Lamb Chops with Spicy Thai Peanut Sauce

Ingredients

1 pkg Opal Valley® Frenched Rack of Lamb, fresh or frozen, thawed in refrigerator overnight if frozen, and sliced into chops
1 tbsp olive oil
Salt and freshly ground black pepper

Peanut Sauce
3/4 cup peanut butter
2 tsp sesame oil
1/3 cup rice vinegar
2 tbsp soy sauce
1 lime, juice only
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp Sriracha Hot Chili Sauce
1 tsp brown sugar
1 tbsp water
1 tbsp salted peanuts, chopped for garnish (optional)

Directions

Peanut Sauce

1. In the bowl of a blender or small food processor, add all of the ingredients except water; pulse until smooth
2. Slowly add water, one teaspoon at a time, until the desired consistency is reached
3. Cover and refrigerate until ready to use (mixture will stiffen, so if you are making the sauce ahead of time, remove from refrigerator at least a half hour before using)
4. Serve at room temperature or heat until warm

Lamb

1. Brush both sides of the lamb chops with olive oil and generously sprinkle with salt and pepper
2. Heat grill (or grill pan) to high, place the chops on the grill and cook for approximately 2-3 minutes per side. Transfer to plate, serve with peanut sauce and chopped salted peanuts for garnish (optional)