10 lamb chops
1 tbs roughly chopped oregano
1/2 tbs coriander seeds coarsely ground
Salt and pepper
For The Sauce:
1 can coconut milk
2 tbs mint minced
1 garlic clove minced
2 tsp lemon juice
1/4 tsp crushed red pepper flakes
1 tsp minced capers
Salt and pepper to taste
2 tbs olive oil
Sprinkle lamb chops with coriander seeds, oregano, salt and pepper. Allow to sit at room temperature for 20-30 minutes.
Meanwhile open the can of coconut milk and scoop 3 tablespoons of the cream that has risen to the top of the can into a bowl. Combine coconut cream with remaining ingredients and whisk together.
Place a skillet over medium high heat and add oil to coat the pan. Place lamb chops in pan and sear 2-3 minutes per side until medium rare. Let rest for 5 minutes and serve with sauce.
P.S. Serve with bread and dip into any leftover sauce!