GRILLED COCONUT-CURRY LAMB CHOPS WITH RED PEPPER SAUCE

Grilled Coconut-Curry Lamb Chops with Red Pepper Sauce image

Number Of Ingredients 12

3/4 cup + 1 tablespoon chicken stock or low-sodium broth
1/4 cup + 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
1/2 seedless cucumber, peeled and thinly sliced

Steps:

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. Transfer to a large, resealable plastic bag.
Roast the red pepper over a gas flame or under a broiler, turning until blackened all over. Transfer the pepper to a small bowl, cover with plastic wrap and let cool. Peel the pepper and discard the core and seeds. Transfer the pepper to a blender.
Add the remaining 1 tablespoon of stock and 1/2 tablespoon of rice vinegar and puree until smooth.
With the machine on, add the oil and puree until creamy and smooth.
Season the sauce with salt.
In a small bowl, toss the cucumber with a pinch of salt and let stand until softened slightly, about 5 minutes.
Light a grill or preheat a grill pan.
Drain the lamb chops and grill over high heat, turning once, until charred and medium-rare, about 7 minutes. Transfer the chops to plates and serve with the red pepper sauce and cucumbers.
MAKE AHEAD: The red pepper sauce can be refrigerated overnight.