Serves: 4
Total Calories: 728

1 cup
2 tablespoons powdered rosemary
2 tablespoons chopped garlic
1 tablespoon Thai fish sauce
1 tablespoon Thai sweet black bean sauce
1 tablespoon curry powder
2 teaspoons white peppers
2 teaspoons black pepper
1 teaspoon chopped serrano chile
12 3/4 inch thick baby loin lamb chops
CURRY YOGURT SAUCE
2 tablespoons virgin olive oil
1 cup low fat plain yogurt
4 sprigs (6 inches) rosemary

Combine coconut milk, powdered rosemary, garlic, fish sauce, bean sauce, curry powder, white and black pepper, and Serrano chili in a large bowl and whisk to blend well. Add lamb chops and rub gently with marinade to coat on all sides. Cover bowl with plastic wrap and refrigerate at least 6 hours, preferably overnight. Drain lamb, reserving marinade.

Heat olive oil in a medium skillet over medium heat. Add reserved marinade mixture and cook, stirring constantly, 3 minutes. Strain through a fine sieve, reserving 1 tablespoon; discard remainder. Combine reserved strained sauce with yogurt in a medium bowl and whisk gently to blend.

Prepare charcoal grill or preheat oven to 400 F. Grill chops about 3 minutes on each side, or bake 5 to 7 minutes without turning. The chops will be cooked through but still moist and pink inside. Place 3 chops to 1 side of each of 4 serving plates. Spoon yogurt sauce onto opposite side of plate, garnish with rosemary, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 728
Calories from Fat: 60

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Grilled Fillet of Beef
Spicy Pork Chops with Thai Chili Fish Sauce
Rosemary Baby Lamb with Curry Yogurt Sauce