Lamb With Lemon Grass And Ginger Recipes

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LAMB CHOPS WITH LEMONGRASS AND GINGER



Lamb Chops with Lemongrass and Ginger image

This delicious recipe is courtesy of Neil Perry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 10

2 cloves garlic, chopped
2 stalks lemongrass, peeled and thinly sliced crosswise
1 piece fresh ginger (1/2 inch), peeled and chopped
1 teaspoon sea salt
3 tablespoons chopped cilantro leaves
3 tablespoons chopped fresh mint
1/4 cup extra-virgin olive oil
12 lamb rib chops, about 1/2 inch thick
Freshly ground pepper
4 lemon wedges

Steps:

  • Prepare marinade: Place the garlic, lemongrass, ginger, and salt in a mortar. Using a pestle, grind to a rough paste. Add cilantro and mint, and grind 1 minute more. Stir in oil.
  • Place lamb chops in a shallow dish and pour over marinade; turn lamb to coat. Let stand 1 hour.
  • Preheat a grill pan over high heat. Place lamb on grill and cook, turning once, about 2 minutes per side for medium-rare. Transfer to a plate, cover to keep warm, and let stand in a warm place, about 10 minutes.
  • Divide lamb evenly between 4 plates. Pour any juices that have accumulated on the plate over lamb. Season with pepper and garnish each plate with a lemon wedge.

LAMB WITH LEMON GRASS AND GINGER



Lamb With Lemon Grass and Ginger image

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 15m

Number Of Ingredients 7

1/4 cup minced lemon grass
2 tablespoons minced ginger
1/4 cup soy sauce
1/4 cup orange juice
2 tablespoons minced garlic
black pepper
2 pounds of lamb shoulder

Steps:

  • Combine lemon grass, ginger, soy sauce, orange juice, minced garlic, and pepper. Rub half the mixture over the lamb, and marinate overnight.
  • Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side.
  • Serve with the remaining sauce.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 406 milligrams, Sugar 1 gram

GRILLED LEMONGRASS LAMB CHOPS WITH HERBS



Grilled Lemongrass Lamb Chops with Herbs image

Categories     Herb     Lamb     Marinate     Backyard BBQ     Meat     Lamb Chop     Summer     Grill/Barbecue     Lemongrass     Gourmet

Yield Makes 6 servings

Number Of Ingredients 17

1 1/2 teaspoons cumin seeds, toasted and cooled
3 fresh lemongrass stalks, root ends trimmed and 1 or 2 tough outer leaves discarded from each
2 large shallots, chopped (1/2 cup)
4 garlic cloves, chopped
1 1/2 tablespoons chopped peeled fresh ginger
1 1/2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon cayenne
3 tablespoons water
1/4 cup plus 3 tablespoons vegetable oil
6 (1 1/4-inch-thick) loin lamb chops (2 to 2 1/2 lb total), end flaps secured with wooden picks
1/4 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice
1/2 cup small fresh basil leaves
1/4 cup small fresh mint leaves
1/4 cup fresh cilantro leaves

Steps:

  • Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.
  • Thinly slice bottom 6 inches of lemongrass, discarding remainder. Purée lemongrass, shallots, garlic, ginger, cumin, sugar, salt, turmeric, cayenne, and water in a food processor, scraping down side occasionally, until as smooth as possible, about 2 minutes. (Paste will not be completely smooth.)
  • Heat 3 tablespoons oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add lemongrass paste, then reduce heat to moderately low and cook, stirring constantly, until paste begins to stick to bottom of skillet and is very thick, 8 to 12 minutes. Transfer paste to a bowl and cool to room temperature, about 10 minutes.
  • Pat lamb chops dry and rub lemongrass paste all over them, then arrange in 1 layer in a 13- by 9-inch dish. Marinate, covered and chilled, at least 12 and up to 24 hours.
  • Prepare grill for cooking over direct heat with medium-hot charcoal.
  • Grill lamb on a lightly oiled grill rack, covered only if using a gas grill, loosening lamb from grill with a metal spatula, turning over occasionally, and moving around on grill when flare-ups occur, 9 to 11 minutes total for medium-rare. (Some of lemongrass paste will fall off.) Transfer chops to a platter and let stand, loosely covered with foil, 10 minutes. Discard wooden picks.
  • Whisk together lime zest and juice, remaining 1/4 cup oil, and salt and pepper to taste. Spoon over chops and sprinkle with herbs.

