Chops with Thai Green Curry Dipping Sauce

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

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

Lamb Chops 

1. Brush both sides of lamb chops with olive oil and sprinkle with sea salt
2. 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