Chef Charles Phan of The Slanted Doors came up with this delicious recipe for Lemongrass Grilled Lamb Chops using flavorings favored in Vietnamese cooking. This recipe includes fish sauce, ginger, garlic, and lemongrass, along with the heat of some Thai chilies all rounded out with the sweetness of sugar. The Slanted Door is still considered one of the great restaurants in the city by the Bay
How to Make Lemongrass Lamb Chops (and why)
Back in 1995, when Brian was Director of Marketing for the San Francisco Visitor’s and Convention Bureau and Willie Brown was Mayor, a young chef named Charles Phan opened a small restaurant in the Mission District called The Slanted Door. Back in 1995, when Brian was Director of Marketing for the San Francisco Visitor’s and Convention Bureau and Willie Brown was Mayor, a young chef named Charles Phan opened a small restaurant in the Mission District called The Slanted Door.
One of the dishes that stuck with me from that time was Chef Phan’s lemongrass lamb chops, a bold Vietnamese-inspired recipe packed with garlic, fish sauce, chiles, and bright lemongrass flavor.
Brian’s idea for marketing the city was simple: help shift San Francisco’s image from cable cars and the Golden Gate Bridge to something even better—come here and eat. The city was already filled with extraordinary culinary talent, and the goal was to showcase it.
For me, that meant something even more special. I had the opportunity to meet incredible chefs and occasionally step into their kitchens to talk about food, cooking, and culture.
One of the dishes I learned from Chef Phan was these Lemongrass Lamb Chops.
They’re unlike most grilled lamb recipes—bold, bright, and balanced with flavors that are sweet, sour, salty, and spicy, all caramelized over a hot grill.
This lamb chop recipe is one of the great dishes I learned from Chef Phan, along with Wok-Smoked Mussels and the inspiration behind my Spicy Crab Noodles.
Once you taste them, you’ll understand why this dish has stayed with me all these years. These lamb chops are not like any others I’ve tasted.
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MORE DETAILED INSTRUCTIONS FOR GARLIC HERB-STUFFED ROTISSERIE LEG OF LAMB FOLLOW THE RECIPE CARD.
Grilled Vietnamese Lemongrass Lamb Chops
Ingredients
- ¼ cup fish sauce
- ¼ cup sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 3 - 5 Thai chilies seeded* and finely minced (OR Serrano chili)
- 2 stalks lemongrass finely minced, tender inner leaves only
- 8 lean lamb chops
Instructions
- Combine the fish sauce and sugar in a bowl; stir until the sugar dissolves. Add the garlic, ginger, and chilies.
- Cut off about ½ inch from the bottom of the lemongrass stalks, and peel back 2 or 3 of the tough outer layer. Mince the remaining part of the stalks very fine. Stir into the fish sauce mixture.
- Put the lamb chops into a zip-top bag and add the marinade. Push all the air out of the bag, and close. Marinate in the refrigerator for 2 - 3 hours.
- Set your gas or charcoal grill up for indirect cooking. Heat your gas or charcoal grill to high. Remove the lamb chops from the marinade, leaving any little bits of marinade on the chop. Discard the remaining marinade Grill the chops lamb to your desired degree of doneness - about 4 minutes per side over medium-high heat: moving them on and off heat as necessary to prevent burning. Cook to 135–145°F (57–63°C) or your desired degree of doneness.
Notes
Nutrition
INGREDIENTS, VARIATIONS, AND SUBSTITUTIONS
Lamb Chops
Use a rack of lamb cut into even chops or individual lamb rib chops. If lamb isn’t your preference, this marinade works well with steak or bone-in, skinless chicken thighs. Cooking time will be similar for steak. Chicken thighs will need additional cooking time until fully cooked and the juices run clear.
Fish Sauce
Fish sauce provides the essential salty, savory backbone of the marinade. While there are many brands available, there really isn’t a true substitute for its distinctive flavor. Look for it in most supermarkets, Asian markets, or online. I prefer Red Boat.
Fresh Garlic and Fresh Ginger
Fresh is key here. Both ingredients bring brightness and aromatic depth that powdered versions simply can’t replicate.
Lemongrass
Fresh lemongrass adds bright citrus notes with hints of ginger and delicate floral undertones. Because it is quite fibrous, use only the tender inner portion of the stalk, finely minced. If fresh lemongrass is hard to find, it’s often available online. I order mine fresh and keep it in the freezer, where it holds up beautifully for future recipes.
Thai Chiles
Thai chiles add both heat and color. Their heat level can range from moderately spicy to quite hot. If they’re difficult to find, Serrano chiles make a good substitute. Leave the seeds in for more heat, or remove them for a milder dish.
Sugar
Granulated sugar helps balance the heat and encourages a lightly caramelized glaze as the chops cook. If preferred, Steviacan be used instead. I don’t recommend brown sugar, maple syrup, or honey here as their flavors can overpower the marinade.
Grill or Broiler
For the best flavor, cook these chops over a gas or charcoal grill. If grilling isn’t an option, they can be prepared under a broiler. Because the marinade contains sugar, line the pan well to prevent burning and make cleanup easier.
How to Grill Perfect Lamb Chops
Follow these simple step-by-step instructions to grill perfectly juicy lamb chops every time.
Prepare the lamb
If using a rack of lamb, cut it into individual chops before marinating. Mine were about 1½ inches thick. If using lamb sirloin chops, they are usually already portioned and ready to go.
Make the marinade
Rough chop the garlic, ginger, chiles, and lemongrass, then add them to a small food processor. I like using my mini Ninja, which makes quick work of it. Since I couldn’t find red Thai chiles, I used Serrano peppers and left the seeds in for extra heat.
