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Pan-Fry

Lemongrass-Marinated Lamb Chops
Ingredients
1 lemongrass stock, trimmed and chopped
3 cloves garlic
1 Tbsp. chopped fresh ginger
3 Tbsp. chopped fresh basil, divided
3 Tbsp. chopped fresh cilantro, divided
2 Tbsp. fresh lime juice
2 Tbsp. olive oil, divided
3 Tbsp. water
1 1/2 lb to 1 3/4 lb loin or rib lamb chops
1/4 tsp. kosher salt or to taste
1/2 tsp. freshly ground black pepper
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Lemongrass-Marinated Lamb Chops

Lemongrass-Marinated Lamb Chops

Lemongrass-Marinated Lamb Chops
  • Servings:Makes 4
  • Prep Time:20 minutes
  • Cook Time:240 minutes
directions
1. Place lemongrass, garlic, ginger, 2 Tbsp. each of the basil and cilantro, lime juice, 1 Tbsp. of the oil, and water in a blender and blend until as smooth as possible.
2. Pour this marinade into a bowl or resealable plastic bag large enough to hold the lamb. Add the chops, seal or cover, and refrigerate at least 4 hours, up to overnight.
3. When ready to cook the meat, heat a large nonstick skillet over high heat, and when it's hot add the remaining 1 Tbsp. oil. Remove chops from marinade, sprinkle with salt and pepper, then add chops to the skillet, waiting about 30 seconds between each new batch. Cook until well browned, about 3 minutes per side. Lower heat to medium and cook until rare, about 2 more minutes per side, depending on the thickness. Remove from pan to a serving platter. Let rest, tented with foil, for 2 minutes. Then serve, garnished with remaining 1 Tbsp. of the basil and cilantro.
Source: Hannaford fresh Magazine, March - April 2010
 
 
 
 
 
 
 
 
 
 
 
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