City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Lemongrass Lamb Chops
Mar/Apr 2009
This paste also makes a delicious rub for pork tenderloin or raw shrimp.

1 stalk lemongrass, trimmed and white bulb chopped
2 garlic cloves, crushed
1-inch chunk fresh ginger, peeled and chopped
1 T. olive oil
1/2 t. coarse salt
Pinch of dried red pepper flakes
6 - 8 lamb chops

Blend the lemongrass, garlic, ginger, olive oil, salt and red pepper flakes in the bowl of a food processor or with a mortar and pestle until you have a rough paste. Rub paste on both sides of the lamb chops; cover and refrigerate for at least an hour, or overnight.

When ready to cook, preheat your grill or heat a drizzle of oil in a heavy skillet set over medium-high heat. Wipe off the spice paste (don’t worry about getting every bit off) and grill the chops for 4 minutes, then turn and grill for another 2 to 3 minutes, or until done to your liking (6 to 7 minutes total for medium-rare). Let rest a few minutes before serving. Serves 4 to 6.