Julie Van Rosendaal

Seared Lamb Chops with Curried Peanut Butter Sauce

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This coming Easter holiday season, if you’re looking for recipes that seem extra special but don’t take hours to prepare, you’ll love this recipe. Lamb chops seem like a fancy special-occasion dinner entree, but in reality they take under 10 minutes to prepare, and if you do the math, may cost less than take-out! These chops are quickly seared in a hot pan, then topped with a curried peanut sauce. Try French-cut chops, which still have their long, handle-like bone, if you want to make lamb “popsicles” to serve at parties (serve the peanut sauce alongside for dipping); if they’re destined for dinner, serve chops with rice or potatoes and a side of something green – sauteed spinach or kale, broccoli, asparagus or green beans.

Prep time: 10 minutes
Cook Time: 15 minutes
Total time: 25 minutes
Yield: 8-10 servings

Seared Lamb Chops with Curried Peanut Butter Sauce

Ingredients

Seared Lamb Chops with Curried Peanut Butter Sauce Ingredients - Peanut Butter & Co. The Bee's Knees Peanut Butter

8-10 lamb chops, French cut or not
salt and pepper, to taste
olive oil, for cooking

For the sauce
3 garlic cloves
2 teaspoons curry paste
1/3 cup The Bee’s Knees, The Heat is On or Mighty Maple peanut butter
1/2 cup (from 14oz. can) of coconut milk

Procedure

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.

Seared Lamb Chops with Curried Peanut Butter Sauce - Sear on one side for 3-4 minutes

Seared Lamb Chops with Curried Peanut Butter Sauce - then flip and cook for another 3-4 minutes, until medium-rare

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.

Seared Lamb Chops with Curried Peanut Butter Sauce - add the peanut butter and coconut milk and stir to blend and melt the peanut butter

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.

Seared Lamb Chops with Curried Peanut Butter Sauce - Season with salt and serve over the lamb chops

Seared Lamb Chops with Curried Peanut Butter Sauce, 7.0 out of 10 based on 2 ratings

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5 Responses to Seared Lamb Chops with Curried Peanut Butter Sauce

  1. Rekaya Gibson says:

    Interesting combination. I might try this. Thanks for sharing.

  2. Joe M. says:

    I don’t normally eat meat, so I don’t know if I would make this exact recipe…but I think I would try it with tofu or seitan!

  3. Jeffrey Cook says:

    Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.*`-,

    http://healthfitnessbook.comWarm regards

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  5. hambone express says:

    My thoughts are
    1) star with a higher temp oil and sear the meat with salt and pepper on it in a high temp cast iron pan
    2) add butter and garlic to the pan when its about halfway done so that the butter doesnt have enough time to burn
    3) use some spices generally used in curry but with a lesser strength so that it doesnt overpower the delicious chop(that sauce looks like it would takeaway from the meat to me) and add some powdered peanut butter to the spice mix… sprinkle it on the top and flip it, the on the other side and flip again.
    4) eat

    thanks for the idea though i think a curry mixture with peanut butter sounds good

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Seared Lamb Chops with Curried Peanut Butter Sauce