Lemongrass Lamb Chops
Vietnamese lemongrass-marinated lamb chops offer a robust flavor, pan-seared and then roasted to perfection.
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Instructions
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Preheat oven to 400 F.
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Mince the tender white hearts of lemongrass stalks.
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In a bowl, combine minced lemongrass with chili pepper, garlic, black pepper, salt, sugar, fish sauce, lemon juice, and sweet mushroom soy sauce.
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Place lamb chops in a shallow pan with the marinade, coat well, cover, and refrigerate for 3 hours or overnight. Remove chops from the refrigerator 30 minutes before cooking.
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For the dipping sauce, combine 1 cup water, garlic, and brown sugar in a small saucepan. Bring to a boil, then reduce heat and stir until sugar melts (about 1 minute). Remove from heat, then stir in lemon juice, vinegar, and chili pepper. Transfer to a bowl.
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Heat canola oil in an oven-proof skillet over medium-high heat. Drain excess marinade from chops, reserving any remaining marinade, then brown each side of the lamb for 2 minutes.
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Spoon reserved marinade over lamb. Transfer skillet to oven and roast for 5 minutes for medium-rare, or until desired doneness.
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Remove skillet from oven and let lamb rest for 5 minutes.
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Arrange cucumbers, tomatoes, and cilantro in serving bowls. Transfer lamb to a platter, spooning pan sauce over it. Serve with the prepared dipping sauce and garnishes.