Lemongrass-grilled Rack of Lamb

Source: Liz Mitchell, Hailey, Idaho
Rack of Lamb: Recipe Coming Soon

This Lamb Recipe is Perfect with:

For 2 small racks or 8 chops

Ingredients

  • 4 stalks lemongrass, trimmed and minced
  • 4 shallots, peeled
  • 1 teaspoon crushed red chile flakes
  • 1/2 cup sugar
  • 1 teaspoon corn, canola or grapeseed oil
  • 2 teaspoon fish sauce (nam pla)
  • salt and pepper

Directions

Combine lemongrass with shallots, chiles, sugar and oil in food processor or in a mortar and pestle. Add fish sauce. Sprinkle lamb with salt and pepper, then marinate in the lemongrass mixture for 2-3 hours, wrappes and refrigerated.

Grill lamb, starting on hot part of grill, until crusty, turning as necessary. Move to a cooler part of the grill if lamb threatens to char. Cook until thermometer measures between 125 and 130 degrees.