Lemon Grass Lamb Chops

Lemon Grass Lamb Chops

The Spruce / Maxwell Cozzi

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
310 Calories
5g Fat
47g Carbs
26g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 310
% Daily Value*
Total Fat 5g 6%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 13968mg 607%
Total Carbohydrate 47g 17%
Dietary Fiber 5g 16%
Protein 26g
Calcium 183mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lemongrass has the amazing ability to tame the "gamy" flavor of lamb. In this Vietnamese recipe, lemongrass is finely chopped and combined with fish sauce and sweet mushroom sauce to give a robust flavor to the lamb chops. The chops need to marinate overnight, but then you can sear and bake them, as this recipe calls for, or pan-fry or barbecue them.

Ingredients

  • 3 stalks fresh lemongrass
  • 1 red hot chili pepper, chopped
  • 1/2 teaspoon chopped garlic
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon salt
  • 3 teaspoons palm sugar
  • 3 tablespoons fish sauce
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon sweet mushroom soy sauce (or dark soy sauce)
  • 4 large lamb chops, each 8 ounces or 8 small chops, each 4 ounces
  • 2 cloves garlic, crushed
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1 Thai bird’s eye chili pepper, chopped
  • 1 tablespoon canola oil
  • 1/2 cucumber, diced
  • 1 small tomato, diced
  • Fresh cilantro leaves for garnish

Steps to Make It

  1. Gather the ingredients.

    Lemon Grass Lamb Chops ingredients

    The Spruce / Maxwell Cozzi

  2. To 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.)

    cut each lemongrass stalk with a sharp knife about 3 to 4 inches from the bottom

    The Spruce / Maxwell Cozzi

  3. Slice these and mince them finely.

    Slice the lemongrass and mince them finely

    The Spruce / Maxwell Cozzi

  4. In 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.

    combine minced lemon grass, chili peppers, garlic, black pepper, salt, sugar, fish sauce, lemon juice and soy sauce

    The Spruce / Maxwell Cozzi

  5. Place 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.

    lemongrass mixture on top of lamb chops in a baking dish

    The Spruce / Maxwell Cozzi

  6. To 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.

    in a saucepan combine water, garlic, and brown sugar

    The Spruce / Maxwell Cozzi

  7. Add 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 3 to 4 weeks.)

    Add lemon juice, vinegar, and chili peppers to the sauce in the bowl

    The Spruce / Maxwell Cozzi

  8. About 30 minutes before cooking, remove lamb chops from the refrigerator. Preheat the oven to 400 F.

    marinaded lamb chops in a baking dish

    The Spruce / Maxwell Cozzi

  9. Heat 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.

    lamb chops cooking in a frying pan

    The Spruce / Maxwell Cozzi

  10. Transfer 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.

    lamb chops in a frying pan

    The Spruce / Maxwell Cozzi

  11. Pour 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.

    marinade cooking in a saucepan

    The Spruce / Maxwell Cozzi

  12. Pour the reduced marinade into a serving bowl.

    Pour the reduced marinade into a serving bowl

    The Spruce / Maxwell Cozzi

  13. Place 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.

    Lemon Grass Lamb Chops

    The Spruce / Maxwell Cozzi


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.