drain the lamb chops and grill over high heat, turning once, until charred and medium-rare, about 7 minutes.
15
Transfer the chops to plates and serve with the red pepper sauce and cucumbers.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup plus 1 tablespoon chicken stock or low-sodium broth, 1/4 cup plus 1/2 tablespoon unseasoned rice vinegar, 1/2 cup unsweetened coconut milk, 1/4 cup mirin, and more.

Yes, Grilled Coconut-Curry Lamb Chops with Red Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Coconut-Curry Lamb Chops with Red Pepper Sauce

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