Chef Kim Thai · Coast Plaza Hotel and Suites
MOST HOTELS in Vancouver now offer at least a few Asian dishes or infuse their recipes with Asian flavours. The menu at the Coast Hotel is no different; however, this Vietnamese recipe comes from Chef Thai’s own family collection.
When finely chopped to deliver its potent flavour to the fullest, and with the help of fish sauce and sweet mushroom sauce, lemon grass neutralizes the gamey taste of lamb chops. This delicious marinade also complements other meat chops, such as pork chops and chicken thighs. This recipe calls for searing, then baking, the chops, but feel free to pan-fry or barbecue them, if you prefer. Serve the chops with steamed rice.
Lemon Grass Marinade
3 stalks fresh lemon grass
1 red hot chili pepper, chopped
½ tsp chopped garlic
1 tsp freshly cracked black pepper
½ tsp salt
3 tsp palm sugar
3 Tbsp fish sauce
1 tsp fresh lemon juice
1 Tbsp sweet mushroom soy sauce (or dark soy sauce)
LEMON GRASS MARINADE Using a sharp knife, cut each lemon grass stalk 3 to 4 inches from the bottom, where the light and green portions meet. Peel and discard the top layer of the light part of each stalks, revealing the tender, white inner hearts. Slice these and mince them finely. (Reserve the remaining green leaves to use in other dishes.) In a medium bowl, combine lemon grass, chili peppers, garlic, black pepper, salt, sugar, fish sauce, lemon juice and soy sauce and stir until well mixed.
Marinated Lamb Chops
4 large lamb chops, each 8 oz (or 8 small chops, each 4 oz)
2 cloves garlic, crushed
2 Tbsp brown sugar
2 Tbsp fresh lemon juice
2 Tbsp white wine vinegar
1 Thai bird’s eye chili pepper, chopped
1 Tbsp canola oil
½ cucumber, diced
1 small tomato, diced
2 Tbsp chopped fresh cilantro
MARINATED LAMB CHOPS Place lemon grass marinade in a large shallow pan. Add lamb chops individually, spooning marinade all over the meat to ensure each chop is well coated. Cover with plastic wrap and refrigerate for 3 hours or up to 24 hours.
To make nuoc mam dipping sauce, in a saucepan combine 1 cup water, garlic and brown sugar and bring to a boil on medium-high heat. Reduce the heat to medium-low, stirring constantly for 1 minute until sugar melts, then turn off the heat. Add lemon juice, vinegar and chili peppers, stir well and transfer to a sauce bowl. (Will keep refrigerated in an airtight container for 3 to 4 weeks.)
About 30 minutes before cooking, remove lamb chops from the refrigerator. Preheat the oven to 400°F. In an ovenproof pan, heat canola oil on high. Add lamb chops, reserving the marinade, and brown on one side for 2 minutes. Turn lamb over and brown for another 2 minutes, then transfer to the oven and bake for 5 to 10 minutes, or until cooked to your liking. Remove from the oven and transfer to a serving plate. Set aside.
Transfer the marinade to a small saucepan and bring to a gentle boil on medium-high. Reduce the heat to low, simmer for 5 minutes and then pour into a serving bowl.
Place cucumbers, tomatoes and cilantro in individual serving bowls. Serve lamb chops, family-style, with the marinade, nuoc mam dipping sauce, cucumbers, tomatoes and cilantro as condiments.