Sunday, March 14, 2010

Lemongrass Marinated Lamb Chops

I am home visiting my parents this weekend, a very quick trip.  Once my Mom knew I was coming she found this new recipe to try for dinner last night.  I actually have never made lamb chops at home.  Looking back now, I am not sure why because they are super easy.  The recipe has a very long ingredient list.  The flavor of the dish was great and I think that because the flavor of lamb is so strong that you need a more bold marinade.  Give it a try let me know what you think.

Lemongrass- Marinated Lamb Chops
by Sally Sampson

1 lemongrass stalk, trimmed and chopped
3 cloves of garlic, minced
1 TBS of fresh ginger, minced
3 TBS of fresh basil, chopped
3 TBS of fresh cilantro, chopped
2 TBS of fresh lime juice
2 TBS of olive oil
3 TBS of water
1 1/2 lbs of rib lamb chops
1/4 tsp of salt and fresh black pepper

Combine lemongrass, garlic, ginger, 2 TBS each of basil and cilantro, lime juice, 1 TBS of oil, salt, pepper, and water in a blender.  Blend until as smooth as possible.  Pour the marinade into a resealable bag and add the lamb chops.  Allow the lamb chops to marinade for at least 4 hours.  When ready to cook, heat the remaining TBS of oil in a non stick skillet over medium high heat.  Cook the lamb chops for about 3 minutes on each side so that they are brown.  If they are thick you may need to cook for 2-4 minutes more so that they are medium-rare.  Also, remember that lamb does not taste well when well done.  Remove the lamb chops from the pan and let them rest lightly tented for 5 minutes.  Garnish with a bit of fresh basil and cilantro.  Serve alongside roasted vegetables and a simple salad.  Enjoy!

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