Grilled Lemongrass Lamb Chops
Grilled Lemongrass Lamb Chops
Main Ingredients
  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 lamb chops from bowl, reserving marinade.
  3. Heat grill over medium-high heat until hot; 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. Pour over lamb chops.
  5. 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
  • 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.