Prep Time
45 MIN
Cook Time
15 MIN
Total Time
1 HR
Servings
4
Ingredients
Lamb
- 10 American lamb loin chops (1-inch thick, or lamb rib chops)
Marinade
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons fish sauce (nam pla)
- 2 Tablespoons lime juice
- 1 Tablespoon soy sauce
- 1 Tablespoon brown sugar
- 3 cloves garlic, grated or minced
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
Crying Tiger Sauce
- 3 Tablespoons lime juice
- 3 Tablespoons fish sauce
- 1/4 cup water
- 1 Tablespoon brown sugar
- 1 clove garlic, grated or minced
- 2 Tablespoons minced lemongrass (remove the tough outer leaves and slice the tender white core)
- 1 Tablespoon finely sliced green onions
- 1 Tablespoon finely chopped cilantro stems and/or leaves
- 4 Thai red chili peppers (or jalapeno, fresno chile, serrano pepper)
- 1 teaspoon red pepper flakes
- 1 teaspoon toasted rice powder
- 2 Tablespoons uncooked jasmine rice (or long or short grain white rice)
Salad
- 1 English cucumber, seeded and small diced
- 1 Tablespoon shallot, minced
- 2 Tablespoons cilantro leaves and stems, roughly chopped
- 1 Tablespoon fresh mint leaves, loosely packed, roughly chopped
- 3 Tablespoons crying tiger sauce
- 1 Tablespoon extra virgin olive oil
- Salt, to taste
Directions
1. Combine the olive oil, fish sauce, lime juice, soy sauce, brown sugar, garlic, salt and pepper in a small bowl.
2. Pour the mixture over the American lamb chops and let marinate at least 30 minutes, or up to overnight.
3. Add all ingredients to a small bowl and stir to combine. Set aside.
4. Heat grill to 500-degrees and grill chops for 4-6 minutes per side, until the internal temperature reads 135-degrees, for medium-rare. Let rest 5 minutes before serving.
5. Add the cucumber, shallots, cilantro and mint to a large bowl. Add 3 TBSP crying tiger sauce and 1 TBSP olive oil. Toss gently to combine.
6. Serve the salad alongside the lamb chops, with the remaining crying tiger sauce and toasted rice powder on the side. Enjoy!
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
