lambchops.jpg
Image: Kin

Ingredients

  • 1/4 lb of rib cut lamb chops
  • 3 - Tbsp of coconut milk
  • 1 - Tbsp of agave nectar (or sugar)
  • 2 - Sprigs of mint leaves
  • 1/4 - lime (optional)
  • Salt
  • Pepper

Lamb Chops
Trim off the excess fat from the lamb chops. Sprinkle a light dash of pepper and salt on both sides. Pan sear or grill the chops on medium-high heat for about 2 to 2.5 minutes on each side for medium doneness.

Coconut Mint Sauce
Remove the mint leaves from the sprig and finely chop them. Add the coconut milk to a small sauce pan and heat up to a simmer on low heat. When the coconut milk starts to simmer, add the sugar, mint leaves, and juice from the lime. Stir and reduce to 3/4. Set sauce aside to let cool and thicken. You can use the sauce for dipping or drizzling over the lambchops. I transferred the sauce to a plate and placed the lambchops over it. Granish with mint leaves.

As always, please make sure to thoroughly cook your food to prevent food-born illnesses.

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