Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons Thai green curry paste
  • 2 cloves garlic
  • 1- inch piece ginger root
  • 1/3 cup packed fresh basil
  • 2 tbsp avocado oil
  • 1 tbsp coconut aminos or gluten free tamari sauce
  • 1 tbsp fish sauce
  • Eight 1-inch thick lamb loin chops (about 2 lbs)
  • 1 tbsp coconut oil

Instruction

  • Place all ingredients except the lamb and coconut oil in a food processor and pulse until a thick paste is formed.
  • Lay out the lamb in a single layer on a shallow dish and pour the sauce over the lamb.
  • Thoroughly coat the lamb with the sauce, massaging the paste into the flesh for a minute or so.
  • Let marinate at room temperature for 30-60 minutes.
  • Preheat the oven to 400 degrees F.
  • Heat coconut oil in a large ovenproof skillet over medium high heat.
  • Add the lamb and cook until browned, 2 minutes on each side.
  • Transfer the skillet into the oven and cook for 10 minutes, or until the lamb reaches an internal temperature of 130 degrees F for medium rare.
  • Take out of the oven and let the lamb rest for 5 minutes before serving.