| Servings |
|
Ingredients
Marinade
- 1 tablespoon lemongrass chopped
- 1 teaspoon fresh galangal finely grated
- 4 tablespoons tamarind juice
- 2 tablespoons fish sauce
- 1 teaspoon Sriracha chili sauce
- 1 teaspoon sesame oil
- 2 tablespoons palm sugar
- 1/2 teaspoon Chinese five-spice powder
- Salt and pepper to taste
Main Ingredients
- 8 lamb chops separated and "lollipoped"
- 1 tablespoon cooking oil
Ingredients
Marinade
Main Ingredients
|
|
Instructions
- Combine marinade ingredients in a large bowl. Add lamb chops; toss to coat evenly. Cover and refrigerate for up to 2 hours.
- When ready to cook, remove lamb chops from bowl, reserving marinade.
- Heat grill over medium-high heat until hot; brush with oil. Grill chops, 2 - 3 minutes on each side or to desired doneness.
- Bring reserved marinade to a boil in a small saucepan. Pour over lamb chops.
- Serve with lime and tomato wedges and mint leaves on the side.
Recipe Notes
- Tamarind juice adds a tart sweetness to this lamb dish.
- Lemongrass, galangal, tamarind and Asian sauces may be purchased in Asian markets such as 99 Ranch (in CA, WA, NV & TX), or on-line at melissas.com
- To "lollipop" lamb chops, trim meat, fat and connective tissues away from bone, leaving only the eye of the chop connected to the bone.
- To make grill marks, place the chops on hot grill for about a minute. Then rotate them 90-degrees and grill for another minute. Turn the chops over and repeat.
Share this Recipe
Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.