Grilled Vietnamese Lemongrass Lamb Chops

Two perfectly cooked lamb chops on a plate with green asparagus and a salad.

Grilled Vietnamese lemongrass lamb chops marinated with garlic, ginger, fish sauce, and chiles for a bold sweet, salty, spicy flavor.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Additional Time 3

Total Time 3 25

Course Lamb

Cuisine Vietnamese

Servings servings

Calories 428 kcal

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

I find it easiest to rough chop my garlic, ginger, chilies, and lemongrass, then using a small mini chopper to finely chop them.

*For additional heat, leave all or part of the seeds in the chilies.

Indirect cooking on either a gas or charcoal grill requires a 2 zone cooking area, one hot, one not. As you cook the chops, if they are getting burnt, move them from the flame side to the non-flame side and allow them to cook via ambient heat until you reach your preferred degree of doneness. I like my lamb between 140º and 150ºF (63º and 66ºC)

Nutrition

Serving: 1gCalories: 428kcalCarbohydrates: 24gProtein: 33gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 11gTrans Fat: 2gCholesterol: 98mgSodium: 1502mgSugar: 13g

Keyword BBQ, marinated, spiicy

Tried this recipe?Let us know how it was!