In a shallow bowl, whisk together the lemongrass paste, fish sauce, lime juice and sugar. Add the lamb chops and turn to coat. Let marinate at room temperature for 10 minutes, flipping the chops ...
This hot, herbal, slightly sweet sauce is also good with roast lamb or grilled aubergines. You can fry the chops or cook them on a griddle pan. If you’re using a frying pan, heat 1-2 tbsp olive ...
Toum is a Lebanese condiment similar to aioli but uses garlic to stabilise the sauce rather than egg yolk,” explains Prue Leith, “Which means it’s very garlicky. Yum.” Grilled lamb chops with toum and ...
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