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
- In the bowl of a blender or small food processor, add all of the ingredients except water; pulse until smooth
- Slowly add water, one teaspoon at a time, until the desired consistency is reached
- 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)
- Serve at room temperature or heat until warm
Lamb
- Brush both sides of the lamb chops with olive oil and generously sprinkle with salt and pepper
- 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)
