Curry-Coconut Lamb Chops With Mango-Mint Salsa

• Lamb chops
• 1 cup canned unsweetened coconut milk
• 1/4 cup soy sauce
• 1/4 cup Madras curry
• 6 garlic cloves, minced
• 1 tbsp golden brown sugar
• 2 - 1 2/3 pound racks of lamb, frenched, each cut into 4 double lamb chops (I am poor, so used lamb loin chops, 5$ for 4 at T&T)
• Salsa
• 2 cups diced mango
• 1/4 cup minced red onion
• 1/4 cup minced red bell pepper
• 2 tbsp fresh lime juice (oops, forgot to buy limes...lemon instead)
• 2 tbsp olive oil(didn't use it, didn't miss it)
• 1 tbsp minced fresh mint leaves

1. For lamb chops:
2. Whisk coconut milk, soy sauce, curry powder, minced garlic, and brown sugar in large bowl. Season to taste with salt and pepper. Add lamb chops, turning to coat. Cover with plastic and refrigerate overnight.
3. For salsa:
4. Mix diced mango, minced red onion, minced bell pepper, lime juice, oil, and mint in medium bowl. Season salsa to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 6 hours.
5. The next part is NOT what I did. We aren't allowed to have a BBQ, so I tried it on the George. BIG mistake. I ended up having to finish it in a fry pan as the george was leaving it this awful pasty colour
6. Prepare barbeque (medium heat). Sprinkle lamb chops with salt and pepper. Grill lamb chops until thermometer inserted horizontally into chop registers 135 degrees F for medium rare, about 5 minutes per side. Transfer lamb chops to plates and serve with salsa.

chops, milk, soy sauce, curry, garlic, golden brown sugar, lamb, salsa, mango, red onion, red bell pepper, lime juice, olive oildidnt, mint

Taken from www.epicurious.com/recipes/member/views/curry-coconut-lamb-chops-with-mango-mint-salsa-50028928 (may not work)