Thai inspired lamb chops with spicy peanut sauce

Lamb and Mutton SA
4 servings Prep: 20 mins, Cooking: 10 mins
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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.

By Independent Contributor November 24 2022
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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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Method:

Prepare the marinade

Place the coconut milk, curry paste, tomato sauce and lime juice, salt and pepper in a large bowl and mix to combine.

Add the lamb and toss in the marinade to coat. Set aside and marinate for 15
minutes.

While the lamb is marinating mix the oil, sugar, and 1 tablespoon lime juice in a large bowl and add the sugar snap peas, blanched beans, onion and basil leaves and toss. Set aside.

Prepare the sauce

In a food processor or blender combine the garlic, fresh coriander, peanut butter, oil, sriracha, ginger, soya sauce, lime juice, water and brown sugar and process until smooth.

Prepare the lamb

Pre-heat a grill pan to medium-high heat. Grill the chops for 4 minutes per side or until charred and just cooked through.

Transfer the chops to a platter. Garnish with fresh coriander, spring onion and chopped roasted peanuts. Serve with warmed peanut sauce on the side. Serve the lamb with rice, the green salad and lime wedges.



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