Jan 28, 2008
Grilled lemongrass lamb cutlets
I once ate a spectacular grilled lamb at a local Thai restauraunt one night and I wanted to do something similar from home. Call me stingy if you want, but when I saw a small rack of lamb on special at the supermarket one day I decided to give it ago.
This dish features lemongrass, a popular flavour in Vietnamese cuisine. The original recipe called for a tamarind sauce, but I gave it a miss as I was too lazy and it tastes great on its own or with any other sauce really.
Preparation time: 10 minutes plus 2-3 hours marination
Cooking time: 10-15 minutes
Serves 4
Ingredients
- 4 stalks lemongrass, trimmed and minced
- 4 shallots, peeled
- 2 small hot chillies
- 1/2 cup sugar
- 1 tablespoon oil (vegetable, peanut)
- 2 tablespoons fish sauce
- 2 small racks of lamb, about 500grams each, cut into riblets
- Salt and pepper
Method
- Combine lemon grass with shallots, chillies, sugar and oil in a mortar and pestle or a food processor. Being poor I don’t have either of these so I minced it finely with a knife. Add fish sauce. Sprinkle lamb with salt and pepper and marinate it in this mixture for 2 to 3 hours, wrapped and refrigerated.
- Grill under high heat for 10 to 15 minutes, turning as necessary to avoid it turning into a giant blob of char. Serve it smokin hot with rice and your favourite dip baby!
Tags: grill, lamb, lemongrass
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4 Comments, Comment or Ping
Hien
oooooooh looks….AWESOME!! mwahahaha
Jan 28th, 2008
Dao
I’m so glad you blog again. Awesome recipe mate! I’ll give it a try, not a fan of lamb though
You think pork would work?
Jan 29th, 2008
tuna
I’m sure pork would work nicely too.
Jan 29th, 2008
Kitten
Noice work on the websoite. Noice.
Jan 30th, 2008
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