Thai Basil & Lemongrass Rack of American Lamb
Rack of American lamb is infused with Thai basil and lemongrass for aromatic, vibrant flavor. This dish offers a fresh, global twist on a classic cut.
| Serving Size | 6 - 8 |
|---|---|
| Prep Time | 15 mins. |
| Marinate Time | 1 hr. - Overnight |
| Cook Time | 10 mins. |
Ingredients
- 2 American lamb racks, 8 chops per rack
- 1/4 cup soy sauce
- 1/4 cup Thai seasoning sauce
- 1/2 cup thinly sliced lemongrass
- 1/4 cup rice powder, divided (optional)
- 1/8 cup soy sauce
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- Juice of 2 limes
- 1 teaspoon pepper
- 1 teaspoon chili flakes
- 1/4 cup water
- 3-4 shallots, thinly sliced
- 2 Thai chilis, thinly sliced
- Large bundle cilantro, stems removed
- Large bundle Thai basil, stems removed
- Large bundle mint, stems removed
- Jaew Sauce (Thai dried chili dipping sauce)
- Sticky rice
Preparation
- Cut lamb rack into chops and marinate with soy sauce and seasoning sauce for 1 hour to overnight.
- Prepare Lamb Sauce by combining the first 11 ingredients in a large bowl, using half of the rice powder.
- On a grill pan or BBQ grill, sear the lamb on each side about 3 to 4 minutes on each side for medium-rare.
- Add in your herbs and remaining rice powder to Sauce just before serving.
- Spoon sauce
itover lamb and serve with Jaew Sauce and sticky rice.
Thai Basil & Lemongrass Rack of American Lamb
Rack of American lamb is infused with Thai basil and lemongrass for aromatic, vibrant flavor. This dish offers a fresh, global twist on a classic cut.
6 - 8
Prep: 15 mins.
Marinate: 1 hr. - Overnight
Cook: 10 mins.
Preparation
- Cut lamb rack into chops and marinate with soy sauce and seasoning sauce for 1 hour to overnight.
- Prepare Lamb Sauce by combining the first 11 ingredients in a large bowl, using half of the rice powder.
- On a grill pan or BBQ grill, sear the lamb on each side about 3 to 4 minutes on each side for medium-rare.
- Add in your herbs and remaining rice powder to Sauce just before serving.
- Spoon sauce
itover lamb and serve with Jaew Sauce and sticky rice.
Ingredients
- 2 American lamb racks, 8 chops per rack
- 1/4 cup soy sauce
- 1/4 cup Thai seasoning sauce
- 1/2 cup thinly sliced lemongrass
- 1/4 cup rice powder, divided (optional)
- 1/8 cup soy sauce
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- Juice of 2 limes
- 1 teaspoon pepper
- 1 teaspoon chili flakes
- 1/4 cup water
- 3-4 shallots, thinly sliced
- 2 Thai chilis, thinly sliced
- Large bundle cilantro, stems removed
- Large bundle Thai basil, stems removed
- Large bundle mint, stems removed
- Jaew Sauce (Thai dried chili dipping sauce)
- Sticky rice
