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Grilled Lemongrass Lamb Chops

Succulent, Grilled Lemongrass Lamb Chops served with homemade lemongrass aioli.

Grilled Lemongrass Lamb Chops


8 Rib Lamb Chops, trimmed off excess fat

3 Cloves Garlic, skin-on
2 Lemongrass Stalks, cut into smaller pieces, bruised
1 Green/Serrano Chili, seeded and chopped
½ tsp Ground Coriander
½ tsp Cumin Powder
1 tsp Chili Flakes
½ tsp Sea Salt
½ of a Large Lime
2 to 3 Tbsp of Peanut Oil

Lime wedges
Lemongrass Aioli


In a pestle mortar or a food processor, coarsely pound or process together the lemongrass, garlic and green chili. Add in the chili flakes, ground coriander, ground cumin, sea salt, lime juice with the skin, and the peanut oil, and mix well.

Rub the marinade into the lamb chops and refrigerate for at least 6 hours or overnight.

Remove the lamb chops from the refrigerator 30 minutes before grilling.

Prepare the grill for direct cooking over high heat. Grill the lamb chops to your desired doneness. Remove the chops from the grill and let rest for about 2 to 3 minutes. Serve warm with lime wedges and lemongrass aioli.


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