Broiled Lamb Rib Chop Thai Coconut Satay
Prep time: 
Cook time: 
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Serves: 4-6 chops
  • 1.5-2 lb lamb rib chops (or 6-8)
  • 1 cup coconut milk
  • ½ cup peanut butter
  • 2 tsp thai garlic chili paste
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 bunch green onions, chopped
  • 1 lime, quartered
  • 4 cups of cooked cauliflower rice (or any cooked rice will do)
  • ¼ cup crushed peanuts
  • Parisian Cucumbers sliced into ¼" rounds
  • 1 tsp Red Pepper flakes
  1. In a food processor add coconut milk, peanut butter, garlic chili paste, fish sauce, soy sauce and sesame oil. Blend until smooth and then taste (add more soy if you want something a little more on the salty side).
  2. Next remove about ⅓ of the sauce and rub all over lamb chops. Place in a sealed bag or cover with plastic wrap and let meat marinade for about an hour in the fridge. Remove meat from fridge 15 minutes before broiling and let sit out at room temperature.
  3. Next turn on your oven broiler. Line a baking sheet w foil and place a wired rack on top of lined sheet. Grease wired rack with a little bit of nonstick spray (or I use olive oil spray) to prevent meat totally sticking - makes flipping much easier.
  4. Once oven is ready, lightly pat down marinade on meat (don't remove marinade completely, this just helps remove the thick globby bits) and place on wried rack. Set in oven 4 minutes on each side.
  5. Remove, squeeze a little lime juice over meat and drizzle with some of the peanut sauce.
  6. Garnish with green onions, crushed peanuts, red pepper flakes and serve over a bed of rice with cucumbers scattered through out (see images).
Recipe by My Lavender Blues at