Katie Lee Biegel makes Grilled Red Curry Lamb Chops with an Arugula, Fennel, and Citrus Salad, as seen on The Kitchen, Season 27.
Recipe courtesy of Katie Lee Biegel

Grilled Red Curry Lamb Chops

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  • Level: Easy
  • Total: 1 hr 55 min (includes marinating time)
  • Active: 40 min
  • Yield: 4 servings
Red curry paste, available in a can or a jar, is a great ingredient because it's loaded with so many ingredients in itself. I love this pantry powerhouse because it packs a punch!


Arugula, Fennel and Citrus Salad:


  1. In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
  2. Preheat an outdoor grill or grill pan to medium-high.
  3. Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.

Arugula, Fennel and Citrus Salad:

  1. Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
  2. Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
  3. Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.