1. In food processor, pulse the garlic and cilantro until finely chopped. 2. Add all other ingredients except the lamb; pulse until a paste forms. 3. Spread 1/4 cup of the paste over the chops. 4. In a saucepan, whisk remaining paste with 1/3 cup of water. 5. Warm the sauce over low heat; it should be pourable. 6. Light a grill or preheat a grill pan. 7. Grill the chops over a medium-high fire for 4 minutes per side, or until an instant read thermometer inserted in the thickest part of a chop registers 125 to 130 degrees for medium rare. 8. Transfer the chops to a platter. 9. Spoon some warm peanut sauce over the lamb chops and serve, passing the extra sauce on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
