Braden Family Cookbook

Chuck Braden

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Lamb Chops with Spicy Thai Peanut Sauce        Food & Wine

serves 4  


2 large garlic cloves

1/3 cup cilantro leaves

1/3 cup unsalted natural peanut butter

2 tablespoons peanut oil

2 tablespoons ketchup

1 tablespoon Thai green curry paste

1 tablespoon fresh lime juice

1 tablespoon Asian fish sauce

1 tablespoon soy sauce

1 teaspoon sugar

Eight 1-inch-thick loin lamb chops (about 2 pounds)


In a food processor, pulse the garlic and cilantro until finely chopped. Add all of the remaining ingredients except the lamb; pulse until a paste forms. Spread 1/4 cup of the paste over the lamb chops.  

In a saucepan, whisk remaining paste with 1/3 cup of water. Warm the sauce over low heat; it should be pourable.  

Light a grill or preheat a grill pan. Grill the chops over a medium-high fire for 4 minutes per side, or until an instant-read thermometer inserted in the thickest part of a chop registers 125 to 130 for medium rare. Transfer the chops to a platter. Spoon some warm peanut sauce over the lamb chops and serve, passing the extra sauce on the side.