Place all ingredients except the lamb and coconut oil in a food processor and pulse until a thick paste is formed.

Lay out the lamb in a single layer on a shallow dish and pour the sauce over the lamb.

Thoroughly coat the lamb with the sauce, massaging the paste into the flesh for a minute or so.

Let marinate at room temperature for 30-60 minutes.

Preheat the oven to 400 degrees F.

Heat coconut oil in a large ovenproof skillet over medium high heat.

Add the lamb and cook until browned, 2 minutes on each side.

Transfer the skillet into the oven and cook for 10 minutes, or until the lamb reaches an internal temperature of 130 degrees F for medium rare.

Take out of the oven and let the lamb rest for 5 minutes before serving.