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Thai Barbecued Lamb Chops with Mango and Papaya Salad and Coconut Sauce - Cape Cod LIFE Publications

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

This recipe is from Executive Chef Anthony Cole of the Chatham Bars Inn in Chatham, MA.

Mango and Papaya Salad

Coconut Sauce

Thai Barbecued Lamb Chops with Mango and Papaya Salad and Coconut Sauce
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Servings
5servings
Servings
5servings
Thai Barbecued Lamb Chops with Mango and Papaya Salad and Coconut Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
5servings
Servings
5servings
Ingredients
Thai Barbecue Sauce
For the Lamb
Servings: servings
Instructions
Thai Barbecue Sauce
  1. Sauté garlic, ginger, lemon grass and 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.
For the Lamb
  1. Marinate lamb overnight with the Thai barbecue sauce. Grill to desired temperature. This recipe also works great with chicken or beef.
  2. Mound mango and papaya salad on plate. Arrange lamb chops around salad. Place pool of coconut sauce on plate.
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