Recipes Ingredients Meat & Poultry Lamb Recipes Lamb Chops with Lemongrass and Ginger 2.6 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 26, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This delicious recipe is courtesy of Neil Perry. Ingredients 2 cloves garlic, chopped 2 stalks lemongrass, peeled and thinly sliced crosswise 1 piece fresh ginger (½ inch), peeled and chopped 1 teaspoon sea salt 3 tablespoons chopped cilantro leaves 3 tablespoons chopped fresh mint ¼ cup extra-virgin olive oil 12 lamb rib chops, about ½ inch thick Freshly ground pepper 4 lemon wedges Directions 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. Rate it Print