Lamb Chops with Spicy Thai Peanut Sauce

We are getting ready to take on the Whole 30 challenge again very shortly. In anticipation of this upcoming food restriction for 30 whole days we wanted to indulge in a few of the things that we know we will miss before it is too late.

One of those things being Thai flavored peanut sauce.  We grilled some lamb chops and made this super tasty recipe for Thai peanut sauce that we found from Food & Wine.

It was super simple and so satisfied our Thai Peanut sauce craving. The sauce was fairly thick but very well flavored.

RECIPE:

Lamb Chops with Spicy Thai Peanut Sauce (Adapted from Food & Wine)

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)

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