Name: Grilled Lemongrass Lamb Chops with Herbs
Cook time: 45 min
Total time: 13 hr
Yield: Makes 6 servings
Ingredients: 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

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Grilled Lemongrass Lamb Chops with HerbsRomulo Yanes

Aromatic without being spicy, this dish has a touch of the exotic but will please traditionalists, too. The spice paste hits on sweet, hot, salty, and sour, and the lamb is wonderfully tender.

Cooks' note:

If you aren't able to grill outdoors, preheat an oiled shallow heavy baking pan 5 minutes in lower third of a 450°F oven. Add chops and roast until undersides are golden, about 15 minutes, then turn over and roast 5 to 6 minutes more for medium-rare.

Recipe notes

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