Photography by Frank Lawlor

Grilled Lamb Loin Chops with Sweet Corn Succotash and Coconut Samandhi

  • 3 tablespoons infused coconut oil*
  • 2 tablespoons tamarind concentrate
  • ½ teaspoon salt, divided use
  • ½ teaspoon crushed black pepper, divided use
  • 4 to 6 lamb loin chops
  • 2⅔ cups fresh or frozen corn
  • 1 cup cherry tomatoes, skillet- or grill-blistered
  • 8 ounces fresh edamame, shelled
  • 1 small red bell pepper, diced
  • 1 small orange bell pepper, diced
  • ¼ small red onion, diced
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons cilantro, chopped
  • 2 ounces pomegranate seeds
  • ¼ cup fresh lime juice
  • ⅓ cup olive oil
  • 1½ cups coconut samandhi, recipe follows

Combine infused coconut oil, tamarind and half each of salt and pepper in large plastic bag; add lamb chops. Seal bag and massage to coat meat with marinade. Refrigerate 4 hours or overnight.

For succotash, combine corn, tomatoes, edamame, bell peppers, red onion, mint, cilantro, pomegranate seeds, olive oil and lime juice. Add remaining salt and pepper.

Heat grill to 450° F. Grill lamb to desired doneness, about 2 to 4 minutes per side. Transfer to board, tent with foil and let rest 10 minutes. To serve, spoon a small amount of samandhi on each of 4 to 6 plates; top with succotash and place lamb on top. Makes 4 to 6 servings, each about 15.2 to 34.2 mg THC based on a 15 percent strain.


Coconut Samandhi

  • 2½ ounces shredded unsweetened coconut
  • 2 ounces crushed red pepper
  • ⅛ teaspoon yellow mustard seeds
  • ¼ pound onions, peeled, cut into chunks
  • 2 cloves garlic
  • ½-inch piece fresh ginger, peeled
  • 2¼ teaspoons kosher salt
  • ¼ cup water
  • 1½ teaspoons lemon juice
  • ¾ teaspoon tamarind concentrate

Toast coconut, crushed red pepper and mustard seeds until fragrant. Transfer to food processor; add onions, garlic, ginger, salt, water, lemon juice and tamarind. Mix until smooth.

Recipe by Chef Dave Hadley