Lamb Chops with Spicy Mango Salsa and Avocado Sauce
Cuisine: Asian Fusion
Author: Visanu Chivacharern
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
  • 1/2 Cup sugar, divided use
  • 1/2 Cup fish sauce, divided use
  • 1/4 Cup plus 1 Tablespoon peanut oil, divided use
  • 1/4 Cup oyster sauce
  • 1 piece lemongrass, minced
  • 1 Tablespoon cilantro, chopped
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon white pepper
  • 1 1/4 pounds rack of lamb, Frenched, cut in chops
  • 1/4 Cup lime juice
  • 4 Thai or Serrano chiles, sliced
  • 1 avocado, cubed
  • 1 mango, cubed
  • 1/4 pound steak fries
  • frisee lettuce, as needed
  • 3 cherry tomatoes, sliced in half
  • aged balsamic vinegar (optional), as needed
  1. For marinade, mix 1/4 cup sugar, 1/4 cup fish sauce, 1/4 cup peanut oil, oyster sauce, lemongrass, cilantro, garlic and white pepper. Add lamb and marinate for 30 minutes.
  2. For sauce, mix 1/4 cup sugar, 1/4 cup fish sauce, lime juice, chiles and 1 Tbsp. peanut oil. Add mango and avocado.
  3. Place lamb portions on grill over high heat until medium rare. Cook steak fries.
  4. To serve, pile fries in the middle of the plate. Place lamb around fries. Drizzle sauce on lamb; place frisee on top of lamb. Drizzle sauce around the plate, garnish with tomatoes. Finish with a drizzle of aged balsamic.
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