Grilled Satay-Glazed Lamb Chops

Dionn Schaffner
Texan, Technologist, Triathlete. I like healthy, delicious, crowd-pleasing meals.
Instagram
Linked-In
Published: 1/13/2020

The rich flavor of lamb is perfectly paired with cumin and curry paste.

Taking a cue from richly spiced Satay, neatly trimmed double lamb chops are marinated in a mix of honey, cumin, salt and pepper, then basted with a flavorful glaze of curried coconut milk while they cook on a hot grill.

Serves: 2 Save

Ingredients (8)

  • 1/4 cup cooking oil, plus more to oil grill
  • 1/4 cup honey
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon pepper
  • 1 1/2 teaspoon ground cumin
  • 4 Frenched double lamb chops, about 2-inches thick
  • 1 cup coconut milk
  • 2 tablespoon curry paste

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  1. Combine oil, honey, salt, pepper and cumin in a small bowl. Place lamb chops in a deep container and cover with marinade. Let sit 1 hour. Cover chop tips with aluminum foil and pat chops dry.
  2. Heat grill. Oil hot grill and cook chops 5 to 7 minutes on one side. Flip and cook to desired doneness, making sure you cook the sides as well.
  3. Meanwhile, combine coconut milk and curry paste in a small bowl. Liberally baste the chops on all sides while cooking with coconut-curry mix. Let chops rest 5 minutes and enjoy.