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Grilled Lemongrass Lamb Chops

5.0

(16)

Grilled Lemongrass Lamb Chops recipe
Photo by Emma Fishman, Food Styling by Pearl Jones, Prop Styling by Sophie Strangio

These intensely aromatic grilled lamb chops from The Slanted Door in San Francisco are packed with the flavors of lemongrass, shallots, and Thai chiles. Lamb chops have plenty of fat, which can make them prone to flare-ups on the grill. Turn them often and move them around so they brown without taking on an acrid charred flavor.

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What you’ll need

Recipe information

  • Yield

    4 Servings

Ingredients

4

shallots, coarsely chopped

4

lemongrass stalks, bottom third only, tough outer layers removed, coarsely chopped

4

Thai chiles, coarsely chopped

½

cup plus ½ tsp. sugar

2

Tbsp. plus ¼ tsp. fish sauce

4

Tbsp. grapeseed or vegetable oil, divided, plus more for grate

12

1"–1¼"-thick lamb rib chops (about 2¼ lb. total), frenched

Kosher salt

1

Tbsp. fresh lime juice

1

small garlic clove, finely grated

½

tsp. finely grated peeled ginger

1

bunch mature arugula, trimmed

½

Asian pear, thinly sliced

Preparation

  1. Step 1

    Blend shallots, lemongrass, chiles, ½ cup sugar, 2 Tbsp. fish sauce, and 2 Tbsp. oil in a blender until smooth. Season lamb chops generously with salt; place in a baking dish. Pour marinade over chops; turn to coat. Cover and chill 2 hours, then let sit at room temperature 30 minutes.

    Step 2

    Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Scrape excess marinade from lamb; grill over direct heat, turning every minute or so and moving to indirect heat as needed, until deeply browned and an instant-read thermometer inserted into thickest part registers 130° for medium-rare, 6–8 minutes. Transfer to a platter and let rest 5 minutes.

    Step 3

    Meanwhile, whisk lime juice, garlic, ginger, remaining ½ tsp. sugar, and ¼ tsp. fish sauce in a medium bowl until sugar is dissolved. Gradually drizzle in remaining 2 Tbsp. oil, whisking until emulsified; season dressing with salt. Add arugula and pear to bowl; toss to coat.

    Step 4

    Serve lamb chops with salad.

Explore Bon AppétitDinnerMainDairy-FreeNut-FreeGrillingVietnameseSoutheast AsianAsianLemongrassLamb ChopLambMeatArugulaLeafy GreensVegetable
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Reviews (16)

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  • can you marinate overnight

    • Margie

    • Union dale, pa

    • 10/15/2021

  • I forgot how much I enjoyed eating at The Slanted Door, this dish in particular, but I saw the recipe and had to make it immediately. This recipe brought it all back. It's perfect in every way. I also tried it using pork shoulder, which I cut into chops and served sliced in small pieces with sticky rice and basil, cilantro, mint, and a sprinkle of Nuoc Cham, all wrapped up in butter lettuce. Divine. Thank you so much to The Slanted Door for sharing this recipe !

    • sem2go

    • Portland, OR

    • 10/4/2021

  • The lamb flavour was great! My wife isn’t a big lamb fan but it won her over. We added rosemary roasted potatoes and they fit in perfectly

    • AdamO

    • Vancouver

    • 9/23/2021

  • Excellent, fresh tasting—will make again.

    • BLiese

    • Modesto CA

    • 9/22/2021

  • This recipe is delicious. I wouldn’t change a thing. They taste just like the ones at Slanted Door.

    • Camille

    • Burlingame, Ca

    • 9/21/2021