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Anthony DiSpezio Thai Barbecued Lamb Chops with Mango and Papaya Salad and Coconut Sauce

Thai Barbecue Sauce
1/2 tablespoon sesame seed oil
1 tablespoon ginger, minced
1/2 tablespoon garlic, chopped
1/2 tablespoon lemon grass, inside stalk minced
1/2 tablespoon kaffir lime leaf, minced
1 1/2 cup hoisin
1 ounce fermented black beans* (Soaked in warm water for one hour and then drained)
2 teaspoons Thai red curry paste
2 ounces fish sauce
2 ounces dry sherry
2 ounces balsamic vinegar
1/2 teaspoon Sambal Thai chili sauce
2 tablespoons brown sugar
1/4 cup cilantro, chopped
2 ounces fresh lime juice

  1. Sauté garlic, ginger, lemon grass and kaffir lime leaf in sesame oil, to bring out flavors for two minutes.  Add all remaining ingredients except cilantro and lime juice and half of the black beans. Simmer over low heat for one hour stirring occasionally.
  2. Allow to cool and puree in a blender until smooth. Add lime juice, cilantro and the other half of the black beans.

* Available in Asian Markets


For the Lamb
20 lamb chops, frenche

  • Marinate lamb overnight in the Thai barbecue sauce. Grill to desired temperature. This recipe also works great with chicken or beef.

Coconut Sauce
1 tablespoon salad oil
2 tablespoons yellow onion, diced
1 tablespoon ginger root, chopped
2 kaffir lime leaves, minced
2 tablespoons lemon grass, minced
1/4 teaspoon Thai green curry paste
1 can (13.5 ounces) coconut milk
1 ounce Thai fish sauce
Salt to taste

  1. Sweat onion, ginger, kaffir lime leaves, lemon grass, and curry paste in oil over medium heat until the onions are translucent. Add coconut milk and fish sauce. Cook on low heat for 30 minutes. Season with salt and strain through a fine mesh strainer.

Mango and Papaya Salad Anthony DiSpezio
1 cup unripe mango, peeled and julienned
1 cup unripe pink papaya, peeled, seeded and julienned
1 cup jicama, peeled and julienned
1/2 Roma tomato, seeded and julienned
4 tablespoons cilantro, chopped
4 ounces fresh squeezed lime juice
2 ounces fish sauce
1/2 teaspoon Piment d’ Espelette or cayenne pepper to taste

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