Grilled Lemongrass Lamb Chops
Combine marinade ingredients in a large bowl. Add lamb chops; toss to coat evenly. Cover and refrigerate for up to 2 hours.
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Cooking tools:
- Grill
- Pastry brush
- Mixing bowl
- Saucepan
- Stove
- Refrigerator
- Plate
Ingredients
- 1 tablespoon lemongrass (chopped )
- 1 teaspoon fresh galangal (finely grated)
- 4 tablespoons tamarind juice
- 2 tablespoons fish sauce
- 1 teaspoon Sriracha chili sauce
- 1 teaspoon sesame oil
- 2 tablespoons palm sugar
- 1/2 teaspoon Chinese five-spice powder
- Salt
- pepper
- 8 lamb chops (separated and "lollipoped")
- 1 tablespoon cooking oil
- Lime wedges
- Tomato wedges
- mint leaves
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