Lamb is an acquired taste , it can have a strong , overwhelming aroma , if not allowed to marinate in the right herbs and spices for at least 4 to 6 hours . This marinade is so flavorful and lends itself beautifully to this succulent piece of meat . I serve 4 pieces per person with a flavorful and simple Gado Gado salad with peanut sauce and a stir fried vegetable rice noodle . This is perfect food for summer and grills up to perfection . If the chilis are too much for you simply omit or tone down the amount.
Photograph by Rahul Mahtani
8 lamb rib chops
2 sticks lemongrass , inner tender portion only
1/4 cup packed fresh mint leaves
1 large clove fresh garlic , peeled
juice of 1 medium sized lime
2 red Thai chilis , minced ( optional )
2 tbs palm or brown sugar
2 tbs fish sauce
2 tbs vegetable oil
Clean and defat the lamb , place in a plastic freezer bag. Set aside.
Combine in a food processor the rest of the ingredients to blend well . Pour over the chops in the bag and massage well to distribute evenly making sure each rib is coated . Seal bag and rest in refridgerator for at least 4 to 12 hours .
Light grill to about 450*F . Oil grill or spray with non stick cooking spray . Place chops on grill removing excess marinade . Grill for 2 to 3 minutes per side , depending on how well done you prefer your ribs .
Remove to a platter and serve . I have often taken the excess marinade , boiled it in a small saucepan and serve it along side the rigs as a dipping sauce .
Filed under: Appetizers, asian, Lamb, Thai | Tagged: asian lamb, Asian mint and lemongrass lamb chops, grill Thai lamb chops, spicy herbed lamb, Thai, Thai spicy lemongrass and miny lamb chops | Leave a Comment »