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Thai Basil & Lemongrass Rack of American Lamb

Marinate Time:
1 hr. - overnight
Prep Time:
15 mins.
Cook Time:
10 mins.


  • 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
For Serving
  • Jaew Sauce (Thai dried chili dipping sauce)
  • Sticky rice


  1. Cut lamb rack into chops and marinate with soy sauce and seasoning sauce for 1 hour to overnight.
  2. Prepare Lamb Sauce by combining the first 11 ingredients in a large bowl, using half of the rice powder.
  3. On a grill pan or BBQ grill, sear the lamb on each side about 3 to 4 minutes on each side for medium-rare.
  4. Add in your herbs and remaining rice powder to Sauce just before serving.
  5. Spoon sauce it over lamb and serve with Jaew Sauce and sticky rice.

Source: LindsayEats LA & The American Lamb Board