Chef Charles Phan of The Slanted Doors came up with this delicious recipe for Grilled Lemongrass 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.
3 - 5Thai chiliesseeded* and finely minced (OR Serrano chili)
8lean lamb chops
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. Refrigerate 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 to your desired degree of doneness, about 4 minutes per side for medium-rare, moving them on and off heat as necessary to prevent burning.
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)