Lamb Chops With Thai Green Curry Dipping Sauce Recipe

From prep to plate in under 30 minutes, grilled lamb chops with Thai green curry dipping sauce are perfect for a relaxed dinner for two.

Prep 15 mins Cook 15 mins Serves 2 to 4 Cut Rack

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

Ingredients

1 pkg New Zealand Spring Lamb Rack or 4 New Zealand Spring Lamb Chops
1 tbsp sea salt
2 tbsp olive oil
freshly ground black pepper

Dipping Sauce
1 tbsp coconut oil
2 cloves garlic, minced
2 tbsp green curry paste
1 lime, juiced
1 tsp granulated sugar
1 kg can coconut milk (full fat preferred)
1/2 cup fresh Thai basil, finely chopped (optional)

Directions

Dipping Sauce

Heat oil in a medium skillet over medium heat; add garlic and cook, while stirring for 1 minute
Add curry paste, lime juice and coconut milk and cook for an additional 5 minutes
Remove from heat and stir in basil
Keep warm until ready to use

Lamb Chops

Brush both sides of lamb chops with olive oil and sprinkle with sea salt
Heat an outdoor or indoor grill to high, place the chops on the grill and cook for approximately 2-3 minutes per side; transfer to a covered platter and allow to sit 5-10 minutes before serving.

Tip: Lamb rack chops or ‘lolipop’ cut lamb chops are the perfect appetizer or cocktail food. Lamb loin chops can be substituted in this recipe for a heartier dish and can be served with rice and a vegetable side

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.