Two things that don’t typically go together, Thai cooking and lamb. Many Thai people live in poverty and for this reason, eggs, chicken and pork are their top protein picks. That being said, today’s recipe was inspired by three things:
- My recent trip to Thailand.
- A bag of Thai Chiles I have in my freezer.
- A trip to Coscto.
I know you’ve all seen the bags of asparagus and the flats of lamb chops while walking through Costco, so I decided to pair these babies up!
Here’s how it went…
I added two tablespoons of coconut oil to a cast iron skillet and placed it on the burner over medium-high heat.
I then patted the lamb chops with paper towel to dry them off and seasoned them with a small amount of Hawaiian Pink Salt.
I placed the chops in the skillet, seasoned side down and then salted the top side.
I seared these until they were good and caramelized on the first side, then flipped them over moving the cool ones to the hot parts and vice versa.
I made sure to turn them on their sides to cook them evenly and add some bonus flavor, which is a total Ninja move.
Once they were seared on all sides, I removed them from the pan and set them aside.
I then let the skillet cool while I prepared my veggies. I rinsed my asparagus, then removed the bottom quarter and cut the rest in half. I julienned up one onion, minced four cloves of garlic and halved 5 Thai chiles.
By that time, the skillet was still warm. I added the garlic and onions and they acted to deglaze the pan.
Once the garlic began to toast, I added the asparagus and stirred to coat with the oil, onions and garlic.
I added 1/2 cup of water to help these cook and then placed a lid on the pan. If you don’t have a lid, you can use a piece of foil or a sheet pan, which work just as well.
When the asparagus were about half cooked, I added a 2 tablespoons of Red Boat Fish Sauce to the mix and continued cooking.
When the asparagus was 75% done, I added the Thai chiles and a can of coconut milk.
The Chiles heated things up quickly, so I added two tablespoons of maple syrup to help balance the heat. I also removed the Chiles at this point as they had done their job. I saved them for garnish. If you don’t like it too hot, then you can scrape the seeds from half, or all, of your chiles.
When the asparagus was just right, I removed it to a platter and placed all of the tips around the edge so that they would be visible when plating. I allowed the asparagus juice and coconut milk to reduce down by half (demi sec), then I topped the asparagus with the chops, spooned the onions and sauce over the top and garnished with the chiles. Poila!
The sauce on this stuff was sooooo good! It was nice and sweet, which balanced the heat of the chiles. The chops were medium-rare/medium and the asparagus was just past al dente, which is how I like it.
Whether baby sheep will someday find there place in Thai cuisine is yet to be determined. What has been determined is that my Thai Style Lamb Chops with Asparagus is a “top shelf” meal that will have your friends and family coming back for more. Get out there and give this one a go!
And, when you do, please know that you are “Keeping It Paleo!”
(On my recent Culinary Adventure to Thailand…)
Thai Lamb Chops with Asparagus
“Keep It Paleo!”
One of our lamb chops weighs around 3.2oz out of the package, so after cooking and preparing, they would weight around the 2.5oz mark. With 1oz equaling one block, that gives us 20 blocks from protein.
A bag of asparagus from Costco weighs around 2.25lb. After cutting the bottoms off, lets say it weights around 2lbs. There are about 12 spears in a one block, so we will say that in the bag, there are about 2 blocks of asparagus. We then get two blocks from our yellow onion, with ½ onion equaling about one block. 4 Cloves of garlic give us about ½ block since 10 cloves equal one block. We will round up this block to make it whole with the 5 thai chiles. Finally we get three blocks from the maple syrup as 2 teaspoons equal one block, and we get 6 teaspoons in 2 tablespoons. That gives us a total of 8 Carbohydrate blocks.
We have two tablespoons of coconut oil, which yield us 18 blocks as 1/3 of a teaspoon equals one block. Additionally, we get about 30 blocks of fat per cup from the coconut milk, and since we get about 1 2/3 cups, we are going to say we have about 50 blocks from the milk, for a total of 68 blocks.
This meal is balanced about 2:1 on the protein to carbs. The fats are a lot in the initial cooking of the recipe, but if you only put about ¼ of a cup of the sauce on you meal, then you are only adding about 7 blocks per meal.