Spicy Lamb Chops

9 pieces lamb chops

Marinade

1 clove garlic

1 hot chili

2 tablespoons coconut oil

1-tablespoon light soya

salt, pepper

1 piece lime zest and juice

1 teaspoon chopped mint leaves

For the Sauce

2 cloves garlic, chopped

4-5 hot chilies, chopped

2 shallots clean and chopped

½ tablespoon chopped ginger

3 tablespoons coconut oil

2 tablespoons light soya

2 tablespoons oyster sauce

1/2 cup lamb stock

salt, pepper

1/2 tablespoon chopped mint leaves

1-tablespoon coriander leaves

1 teaspoon corn starch dilute in 3 tablespoons cold water (optional)

1 teaspoon hard butter

About the image above: spicy lamb racks (chops) ready to serve

For the marinade: in a grinder or mortar, grind the garlic and chilies finely. Transfer to a clean medium bowl and combine with soya, salt, pepper, oil, lime zest, lime juice and mint leaves. Marinate the lamb racks at least 6 hours or half a day in airtight bag in the fridge. Place the lamb racks in a baking tray and roast in a preheat oven. Slice the rack into chops when serve. Drizzle with lots of sauce.

For the sauce: using a grinder or mortar, turn the garlic, chilies, shallots and ginger to a fine paste. Place a saucepan into medium high heat and place some oil to sauté the garlic, chilies, and shallots. Sauté it until really fragrant and add some lamb stock just enough, around 3/4 cup and reduce until remain 1/2 cup. Thicken with some cornstarch diluted in cold water (this is optional if needed). Check the seasoning and monter with hard butter just before serving; add in the chopped herb at last. Makes 3 servings.

Helpful hints: for better result, prepare and marinate the lamb chops at least half a day before cooking, to allow the marinade really go into the meat and give amazing flavor.  You can grill, pan-fry or oven-bake the lamb chops, is up to your preference. Serve with rice or a mashed potato is the best way.