Total Calories: 728
Combine coconut milk, powdered rosemary, garlic, fish sauce, bean sauce, curry powder, white and black pepper, and Serrano chili in a large bowl and whisk to blend well. Add lamb chops and rub gently with marinade to coat on all sides. Cover bowl with plastic wrap and refrigerate at least 6 hours, preferably overnight. Drain lamb, reserving marinade.
Heat olive oil in a medium skillet over medium heat. Add reserved marinade mixture and cook, stirring constantly, 3 minutes. Strain through a fine sieve, reserving 1 tablespoon; discard remainder. Combine reserved strained sauce with yogurt in a medium bowl and whisk gently to blend.
Prepare charcoal grill or preheat oven to 400 F. Grill chops about 3 minutes on each side, or bake 5 to 7 minutes without turning. The chops will be cooked through but still moist and pink inside. Place 3 chops to 1 side of each of 4 serving plates. Spoon yogurt sauce onto opposite side of plate, garnish with rosemary, and serve.
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