Pulse the aromatics
Pulse using short on/off bursts until the mixture is finely chopped, stopping to scrape down the sides as needed.
Marinate the chops
Place the lamb chops in a zip-top bag, add the marinade, and press out as much air as possible before sealing. Refrigerate for 2–3 hours to allow the flavors to penetrate the meat.
Prepare for grilling
Remove the chops from the bag, leaving the small bits of marinade clinging to the meat for added flavor. Discard any remaining marinade.
Grill the chops
Set up the grill for indirect cooking. Start the chops over the hot side of the grill, cooking until nicely browned with light char marks.
Finish cooking
If the chops need additional time, move them to the cool side of the grill, close the lid, and let them finish cooking gently with the residual heat. For medium-rare lamb, cook to about 145°F (63°C).
Top Tips for Perfect Grilled Lamb Chops
- don’t over-marinate lamb
- bring meat close to room temperature before cooking
- let chops rest before serving
- use two-zone grilling
What you need to know about Fish Sauce
Fish Sauce
Fish sauce is made from salted anchovies or other small fish that have been fermented for up to two years. A staple in Southeast Asian cooking, it brings a deep savory, earthy, umami flavor to dishes such as pad thai, pho, green papaya salad, and stir-fries.
There are many brands available, and most supermarkets now carry at least one. After trying several, I tend to reach for Red Boat, though any good-quality fish sauce will work.
Fish sauce has a strong aroma straight from the bottle, which is perfectly normal. Once added to a dish, however, it transforms into a rich savory flavor that adds depth rather than tasting fishy.
Because fish sauce is fermented, it keeps very well and will last a year or more in the refrigerator.
FAQ's
Rib chops from a rack of lamb are ideal because they are tender, cook quickly, and absorb marinades well. Lamb sirloin chops also work nicely and are usually a bit more affordable.
For the best flavor, marinate the lamb chops for 2 to 3 hours. Because the marinade contains fish sauce, garlic, ginger, and lemongrass, longer marinating can make the flavor too strong and slightly cure the meat.
For juicy lamb chops, cook to medium-rare, about 145°F (63°C). Lamb is best when slightly pink in the center, as overcooking can make it tougher and less flavorful.
Fresh lemongrass gives the most authentic flavor, but if it’s unavailable you can substitute lemon zest with a small amount of fresh ginger. The flavor won’t be identical but will still add a bright citrus note.
Fish sauce provides the deep umami and savory balance that makes the marinade work so well. While there isn’t a perfect substitute, a combination of soy sauce and a small splash of Worcestershire sauce can work in a pinch.
Yes. While it’s especially delicious with lamb, this lemongrass marinade works beautifully with several other proteins.
Steak is a great substitute and cooks in about the same time as lamb chops.
Bone-in, skinless chicken thighs are another excellent option, though they will need a longer cooking time to ensure they are fully cooked.
The marinade also works well with pork chops or pork tenderloin, where the bright lemongrass, garlic, and ginger complement the natural sweetness of the pork.
No matter which protein you choose, grilling over high heat first to develop a bit of char, then finishing over indirect heat, will give you the best results.
Wine Recommendations
For Lemongrass Lamb Chops, the wine pairing shifts slightly because the marinade brings aromatic herbs, citrus notes, garlic, ginger, and spice. That means we want a red with good acidity and moderate tannin so it doesn’t fight the bright flavors.
Wine Pairing
Pinot Noir
A good Pinot Noir is an excellent match for lamb chops, especially with the bright lemongrass marinade. Its bright acidity, soft tannins, and red fruit complement the richness of the lamb without overpowering the citrus and herbal flavors. A Russian River Valley Pinot would be particularly nice here.
Syrah / Shiraz
If you want something a bit bolder, try a Syrah. The wine’s peppery spice, dark fruit, and savory notes echo the garlic, ginger, and chiles in the marinade while standing up to the grilled lamb.
Cru Beaujolais (Gamay)
A lighter but wonderful pairing. Gamay brings fresh red fruit, lively acidity, and low tannin, which works beautifully with grilled meats and aromatic marinades.
If you prefer white
A dry Riesling can work surprisingly well. The wine’s bright acidity and subtle sweetness help balance the heat from the chiles and the saltiness of the fish sauce.
Match the strongest flavor driver, not the meat
With classic Western dishes we usually pair wine with the protein.
With Southeast Asian dishes, the better pairing comes from the sauce or marinade.
These lamb chops include several strong flavor drivers:
- lemongrass → citrus and herbal brightness
- ginger and garlic → aromatic spice
- chiles → heat
- fish sauce → savory umami
Because of that combination, wines that work best usually have:
• bright acidity
• moderate alcohol (too much alcohol exaggerates heat)
• moderate tannin
What to Serve with Vietnamese Grilled Lemongrass Lamb Chops?
These Lemongrass Lamb Chops bring together bold Southeast Asian flavors with the simple pleasure of cooking over an open flame. The bright citrus notes of lemongrass, along with garlic, ginger, and chiles, create a marinade that beautifully complements the richness of the lamb.
I served the chops with a strawberry and baby lettuce salad and grilled fresh asparagus, which made a fresh and colorful plate that balanced the bold flavors of the lamb perfectly. Add a glass of Pinot Noir, and you have a meal that feels both vibrant and effortlessly special. It also pairs well with a simple steamed Jasmine rice and a simple Cucumber Salad. You might also enjoy my recipe for Asian Slaw with Sriracha Dressing.
Brian says
The best
Enjoyed the flavors and the grill