4 servings
Prep: 20 mins,
Cooking: 10 mins
Lamb loin chops grilled in a pan or on the braai and served with a creamy, tangy Thai-styled peanut sauce. Served with fresh coriander and roasted peanuts.
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Ingredients (28)
For the lamb
1/3 cup | coconut milk |
1/3 cup | green curry paste |
1/4 cup | fresh lime juice |
2 tbsp | tomato sauce |
1 tsp | salt |
1/2 tsp | ground black pepper |
8 | lamb loin chops — 2.5 cm thick |
1 tbsp | olive oil |
1 tbsp | fresh lime juice |
2 tbsp | sugar |
1 cup | sugar snap peas — trimmed and blanched |
1 cup | young green beans — trimmed and blanched |
1 | red onion — thinly sliced |
1 cup | fresh basil leaves |
2 | limes — cut into wedges |
1/4 cup | fresh coriander |
1/4 cup | roasted peanuts |
4 | spring onions — thinly sliced |
For the sauce
2 | garlic cloves — peeled and crushed |
1/4 cup | fresh coriander |
1/2 cup | peanut butter |
2 tbsp | oil |
2 tbsp | sriracha sauce |
1 tbsp | fresh ginger — grated |
2 tbsp | soy sauce |
2 tbsp | fresh lime juice |
1 tbsp | water |
2 tbsp | brown sugar |
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