Chef Neil Perry; Lamb Chops Recipe

Australian chef Neil Perry shares his recipe for Lamp Chops with Lemongrass and Ginger.

Lamb Chops with Lemongrass and Ginger

Prepare marinade: Place the garlic, lemongrass, ginger, and salt in a mortar. Using a pestle, grind to a rough paste. Add cilantro and mint, and grind 1 minute more. Stir in oil.
Place lamb chops in a shallow dish and pour over marinade; turn lamb to coat. Let stand 1 hour.
Preheat a grill pan over high heat. Place lamb on grill and cook, turning once, about 2 minutes per side for medium-rare. Transfer to a plate, cover to keep warm, and let stand in a warm place, about 10 minutes.
Divide lamb evenly between 4 plates. Pour any juices that have accumulated on the plate over lamb. Season with pepper and garnish each plate with a lemon wedge.