Lemongrass Lamb Chops
Try a delicious and robust Vietnamese recipe for lemongrass-marinated lamb chops that are pan-seared and roasted.
- Serves: 4 persons
- For the Marinade:
- 3stalks fresh lemongrass
- 1red hot chili pepper, chopped
- ½teaspoon chopped garlic
- 1teaspoon freshly ground black pepper
- ½teaspoon salt
- 3teaspoons palm sugar
- 3tablespoons fish sauce
- 1teaspoon freshly squeezed lemon juice
- 1tablespoon sweet mushroom soy sauce, or dark soy sauce
- For the Lamb Chops:
- 4(8-ounce) large lamb chops , 8 (4-ounce) small chops
- 2cloves garlic, crushed
- 2tablespoons brown sugar
- 2tablespoons freshly squeezed lemon juice
- 2tablespoons white wine vinegar
- 1Thai bird’s eye chili pepper , chopped
- 1tablespoon canola oil
- ½cucumber, diced
- 1small tomato, diced
- Fresh cilantro leaves, for garnish
Step 1Gather the ingredients.
Step 2To make the marinade, cut each lemongrass stalk with a sharp knife about 3 to 4 inches from the bottom, where the light and green portions meet. Peel and discard the top layer of the light part of each stalk, revealing the tender, white inner hearts. Slice these and mince them finely. (Reserve the remaining green leaves to use in other dishes.)
Step 3Slice these and mince them finely.
Step 4In a medium bowl, combine minced lemongrass, chili peppers, garlic, black pepper, salt, sugar, fish sauce, lemon juice and soy sauce and stir until well mixed.
Step 5Place lemon grass marinade in a large shallow pan. Add lamb chops, spooning marinade all over the meat to ensure each chop is well coated. Cover with plastic wrap and refrigerate for 3 hours or up to 24 hours.
Step 6To make the dipping sauce, in a saucepan combine 1 cup water, garlic, and brown sugar and bring to a boil over medium-high heat. Reduce the heat to medium-low, constantly stirring for 1 minute until sugar melts, then turn off the heat.
Step 7Add lemon juice, vinegar, and chili peppers, stir well and transfer to a sauce bowl. (The dipping sauce will keep refrigerated in an airtight container for three to four weeks.)
Step 8About 30 minutes before cooking, remove lamb chops from the refrigerator. Preheat the oven to 400 F.
Step 9Heat the canola oil in a large skillet over high heat. Let the marinade drip off the lamb chops, then add them to the skillet. Reserve the marinade. Brown one side of the chops for 2 minutes. Turn lamb over and brown for another 2 minutes.
Step 10Transfer the skillet to the oven and bake for 5 to 10 minutes, or until cooked medium rare. Take the skillet out of the oven, and transfer the chops to a serving plate. Set aside.
Step 11Pour the marinade into a small saucepan and bring to a gentle boil on medium-high. Reduce the heat to low and simmer for 5 minutes.
Step 12Pour the reduced marinade into a serving bowl.
Step 13Place cucumbers, tomatoes, and cilantro in individual serving bowls. Serve the lamb chops, family-style, with the marinade, dipping sauce, cucumbers, tomatoes and cilantro as condiments. From East Meets West : Traditional and Contemporary Asian Dishes from Acclaimed Vancouver Restaurants © 2012 by Stephanie Yuen. Reprinted with permission of Douglas & McIntyre, an imprint of D&M Publishers.