Grilled Lemon Grass Rack of Lamb with Tamarind Sauce
An outofthisworld recipe created by Executive Chef, Charles Phan of the Slanted Door in San Francisco. I recreated this recipe on the Weber grill. FOR MARINADE Lemongrass stalk 4 Grapeseed oil, Canola oil 4 Tablespoon, divided Thai chili 2, finely chopped (more or less to taste) Shallot 4, finely minced Sugar 12 Cup (8 tbs) Fish sauce 2 Tablespoon Rack of lamb 1, cut into chops FOR TAMARIND SAUCE Tamarind pods 12 Pound, seeds removed (a little over) Water 1 Cup (16 tbs) Sugar 12 Cup (8 tbs) Fish sauce 2 Tablespoon Freshly squeezed lime juice 2 Teaspoon OTHER INGREDIENTS FOR LAMB Kosher salt To Taste Black pepper To Taste
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