Grilled Lemongrass Lamb Chops
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.
Servings: 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
Instructions
- 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.
- 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.
- 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.
- Serve lamb chops with salad.