Coconut-Marinated Lamb Chops with Yogurt Sauce and Mango and Avocado Salsa

TOTAL TIME: 3 hr
Prep: 40 min
Inactive Prep: 2 hr 5 min
Cook: 15 min
 
YIELD: 2 servings
LEVEL: --

ingredients

COCONUT MARINADE:
MANGO AND AVOCADO SALSA:
  • 1 ripe mango, peeled, seeded and diced
  • 1 avocado, peeled, seeded and diced
  • 1 cup grape tomatoes, halved
  • 1 jalapeno, seeded and diced
  • 3 basil leaves, chopped
  • Juice and zest of 1 lemon
  • 1/2 teaspoon ground coriander
  • Kosher salt and pepper
YOGURT SAUCE:
  • 1 cup plain yogurt
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground green cardamom
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Directions

For the coconut marinade: Combine the coconut milk, soy sauce, garam masala, jaggery, paprika, cardamom, garlic and salt and pepper to taste in a large bowl and whisk together. Add the lamb and cover. Marinate in the refrigerator for at least 1 hour or as long as overnight.

For the mango and avocado salsa: Combine the mango, avocado, tomatoes, jalapeno, basil, lemon juice and zest, coriander and salt and pepper to taste in a large bowl and mix well. Chill in the refrigerator for 30 minutes before serving.

For the yogurt sauce: Combine the yogurt, dill, cinnamon and cardamom in a bowl and whisk together.

Remove the lamb from the refrigerator 30 minutes before cooking. Preheat a grill or grill pan over medium heat. Remove the lamb from the marinade, allowing the excess to drip off. Grill on all four sides until slightly charred, about 3 minutes per side for medium-rare. Check the internal temperature with a meat thermometer. For medium-rare the temperature should read 130 degrees F. Remove from the grill and let rest for 5 minutes.

To serve, spoon about 1/4 cup of the yogurt sauce onto each plate. Place the lamb chops on the yogurt sauce. Top with some salsa. Reserve the remaining yogurt sauce and salsa for another use.

Notes

One rack of lamb typically has 8 chops yielding four double chops per rack.

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