Serves: 4
Total Calories: 457

FOR THE MARINADE:
1 clove garlic (large), crushed
1 star anise seed
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 teaspoon chili powder

2 loin lamb chops, about 1/2 pound each

FOR THE SAUCE:
1 tablespoon vegetable oil
1 teaspoon Thai red curry powder
1 teaspoon ground cumin
1 teaspoon dried
1/2 cup creamy peanut butter
1/2 cup coconut milk
1 tablespoon soy sauce
1 teaspoon fresh lime juice
1 teaspoon granulated sugar

TO MAKE THE MARINADE: In a food processor or blender combine the marinade ingredients and process until smooth.

Trim the lamb of any excess fat or sinew. Cut the loins crosswise (against the grain) in 1/2 inch slices. Place the slices in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and marinate at room temperature for 30 minutes or in the refrigerator for 1 hour, turning occasionally.

TO MAKE THE SAUCE: In a medium sauté pan over medium high heat, warm the vegetable oil. Add the red curry paste, cumin and lemongrass, stirring to release their fragrance, about 10 seconds. Add the peanut butter, coconut milk and 1/2 cup water. Mix well. Add the soy sauce, live juice, and sugar. Stir. Lower heat to a simmer and cook for 1 to 2 minutes. Set aside.

Remove the lamb from the bag and discard the marinade. Thread the lamb slices lengthwise on the skewers. Just before you grill the lamb, gently reheat the sauce whisk in a little coconut or water, if needed, to thin it. Grill the lamb over Direct High heat for 3 to 4 minutes, turning once halfway through grilling time. Serve hot with the sauce.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 457
Calories from Fat: 280

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Lamb
Brandied Lamb Pockets
Butterflied Leg of Lamb
Greek Hoagies With Creamy Feta Dressing
Indonesian Lamb Satay With Spicy Peanut Sauce
Lamb Kabobs With Sage Oil Mop
Madras-Style Meatball Kabobs
Mediterranean Lamb Burgers
Moroccan Lamb In Pita
Pesto-Stuffed Loin Chops
Rack Of Lamb With Orange-Cranberry Chutney
Southwest Kabobs
Spice-Glazed Rib Chops With Pear Chutney
Teriyaki Lamb Steaks
Tuscan-Style Rib Chops With Panzanella