Grilled Lemongrass Lamb Chops

  • images/show_10_grilled_spicy_lemongrass_lambchops.jpg

Makes 4 servings

Tamarind juice adds a tart sweetness to this lamb dish.


  • 4 tablespoons tamarind juice
  • 2 tablespoons fish sauce
  • 1 tablespoon chopped lemongrass
  • 1 teaspoon finely grated fresh galangal
  • 1 teaspoon Sriracha
  • 1 teaspoon sesame oil
  • 2 tablespoons palm sugar
  • 1/2 teaspoon Chinese five-spice powder
  • Salt and pepper to tast

  • 8 lamb chops, separated from rack and "lollipoped"
  • 1 tablespoon cooking oil


  • Lime wedges
  • Tomato wedges
  • Mint leaves


  1. Combine marinade ingredients in a large bowl. Add lamb chops; toss to coat evenly. Cover and refrigerate for up to 2 hours.
  2. When ready to cook, remove chops from bowl, reserving marinade.
  3. Heat a grill pan over medium-high heat; brush with oil. Grill chops, 2 - 3 minutes on each side or to desired doneness.
  4. Bring reserved marinade to a boil in a small saucepan. Remove from heat and drizzle over lamb chops.
  5. Serve with lime and tomato wedges and mint leaves on the side.

*Note: To "lollipop" a lamb chop, trim meat, fat and connective tissues away from the bone, leaving only the eye of the chop and fat that surrounds the eye connected to the bone.