Coconut-Marinated Lamb Chops with Yogurt Sauce and Mango and Avocado Salsa

Name: Coconut-Marinated Lamb Chops with Yogurt Sauce and Mango and Avocado Salsa
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 2 servings
Ingredients: One 14-ounce can coconut milk; 2 tablespoons soy sauce; 1 tablespoon garam masala; 1 tablespoon jaggery or brown sugar; 1 teaspoon paprika; 1/4 teaspoon ground green cardamom; 2 cloves garlic, diced; Kosher salt and freshly ground black pepper; 1 rack of lamb (about 1 1/2 pounds), cut into 2-rib chops; 1 ripe mango, peeled, seeded and diced; 1 avocado, peeled, seeded and diced; 1 cup grape tomatoes, halved; 1 jalapeno, seeded and diced; 3 basil leaves, chopped; Juice and zest of 1 lemon; 1/2 teaspoon ground coriander; Kosher salt and pepper; 1 cup plain yogurt; 1 tablespoon chopped fresh dill; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground green cardamom

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Total: 1 hr 30 min
Active: 40 min

Yield: 2 servings

Total: 1 hr 30 min
Active: 40 min

Yield: 2 servings

Ingredients

Coconut Marinade:

One 14-ounce can coconut milk

2 tablespoons soy sauce

1 tablespoon garam masala

1 tablespoon jaggery or brown sugar

1 teaspoon paprika

1/4 teaspoon ground green cardamom

2 cloves garlic, diced

Kosher salt and freshly ground black pepper

1 rack of lamb (about 1 1/2 pounds), cut into 2-rib chops

Mango and Avocado Salsa:

1 ripe mango, peeled, seeded and diced

1 avocado, peeled, seeded and diced

1 cup grape tomatoes, halved

1 jalapeno, seeded and diced

3 basil leaves, chopped

Juice and zest of 1 lemon

1/2 teaspoon ground coriander

Kosher salt and pepper

Yogurt Sauce:

1 cup plain yogurt

1 tablespoon chopped fresh dill

1/2 teaspoon ground cinnamon

1/4 teaspoon ground green cardamom

Directions

For the coconut marinade: Combine the coconut milk, soy sauce, garam masala, jaggery, paprika, cardamom, garlic and salt and pepper to taste in a large bowl and whisk together. Add the lamb and cover. Marinate in the refrigerator for at least 1 hour or as long as overnight.
For the mango and avocado salsa: Combine the mango, avocado, tomatoes, jalapeno, basil, lemon juice and zest, coriander and salt and pepper to taste in a large bowl and mix well. Chill in the refrigerator for 30 minutes before serving.
For the yogurt sauce: Combine the yogurt, dill, cinnamon and cardamom in a bowl and whisk together.
Remove the lamb from the refrigerator 30 minutes before cooking. Preheat a grill or grill pan over medium heat. Remove the lamb from the marinade, allowing the excess to drip off. Grill on all four sides until slightly charred, about 3 minutes per side for medium-rare. Check the internal temperature with a meat thermometer. For medium-rare the temperature should read 130 degrees F. Remove from the grill and let rest for 5 minutes.
To serve, spoon about 1/4 cup of the yogurt sauce onto each plate. Place the lamb chops on the yogurt sauce. Top with some salsa. Reserve the remaining yogurt sauce and salsa for another use.