Lemongrass-grilled Rack of Lamb

Liz Mitchell, Hailey, Idaho

For 2 small racks or 8 chops

Ingredients for Lemongrass-grilled Rack of Lamb

• 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 for Lemongrass-grilled Rack of Lamb
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.

This Rack of Lamb Recipe is Perfect with Our:

All-Natural and Organic Rack of Lamb
All-Natural and Organic Lamb Short Ribs