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

Recipe courtesy of Executive Chef Anthony Cole of the Chatham Bars Inn.

Ingredients

• 20 lamb chops, frenched
• Thai Barbecue Sauce
• Coconut Sauce
• Mango and Papaya Salad

Directions

1. Marinate lamb overnight in 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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