Turmeric Crusted Rib Chop with Thai Yellow Curry Sauce
⅔ cup WATCHAREE’S Thai yellow curry sauce
4 pcs of lamb chops
3-4 tbs rice bran oil (or healthy oil of your choice)
2 heads of garlic cloves, peeled
1 small piece of ginger (about ½”), peeled
½ tsp turmeric
1 tsp yellow curry powder
A pinch of sea salt
1 tsp black peppercorn
Put the garlic cloves, ginger, sea salt and black pepper corns into a mortar and pound with pestle into a rough paste. Mix in the oil, turmeric and yellow curry powder to create rub mixture. Rub rib chops with the mixture.
Set an air fryer at 400°F. Arrange rib chops in the air fryer basket. Air fry for 10-15 minutes. Check the rib chops to ensure the level of doneness to your taste. Remove from the air fryer and cover loosely with foil. Set aside for a few minutes before serving.
Alternatively, heat a skillet with oil over medium-high heat. Sear rib chops for about 3-4 minutes each or until well browned. The crust should be cooked and lamb chops should be pink (medium-rare) in the middle.
Heat the Thai yellow curry sauce in a saucepan. Bring to a boil. Remove and serve the sauce on the side with the rib chops. Brown rice or wild rice and fresh salad pair well with this dish. Enjoy!