LAMB CHOPS IN LEMONGRASS GINGER COCONUT SAUCE



Lamb Chops in Lemongrass Ginger Coconut Sauce image

A recipe I made inspired by the flavors of India.The sauce is fragrant with coconut and spices,but is sweet and mild,not hot.The portions are small but the sauce is rich so it is very satisfying.I served this over plain jasmine rice with a spicy Indian style salad.Portions are for two people,but the recipe could easily be doubled or tripled.

Provided by strangelittlebeast

Categories     Lamb/Sheep

Time 30m

Yield 4 chops, 2 serving(s)

Number Of Ingredients 13

4 lamb chops
1/2 teaspoon fresh ground black pepper (to taste)
3 tablespoons unrefined coconut oil, divided
1 teaspoon whole cumin seed
1 tablespoon whole coriander seed
4 whole cardamom pods
1/2 small white onion
1 large stalk lemongrass, bottom third only
2 teaspoons fresh ginger, minced
2 garlic cloves
1/2 teaspoon sea salt (to taste)
1/2 cup coconut milk
water, as needed

Steps:

  • Season lamb chops with black pepper on both sides,set aside.
  • Heat a small pan over medium,when hot reduce heat slightly ,and add cumin seeds,stirring often until they are toasted and begin to pop.Remove immediately.Add coriander seeds and repeat removing immediately when they look and smell toasted and pop-these will take a little longer.Add cardamom to the same skillet and toast evenly on all sides-you can relax a little here if they get too brown -you will be discarding most of the pod.
  • Place the cumin and coriander in aspice grinder and grind well.Smash the cardamom pods and remove seeds,discarding the outer pod(if there any small pieces of the pods, don't worry they will get ground, just remove most of the pods)Add the cardamom to the spice grinder and grind well.Set aside the spice mixture.
  • Peel and chop onion.Slice the bottom section of the lemongrass thinly.Peel and mince ginger.Peel and chop garlic cloves.
  • Heat 2 tablespoons coconut oil in the same skillet over medium heat.Add the onions,lemongrass and ginger.Fry,stirring occasionally for about 3 minutes.Add the garlic and continue frying,about 5 minutes,stirring as needed.Add the coconut milk,the spices, and about 1 cup water.
  • Simmer for about 8 minutes on medium low,stirring occasionally.
  • Place sauce in a blender and blend thoroughly ,getting the sauce as smooth as possible.Strain into a bowl,pressing on the solids with the back of a spoon extracting as much liquid as possible.Discard solids.Set sauce aside.
  • In a medium sized pan heat the remaining tablespoon of oil over medium heat;when hot,add the lamb chops and sear on one side,about 1 1/2 minutes,flip to sear the other side.After about a minute moret,pour in the sauce.
  • Stir,reduce heat to medium low ,and cover.Check after minute and give the sauce a stir,you may need to add more water,about 1/2 cup.Flip lamb chops.Recover and continue stirring the sauce occasionally and adding more water as it concentrates,in 1/2 cup increments to keep it from becoming too dry.
  • Cook until lamb is very tender;this may take about 10 minutes from start to finish,but may take less time,depending on the thickness of thechops.Just make sure the sauce doesn't burn or become too dry.

Nutrition Facts : Calories 1054.8, Fat 83.8, SaturatedFat 51.5, Cholesterol 140.6, Sodium 718.6, Carbohydrate 44.5, Fiber 1.8, Sugar 38.9, Protein 32.8

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