Instructions

1. Combine: dill, mint, red pepper lemon juice and coconut cream.
2. Mix well, blend or food process.
3. Refrigerate until ready to serve
4. I used a rack of lamb already marinated, you can marinate it yourself with rosemary, oregano, a little white wine and olive oil.
5. Let your lamb rest out before grilling, you want it about room temperature.
6. Fire up the Grill, you want to sear lamb hot and quick to keep the juices in.
7. Place chops on a hot grill and close the lid, cook approx. 4 min
8. Using tongs (to keep the juices in flip the lamb and cook lid closed 4 min for med rare, 6 for medium. (We cooked the entire rack and it was approx. 6 min on the first side, 8 on the second).
9. Plate and drizzle a generous portion of sauce over top. (or dip depending on how you feel about double dipping)