Lamb chops with coconut mint sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 447.5
  • Total Fat: 22.0 g
  • Cholesterol: 100.0 mg
  • Sodium: 114.4 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 35.0 g

View full nutritional breakdown of Lamb chops with coconut mint sauce calories by ingredient
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Adapted from:
Five And Spice
fitting real food into real life
Adapted from:
Five And Spice
fitting real food into real life

Number of Servings: 6


    •1/2 cup coconut milk (not the low fat kind, it’s too watery)
    •3/4 of an inch of fresh ginger, peeled and cut into chunks
    •2 cloves of garlic, peeled
    •1/3 cup fresh mint leaves (off of their stems)
    •the juice of one lime
    •8 lamb rib chops, about 3/4 or 1-inch thick
    •salt and pepper
    •olive oil
    4 cups cooked couscous


1.Put the coconut milk, ginger, garlic, mint, and lime juice in a blender. Blend it all up until it’s pretty smooth and a beautiful springy shade of green. Set aside, keeping at room temperature.
2.Sprinkle your lamb chops generously with salt and pepper. Heat a big splash of olive oil in a very large skillet. Add the lamb chops in one layer (if they don’t all fit, you may need to do two batches, just put the done ones on a plate and tent them with foil to keep them warm). Cook the chops about 3 minutes on each side for medium rare (a little longer if you like them better done). Transfer them to a serving plate. (You could also grill the lamb chops if you wished, which would be totally delicious and a good way to go, if you’re lucky enough not to have rain.)
3.If desired you can heat the sauce very slightly, otherwise serve it at room temperature. Serve the chops accompanied by the sauce for generous drizzling.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user CHANDRACETA.

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