Pauline's Pan Fried Lamb Loin Chops with Lemongrass, Chilli & Garlic

COMPLIMENTARY RECIPE

“I shouldn’t take credit for this recipe; this one belongs to my partner, Pauline. She loves cooking lamb loin chops this way. If she hadn’t introduced it to me, I never would have suspected that lemongrass went so well with lamb. You can marinate the lamb for as little as two hours in the lemongrass, although the flavour is truly enhanced when you marinate it overnight.” - Chef Mark Jensen

SERVES 4, as a main

INGREDIENTS

4 lemongrass stems
4 garlic cloves
2-4 teaspoons minced pickled red chilli, to taste
4 tablespoons fish sauce
1 tablespoon caster sugar
1 kg lamb loin chops
2 tablespoons vegetable oil

METHOD

Chop and throw away the bottom 1.5cm of the lemongrass, then peel and discard the outer layers. Now finely chop the bottom tender 6cm or so of the stem and place it in a bowl. Finely chop the garlic and add it to the bowl along with the pickled red chilli, fish sauce and sugar. Mix the ingredients well, then add the chops and marinate overnight.

To cook the chops, place a large frying pan over medium-high heat. Pour in the oil and swirl the pan to evenly distribute the oil around the pan. Cook the chops for about 3 minutes on each side for medium-rate, or cook to your liking.

“I believe meat tastes better when cooked on the bone. The bone protects and keeps the meat moist, and the little pieces of meat that caramelise around the bone are an added bonus.” - Chef Mark Jensen