Grilled Lemongrass Lamb Chops With Herbs
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 tsps
Cumin Seed (toasted and cooled)2 large
Shallot (chopped 1/2 cup)1.5 tbsps
Ginger (chopped peeled fresh)1.5 tbsps
Sugar1 tsp
Salt1 tsp
Turmeric1 tsp
Cayenne3 tbsps
Water1 tbsp
Lime Juice (fresh)1 cup
Cilantro Leaves (fresh)Directions:
1
Discard wooden picks
2
Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle
3
Thinly slice bottom 6 inches of lemongrass, discarding remainder
4
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
5
(Paste will not be completely smooth
6
) Heat 3 tablespoons oil in a 10-inch heavy skillet over moderate heat until hot but not smoking
7
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
8
Transfer paste to a bowl and cool to room temperature, about 10 minutes
9
Pat lamb chops dry and rub lemongrass paste all over them, then arrange in 1 layer in a 13- by 9-inch dish
10
Marinate, covered and chilled, at least 12 and up to 24 hours
11
Prepare grill for cooking over direct heat with medium-hot charcoal
12
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
13
(Some of lemongrass paste will fall off
14
) Transfer chops to a platter and let stand, loosely covered with foil, 10 minutes
15
Whisk together lime zest and juice, remaining 1/4 cup oil, and salt and pepper to taste
16
Spoon over chops and sprinkle with herbs
17
Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle
18
Thinly slice bottom 6 inches of lemongrass, discarding remainder
19
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
20
(Paste will not be completely smooth
21
) Heat 3 tablespoons oil in a 10-inch heavy skillet over moderate heat until hot but not smoking
22
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
23
Transfer paste to a bowl and cool to room temperature, about 10 minutes
24
Pat lamb chops dry and rub lemongrass paste all over them, then arrange in 1 layer in a 13- by 9-inch dish
25
Marinate, covered and chilled, at least 12 and up to 24 hours
26
Prepare grill for cooking over direct heat with medium-hot charcoal
27
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
28
(Some of lemongrass paste will fall off
29
) Transfer chops to a platter and let stand, loosely covered with foil, 10 minutes
30
Discard wooden picks
31
Whisk together lime zest and juice, remaining 1/4 cup oil, and salt and pepper to taste
32
Spoon over chops and sprinkle with herbs