Curried Coconut Lamb Chops with Mango Salsa

I have had this recipe earmarked to try for quite a long time and finally gota round to it today. Of course, I went shopping sans recipe and had green curry on the brain, instead of the Madras curry called for. I would use the green again, it paired well with the salsa.
Curry-Coconut Lamb Chops with Mango-Mint Salsa

The chops need to marinate overnight, so start one day ahead.

4 servings

Lamb chops

1 cup canned unsweetened coconut milk
1/4 cup soy sauce
1/4 cup Madras curry
6 garlic cloves, minced
1 tbsp golden brown sugar
2 – 1 2/3 pound racks of lamb, frenched, each cut into 4 double lamb chops (I am poor, so used lamb loin chops, 5$ for 4 at T&T)

Salsa

2 cups diced mango
1/4 cup minced red onion
1/4 cup minced red bell pepper
2 tbsp fresh lime juice (oops, forgot to buy limes...lemon instead)
2 tbsp olive oil(didn't use it, didn't miss it)
1 tbsp minced fresh mint leaves

For lamb chops:

Whisk coconut milk, soy sauce, curry powder, minced garlic, and brown sugar in large bowl. Season to taste with salt and pepper. Add lamb chops, turning to coat. Cover with plastic and refrigerate overnight.

For salsa:

Mix diced mango, minced red onion, minced bell pepper, lime juice, oil, and mint in medium bowl. Season salsa to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 6 hours.
The next part is NOT what I did. We aren't allowed to have a BBQ, so I tried it on the George. BIG mistake. I ended up having to finish it in a fry pan as the george was leaving it this awful pasty colour

Prepare barbeque (medium heat). Sprinkle lamb chops with salt and pepper. Grill lamb chops until thermometer inserted horizontally into chop registers 135 degrees F for medium rare, about 5 minutes per side. Transfer lamb chops to plates and serve with salsa.

Bon Apetit July 2005