COMPLIMENTARY RECIPE: Pauline's Pan-Fried Lamb Loin Chops with Lemongrass, Chilli & Garlic

"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." – Chef 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 sugar
1 kg 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) or so 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.

Recipe from Mark's Book - The Urban Cook: Cooking & Eating for a Sustainable Future. Click here to purchase the book now.

Phuong Nguyen