So. Mom was in town for the last two weeks, and you know what they say…
Rose (rose-ay) All day.
Nothing better than your skin feeling a bit like grape jerky after overdoing it in the alcohol + crappy food department. my face is basically a wrinkly raisin. total malepellent (male repellent).
just kidding, i have a man friend right now, but i probably won’t have a man friend after he sees me. or this. or reads any of my blog posts.
ANYWHO. I actually did cook and eat healthy one night in the last two weeks. So that must count for something. Duh. Just like oatmeal cookies, zucchini bread and veggie supreme pizza. The calories just don’t count when you throw some healthy crap in the mix.
Broiled Lamb Rib Chop Thai Coconut Satay. All Day. Or for like ten minutes. Because, Nommmmm.
Broiled Lamb Chops. Arguably one of the easiest meats to cook and for sure looks like the fanciest. Or maybe it’s just me but I’m for whatever reason so impressed when someone serves me lamb chops. Something about the bone-in factor that always brings up the class to a piece of meat. And the meat is very tender to begin with so you can’t really go wrong on the cooking time (unless you’re one of those people who need to kill their meat twice and like it well-done). About 4 minutes on either side and you getchoself a good medium-rare, tender hunk of meat.
I like to marinade the chops in some of the satay for at least an hour and barely pat down the marinade before broiling. When broiled with the marinade on your lamb will turn a nice golden brown color and create a subtly sweet char on the exterior.
I served my chops over cauliflower rice, however any rice will work, or a la carte. Also got a little carried away with the garnishes, but when serving anything with nuts (that isn’t visible to ones eye) I try to incorporate them into the garnish so if someone has an allergy they’ll know to stay TF away. Unless they’re oblivious to life. Then maybe they deserve to eat that peanut.
AND this satay also tastes amazing with chicken, duh.
- 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
- 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).
- 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.
- 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.
- 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.
- Remove, squeeze a little lime juice over meat and drizzle with some of the peanut sauce.
- Garnish with green onions, crushed peanuts, red pepper flakes and serve over a bed of rice with cucumbers scattered through out (see images).