Name: Thai Basil & Lemongrass Rack of American Lamb
Yield: 1 servings
Ingredients: 2 American lamb racks; 0.25 cup Soy sauce; 0.25 cup Thai seasoning sauce; 0.50 cup Thinly sliced lemongrass; 0.25 cup Rice powder (add additional for toppings) - optional; 0.13 cup Soy sauce; 3 tbsp Fish sauce; 1 tbsp Sugar; Juice of 2 limes; 1 tsp Chili flakes; 0.25 cup Water; 34 Shallots, thinly sliced; 2 Thai chilies, thinly sliced; Cilantro bundle; Thai basil bundle; Mint bundle; Jaew dipping sauce; Sticky rice

CategoryRack of Lamb

Recipe provided by Home | Lindsey Eats (lindseyeatsla.com), courtesy of the American Lamb Board (thai-basil-lemongrass-rack-of-american-lamb | American Lamb).

Yields1 Serving

Lamb

2 American lamb racks

0.25 cup Soy sauce

0.25 cup Thai seasoning sauce

Sauce & herbs

0.50 cup Thinly sliced lemongrass

0.25 cup Rice powder (add additional for toppings) - optional

0.13 cup Soy sauce

3 tbsp Fish sauce

1 tbsp Sugar

Juice of 2 limes

1 tsp Chili flakes

0.25 cup Water

34 Shallots, thinly sliced

2 Thai chilies, thinly sliced

Cilantro bundle

Thai basil bundle

Mint bundle

Serving

Jaew dipping sauce

Sticky rice

Remove your rack of lamb and cut into chops; marinate with your soy sauce and seasoning sauce for 1-2 hours or even overnight.

In the meantime, prep your lamb sauce by slicing lemongrass, removing the stems from your herbs, slicing your shallots and juicing your lime. In a large bowl, mix all your ingredients besides 1/2 of your rice powder and all the herbs. Set aside.

On a grill pan or BBQ grill, remove the lamb and sear on each side about 3-4 minutes on each side for medium rare. Remove.

Take your lamb sauce, add in your herbs and remaining rice powder when you’re ready to serve.

Spoon it over your grilled rack of lamb and serve with Jaew dipping sauce and sticky rice.

Ingredients