Grilled Lemongrass Lamb Chops with Herbs

Ingredients for Grilled Lemongrass Lamb Chops with Herbs

• 1 1/2 teaspoons cumin seeds, toasted and cooled

• 3 fresh lemongrass stalks, root ends trimmed and 1 or 2 tough outer leaves discarded from each

• 2 large shallots, chopped (60g )

• 4 garlic cloves, chopped

• 1 1/2 tablespoons chopped peeled fresh ginger

• 1 1/2 tablespoons sugar

• 1 teaspoon salt

• 1/2 teaspoons turmeric

• 1/4 teaspoons cayenne

• 45ml water

• 60ml plus 45ml vegetable oil

• 6 (1 1/4-inch-thick) loin lamb chops (2 to 1.1kg total), end flaps secured with wooden picks

• 1/4 teaspoons finely grated fresh lime zest

• 1 tablespoon fresh lime juice

• 1/2 cup small fresh basil leaves

• 1/4 cup small fresh mint leaves

• 1/4 cup fresh coriander leaves

How to make Grilled Lemongrass Lamb Chops with Herbs

Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.

Thinly slice bottom 6 inches of lemongrass, discarding remainder. Purée lemongrass, shallots, garlic, ginger, cumin, sugar, salt, turmeric, cayenne, and water in a food processor, scraping down side occasionally, until as smooth as possible, about 2 minutes. (Paste will not be completely smooth.)

Heat 45ml oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add lemongrass paste, then reduce heat to moderately low and cook, stirring constantly, until paste begins to stick to bottom of skillet and is very thick, 8 to 12 minutes. Transfer paste to a bowl and cool to room temperature, about 10 minutes.

Pat lamb chops dry and rub lemongrass paste all over them, then arrange in 1 layer in a 13- by 9-inch dish. Marinate, covered and chilled, at least 12 and up to 24 hours.

Prepare grill for cooking over direct heat with medium-hot charcoal.

Grill lamb on a lightly oiled grill rack, covered only if using a gas grill, loosening lamb from grill with a metal spatula, turning over occasionally, and moving around on grill when flare-ups occur, 9 to 11 minutes total for medium-rare. (Some of lemongrass paste will fall off.) Transfer chops to a platter and let stand, loosely covered with foil, 10 minutes. Discard wooden picks.

Whisk together lime zest and juice, remaining 60ml oil, and salt and pepper to taste. Spoon over chops and sprinkle with herbs.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.