Best Lamb Chops With Spicy Peanut Sauce Recipes

LAMB CHOPS WITH SPICY PEANUT SAUCE

Steps:

• Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.
• Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.

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 SPICY PEANUT SAUCE

Steps:

• 1. Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.

SPICY STICKY LAMB CHOPS

Steps:

• Preheat the oven to 475 degrees F.
• Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder.
• Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate.
• Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I've done all three and it tastes great every way.
• Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving.