Best Lamb Chops With Spicy Thai Peanut Sauce Recipes

Lamb Chops With Spicy Peanut Sauce image

Provided by lazyme

Categories Lamb/Sheep

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

3/4 cup peanut sauce, Asian, purchased
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon fresh ginger, grated
8 lamb loin chops, 3/4 to 1-inch thick

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.

Nutrition Facts : Calories 596.5, Fat 50.6, SaturatedFat 22.4, Cholesterol 140.6, Sodium 609.4, Carbohydrate 1.1, Fiber 0.1, Sugar 0.2, Protein 32

Lamb Chops with Spicy Peanut Sauce image

Provided by Vicki Butts (lazyme)

Time 15m

Number Of Ingredients 5

3/4 c purchased asian peanut sauce (or use your favorite homemade)
2 Tbsp soy sauce
1 Tbsp fresh lime juice
1 Tbsp grated fresh ginger
8 loin lamb chops, 3/4-1-inch thick

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 image

Provided by Aarti Sequeira

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 1/2 teaspoons coriander seeds
1 1/2 teaspoons fennel seeds
1/4 cup plain yogurt
1/4 cup tomato paste
4 teaspoons finely grated ginger
4 teaspoons minced garlic
1/2 teaspoon hot sauce (or as much hot sauce as you like. I like it mild, so you may want more) (recommended: Sriracha)
2 teaspoons light brown sugar
2 teaspoons kosher salt
Freshly ground black pepper
1 teaspoon apple cider vinegar
4 teaspoons vegetable or canola oil
8 (1 1/4-inch thick) lamb loin 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.