Grilled Lemongrass Lamb Chops
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Grilled Lemongrass Lamb Chops
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Ingredients
Marinade
- 1tablespoon lemongrasschopped
- 1teaspoon fresh galangalfinely grated
- 4tablespoons tamarind juice
- 2tablespoons fish sauce
- 1teaspoon Sriracha chili sauce
- 1teaspoon sesame oil
- 2tablespoons palm sugar
- 1/2teaspoon Chinese five-spice powder
- Salt and pepper to taste
Main Ingredients
- 8 lamb chopsseparated and “lollipoped”
- 1tablespoon cooking oil
Garnish
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.