Grilled Lamb Chops with Crying Tiger Sauce
Servings: 4 people
Calories: 525kcal
These Grilled Lamb Chops with Thai-inspired Crying Tiger Sauce are smoky, tangy and delicious! The best way to spice up your summer BBQ!
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Equipment
- Grill or Grill Pan
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 green onions finely sliced
- 1 Tablespoon cilantro finely chopped
- 4 Thai red chili peppers or jalapeno, fresno chile, serrano pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon toasted rice powder *** see below
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
Instructions
Marinade
- Combine the olive oil, fish sauce, lime juice, soy sauce, brown sugar, garlic, salt and pepper in a small bowl.
- Pour the mixture over the lamb chops and let marinate at least 30 minutes, or up to overnight.
Crying Tiger Sauce
- Add all ingredients to a small bowl and stir to combine. Set aside.
Rice Powder
- Put rice in a small frying pan over medium-high heat. Cook, stirring frequently, until the grains are toasted and golden, about 10 minutes. Let cool for a few minutes and then grind into a coarse powder in a spice grinder or with a mortar and pestle.
Grill the Lamb Chops
- 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.
- Note: USDA recommends cooking lamb to an internal temperature of 145F with a 3 minute rest.
Salad
- 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.
Serving
- Serve the salad alongside the lamb chops, with the remaining crying tiger sauce and toasted rice powder on the side. Enjoy!
Video
Nutrition
Calories: 525kcal | Carbohydrates: 13g | Protein: 62g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 186mg | Sodium: 3096mg | Potassium: 1041mg | Fiber: 1g | Sugar: 9g | Vitamin A: 329IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 6mg