Access to all articles, new health classes, discounts in our store, and more!
Thai Basil–Lemongrass Lamb Chops with Pea Shoots
My children have so much fun eating these delicious and flavorful Thai-inspired lamb “lollipops”! As a mom who is focused on feeding my kids a balanced diet, I appreciate that lamb chops are a good source of protein and other nutrients, such as iron, zinc, and vitamin B12, which are important for growing children. Lemongrass is a fragrant and citrusy herb commonly used in Southeast Asian cuisine, and it pairs well with lamb, which has a slightly gamy flavor. When cooked properly, the lamb chops are crispy on the outside and juicy on the inside, with a complex and flavorful marinade that permeates the meat. The salad provides a light, refreshing complement to the rich flavors of the lamb chops, and lime wedges add a zesty citrus flavor to the dish.
Yield: 4 to 6 servings
- 2 lemongrass stalks, tough outer layer removed, thinly sliced
- 4 garlic cloves, minced
- 1 (1-inch [2.5 cm]) piece fresh ginger, peeled and grated
- 2 Thai chilies, thinly sliced
- ¼ cup (60 mL) tamari
- ¼ cup (60 mL) fish sauce or Fermented Anchovy Sauce
- 2 tablespoons (30 mL) raw honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon avocado oil
- 8 pasture-raised lamb rib chops
For the Salad
- 1 cup (30 g) pea shoots, cut into 2- to 3-inch (5–7.5 cm) pieces
- ½ cup (25 g) chopped fresh Thai basil
- ½ cup (25 g) fresh mint leaves
- Lime wedges, for serving
In a large bowl, combine the lemongrass, garlic, ginger, chilies, tamari, fish sauce, honey, sesame oil, and avocado oil and mix well. Add the lamb chops and toss them well to coat each piece evenly. Cover and refrigerate for at least 2 hours, or preferably overnight.
Make the salad: In a large bowl, toss together the pea shoots, Thai basil, and mint; set aside.
Preheat a grill or stovetop grill pan to medium-high heat. Remove the lamb chops from the marinade and grill them for 3 to 4 minutes per side, depending on your desired level of doneness. Remove the lamb chops from the grill and let them rest for a few minutes to allow the juices to redistribute throughout the meat.
Serve the lamb chops hot, with the salad and lime wedges on the side.
This recipe is excerpted from Sophia Nguyen Eng’s new book The Nourishing Asian Kitchen: Nutrient-Dense Recipes for Health and Healing (Chelsea Green Publishing, December 2023) and is printed with permission from the publisher.
To learn more about Sophia Nguyen Eng, visit sprinklewithsoil.com.
Published in the Journal of Health and Healing™
Winter 2023-24 | Volume 47, Number 4
Copyright © 2024 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide