Lamb Chops with Lemongrass and Ginger


This delicious recipe is courtesy of Neil Perry.


  • 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


  1. 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.

  2. Place lamb chops in a shallow dish and pour over marinade; turn lamb to coat. Let stand 1 hour.

  3. 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.

  4. 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.

    Lamb Chops
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