Name: Grilled Lemongrass Lamb Chops
Yield: 4 Servings
Ingredients: 4 shallots, coarsely chopped; 4 lemongrass stalks, bottom third only, tough outer layers removed, coarsely chopped; 4 Thai chiles, coarsely chopped; ½ cup plus ½ tsp. sugar; 2 Tbsp. plus ¼ tsp. fish sauce; 4 Tbsp. grapeseed or vegetable oil, divided, plus more for grate; 12 1"–1¼"-thick lamb rib chops (about 2¼ lb. total), frenched; Kosher salt; 1 Tbsp. fresh lime juice; 1 small garlic clove, finely grated; ½ tsp. finely grated peeled ginger; 1 bunch mature arugula, trimmed; ½ Asian pear, thinly sliced

Photo by Emma Fishman, Food Styling by Pearl Jones, Prop Styling by Sophie Strangio

These intensely aromatic grilled lamb chops from The Slanted Door in San Francisco are packed with the flavors of lemongrass, shallots, and Thai chiles. Lamb chops have plenty of fat, which can make them prone to flare-ups on the grill. Turn them often and move them around so they brown without taking on an acrid charred flavor.

What you’ll need

Blender
$40 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Heat Resistant Leather Gloves
$22 At Amazon
Tongs
$21 At Amazon

Recipe notes