Seared Lamb Chops with Curried Peanut Butter Sauce
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Prep time: 10 minutes
Cook Time: 15 minutes
Total time: 25 minutes
Yield: 8-10 servings
8-10 lamb chops, French cut or not
salt and pepper, to taste
olive oil, for cooking
1. Pat the lamb chops dry with a paper towel and sprinkle both sides with salt and pepper. Set a large, heavy skillet (cast iron is ideal) over medium-high heat and drizzle in enough oil to coat the bottom of the pan. When the pan is hot, add the chops, without crowding the pan. Sear on one side for 3-4 minutes, then flip and cook for another 3-4 minutes, until medium-rare. Transfer to a plate and cover loosely with a tea towel or piece of foil.
2. Add the garlic and curry paste to the pan and cook, stirring, for a minute; add the peanut butter and coconut milk and stir to blend and melt the peanut butter, scraping up any browned bits from the bottom of the pan.
3. Cook for a minute or two, until well blended and thickened; add a bit of water or more coconut milk if the sauce seems too thick. Season with salt and serve over the lamb chops.
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