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

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Writer: Judy Shortsleeve

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

 /  /

Writer: Judy Shortsleeve

The lamb is served on a Mango and Papaya Salad with a Coconut Sauce.

Mango and Papaya Salad

Coconut Sauce

thai-barbecued-lamb-chops-mango-papaya-salad-coconut-sauce

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

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Course: Fish/Seafood, Salads
Servings: 6 servings

Ingredients

For the Lamb:

  • 20 Lamb chops frenched

Thai Barbecue Sauce:

  • 1/2 tbsp Sesame oil
  • 1 tbsp Ginger minced
  • 1/2 tbsp Garlic chopped
  • 1/2 tbsp Lemon grass inside stalk minced
  • 1/2 tbsp Kaffir lime leaf minced
  • 1 - 1/2 cups Hoisin Sauce
  • 1 oz. Fermented black beans soaked in warm water for one hour and then drained
  • 2 tsp Thai red curry paste
  • 2 oz. Fish sauce
  • 2 oz. Dry sherry
  • 2 oz. Balsamic Vinegar
  • 1/2 tsp Sambal Thai chili sauce
  • 2 tbsp Brown Sugar
  • 1/4 cup Fresh cilantro chopped
  • 2 oz. fresh Lime Juice

Instructions

Thai Barbecue Sauce:

  • 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.
  • 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:

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

To Plate:

  • Mound mango and papaya salad on plate. Arrange lamb chops around salad. Place pool of coconut sauce on plate.

Notes

This recipe is from the Beach House Grill at the Chatham Bars Inn and also appeared in the 2011 August issue of Cape Cod LIFE.
Tried this recipe?Let us know how it was!

Judy Shortsleeve