Spicy Thai Lamb Chops

Enough for 2 Racks

Ingredients

• 2 Each Australian lamb racks, from Pilot, frenched
• 4 Tablespoons Peanut or canola oil
• 2 Cups Spicy Thai marinade, recipe to follow
• Salt and pepper to taste

Method

• Place a sauté pan over medium high heat. Preheat oven to 400 degrees.
• Remove lamb from the marinade and wipe off any excess.
• Add oil to the pan and sear about 2 minutes on each side.
• Transfer lamb to the oven for about 10-12 minutes for mid rare. Internal temperature should be 125-130.
• Allow the lamb to rest for at least 10 minutes.

Marinade

• 1½ Cup Peanut or canola oil
• ¼ Cup Lime juice
• 4 Tablespoons Basil, rough chop
• 4 Tablespoons Cilantro, rough chop
• 4 Tablespoons Mint, rough chop
• 2 Tablespoons Sriracha or Sambal
• 1 Each Lemongrass stalk
• 3 Tablespoons Fish sauce

Method

• Combine all the ingredients in a blender and process until smooth.
• Marinate lamb racks for at least 8 and up to 12 hrs.

Plating

• Cut the racks into chops. Serve over red curry rice.

Enjoy!

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