These Lamb Chops with Peanut Sauce are perfect for your next BBQ. Rich, smoky grilled lamb pairs perfectly with the creamy, tangy Thai-style spicy peanut sauce. It’s a delicious, quick and easy dinner.
PLUS – Enter to WIN a Big Green Egg grilling package worth $1,200! Keep reading to find out how.
I have a new obsession – And, no, it’s not the newest season of Real Housewives of New York. It’s my Big Green Egg! Have you heard of these things yet? They’re big (or little) ceramic grills that are shaped like an egg (obviously) and are known to hold heat extremely well, add a great flavor to your foods, and are so easy to control the heat on that you can even bake a cake in them, like an oven. Big Green Eggs have a dedicated following of “Egg Heads” and I can now say that I’ve joined that group! (PS – Enter to win one of your own Big Green Eggs! Keep reading to find out how.)
We’ve owned a traditional charcoal grill for years now, but I never was really that into cooking on it. It was hard to light, difficult to control the temperature, and the charcoal seemed to always burn off before I was done cooking. So, rather than grilling outside, more often than not I’d just whip out my grill pan and do my “grilling” inside, on the stove. But, with the Big Green Egg, I seriously grilled outside three times the first week I had it. My hair had a constant aroma of campfire-ness.
Today I’m going to share with you one of my favorite things that I grilled up – Lamb Chops with Peanut Sauce.
I had this beautiful rack of Australian lamb chops in my fridge that was just begging to be cooked on that grill. I contemplated leaving it whole, but in the end, decided to cut it up into individual chops – thinking that it would cook faster that way and that each piece would get a great sear on it. Good decision! And, to add to those smoky chops I prepared a spicy peanut sauce.
You know that peanut satay sauce that you find served in Indian restaurants? It’s creamy, spicy, tangy and maybe just a little bit sweet, and it’s typically served with skewers of chicken. I thought it would be a perfect compliment to the lamb. Yep! They work really well together! My second time around grilling up the chops, I decided to rub a bit of the sauce onto the chops first, before placing them on the grill – The sweet, nutty sauce caramelizes perfectly on that hot grill and adds even more flavor right from the get go.
On the side, I served up a thai-style cucumber sauce topped with chopped peanuts. Like the peanut sauce, the cucumber salad is a bit tangy, with a hint of sweetness and some good acidity – It’s the perfect match for those juicy, grilled lamb chops.
I’d say that these Lamb Chops with Peanut Sauce make the perfect summer meal – They’re quick to prepare and definitely easy to devour!
Be sure to enter to win a Big Green Egg of your own! One lucky winner will receive a Large Big Green Egg and some awesome accessories worth nearly $1,200!
Lamb Chops with Peanut Sauce
These Lamb Chops with Spicy Peanut Sauce are perfect for your next BBQ. Rich, smoky grilled lamb pairs perfectly with the creamy, tangy Thai-style spicy peanut sauce. It’s a delicious, quick and easy dinner.
Ingredients
- Eight 1-inch-thick Aussie loin lamb chops (about 2 pounds)
- Fresh mint chopped (for garnish)
- Roasted peanuts chopped (for garnish)
Peanut Sauce:
- 2 garlic cloves
- 1/4 cup cilantro leaves
- 1/2 cup peanut butter
- 2 tablespoons avocado or canola oil
- 2 tablespoons sriracha
- 1 lime juiced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons brown sugar
Cucumber Salad
- 1/4 cup fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2 serrano peppers thinly sliced
- 1 garlic clove finely chopped or grated
- 2 tablespoons avocado or canola oil
- 3 English cucumbers—halved lengthwise seeded and thinly sliced
- 1/2 cup cilantro chopped
- 1/2 cup roasted peanuts chopped
- 1/2 small red onion thinly sliced
- Kosher salt to taste
Instructions
Cucumber Salad:
In a small bowl, whisk the lime juice with the fish sauce, sugar, chiles, garlic and oil. In a large bowl, toss the cucumbers, cilantro, peanuts and onion. Add the dressing and toss to coat. Refrigerate until ready to serve.
Peanut Sauce:
In a food processor or blender combine all ingredients and process until smooth. Spread 1/4 cup of the paste over the lamb chops and season with salt and pepper.
In a saucepan, whisk remaining peanut sauce with 1/4 cup water. Warm the sauce over medium-low heat.
Light a grill or preheat a grill pan to medium-high heat. Grill the chops for 4 minutes per side, or until an instant-read thermometer inserted in the thickest part of a chop registers 125° to 130° for medium-rare. Transfer the chops to a platter. Spoon some warm peanut sauce over the lamb chops and sprinkle with mint and chopped peanuts, if desired. Offer remaining peanut sauce on the side and serve with Cucumber Salad.
Be sure to look for Aussie Beef & Lamb at a store near you.
Wine Pairings for Lamb Chops with Peanut Sauce:
- Malbec with medium body and smooth tannins makes an excellent pairing for the rich lamb chops.
- Petite Sirah is another great match. With its typical flavors of plum, raspberry, blackberries, and black pepper it lends itself wonderfully to stronger flavored meats, such as lamb.
- Syrah is another wine that will stand up nicely to these lamb chops and the spices going on in the peanut sauce.
Looking for more grilling recipes? Try these:
Grilled Pork Medallions with Mojo Sauce
Peruvian Grilled Chicken with Creamy Green Sauce
Grilled Swordfish with Tangy Rosé Wine Mayonnaise
Be sure to enter to win a Big Green Egg of your own! One lucky winner will receive a Large Big Green Egg and some awesome accessories worth nearly $1,200!
Disclosure: I teamed up with Big Green Egg and True Aussie Beef & Lamb to bring you this post. As always, all opinions are my own.
This dish looks beautiful! Being Australian, I can’t go past good Aussie lamb! I love the sauce ingredients you used at well!
Thanks so much Georgie! Isn’t Australian lamb just the best?!
YUM! I love lamb chops!!
Oh my gosh! I have heard wonderful things about the Big Green Egg for so long, we can’t pull the trigger since we’re not allowed to use a wood-burning grill (HOA’s) but we would love one!
We have been making a cucumber salad on repeat for the last week, it pairs so well with meat-centric dishes as it’s refreshing!
I’m going to sign up to win one, we do plan to move someday!
I agree about the cucumber salad Maxene – It’s so refreshing for summer and it goes so well with so many different *main* dishes. Good luck to you!!!
They look just perfect! Such a fun twist on grilling
Thank you Kim!
Hi Erin,
My name is Anuj Agarwal. I’m Founder of Feedspot.
I would like to personally congratulate you as your blog Platings & Pairings has been selected by our panelist as one of the Top 200 Food Blogs on the web.
http://blog.feedspot.com/food_blogs/
I personally give you a high-five and want to thank you for your contribution to this world. This is the most comprehensive list of Top 200 Food Blogs on the internet and I’m honored to have you as part of this!
Also, you have the honor of displaying the badge on your blog.
Best,
Anuj
Hi! You were kind enough to share your links in a recent FBC Sharing round up request and I cannot get over how gorgeous your food sounds and looks! you have a new fan in me 🙂
Awww! Thanks so much Sarah!