COMPLIMENTARY RECIPE: PAULINE'S PAN-FRIED LAMB LOIN CHOPS WITH LEMONGRASS, CHILLI AND GARLIC

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"I shouldn't take credit for this recipe; this one belongs to my partner, Pauline. She loves cooking lamb loin chops this way. If she hadn't introduced it to me, I never would have suspected that lemongrass went so well with lamb. You can marinate the lamb for as little as two hours in the lemongrass, although the flavour is truly enhanced when you marinate it overnight."
- Mark Jensen

SERVES 4, as a Main


INGREDIENTS

4 lemongrass stems

4 garlic cloves

2 – 4 teaspoons minced pickled red chilli, to taste

4 tablespoons fish sauce

1 tablespoon caster (superfine) sugar

1 kg (2 lb 4 oz) lamb loin chops

2 tablespoons vegetable oil


METHOD

Chop and throw away the bottom 1.5 cm (5/8 inch) of the lemongrass, then peel and discard the outer layers. Now finely chops the bottom tender 6 cm (2 ½ inches) the stem and place it in a bowl. Finely chop the garlic and add it to the bowl along with the pickled chilli, fish sauce and sugar.

Mix the ingredients well, then add the chops and marinate overnight.

To cook the chops, place a large frying pan over medium-high heat. Pour in the oil and
swirl the pan to evenly distribute the oil around the pan. Cook the chops for about 3 minutes on each side for medium-rare, or cook to your liking.

Pg 196 Urban Cook

Phuong Nguyen