Red curry paste, available in a can or a jar, is a great ingredient because it’s loaded with so many ingredients in itself. I love this pantry powerhouse because it packs a punch!
| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons red curry paste
- 1/2 cup coconut milk
- Juice and zest of 1 lime, plus lime wedges for serving
- 12 lamb loin chops
- Kosher salt and freshly ground black pepper
- Flaky sea salt, for serving
- Fresh cilantro leaves, for serving
- Extra-virgin olive oil, for drizzling
- Arugula, Fennel and Citrus Salad, recipe follows
- 4 cups loosely packed arugula
- 3 tablespoons chopped, toasted walnuts
- 1 orange, peel cut away from the flesh and the segments cut free from their membranes, plus the juice squeezed from the hull
- Seeds from 1 pomegranate
- 1/2 red onion, thinly sliced
- 1 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds for garnish
- 1 tablespoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
- Preheat an outdoor grill or grill pan to medium-high.
- Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
- Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
- Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
- Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1199 |
| Total Fat | 104 g |
| Saturated Fat | 42 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 51 g |
| Cholesterol | 212 mg |
| Sodium | 1174 mg |
Reviews
Excellent on lamb chops as well as double thick pork chops.
I love lamb and this absolutely delicious.. The salad was such a great compliment to the lamb. I will definitely make this again. Thank you Katie
Made this for Easter dinner. Fabulous recipe. Fresh lime and cilantro when serving really made it pip.
Super delicious. We are new parents and we don’t have a ton of time and this is a very classy, tasty quick meal. We made a sauce out of the lime, coconut milk marinade and it really added a bold flavor. Super yummy. Will do again.
Delicious. Made it as recipe suggests.