Marinated Lamb Chops With Lemongrass

This Marinated Lamb Chops With Lemongrass can be accompanied by either baby new potatoes, rice or summer salad.

The heavenly perfume of lemongrass processed to a paste with other aromatics and cumin permeates these marinated lamb chops. You can make this recipe in advance and store it in the Season-Server, they are ideal to take to a barbecue.

These intensely aromatic grilled marinated lamb chops are packed with the flavours of lemongrass, shallots, and Thai chillies. 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 flavour.

If you’re looking for a vibrant flavour booster to turn to on busy weeknights, this versatile marinade is it. It is the most delicious tasty marinated lamb chop with lemongrass you will not be disappointed and guaranteed to be a crowd-pleaser.

Little extra information on some of the ingredients used:


Lemongrass is easy to grow but if you don’t have green fingers, you’ll find it with the fresh herbs in supermarkets. Keep it refrigerated using VentSmart to preserve the freshness, until ready to use.


These small, hot chilli peppers will give dishes a warm buzz if used in moderation. But they are capable of kicking like a mule if used in any quantity. Use them whole or crushed, as directed. Store in an airtight container, they last for ages.


Turmeric is different from most herbs in that you are not going to be harvesting the leaves, but the roots instead. The plant grows an underground tuber, or rhizome much like ginger does.

Marinated Lamb Chops With Lemongrass

Recipe by Tupperware NZCourse: Dinner, LunchDifficulty: Easy


Prep time


Cooking time



I use this delicious recipe for Marinated Lamb Chops With Lemongrass using flavourings favoured in Vietnamese cooking. This recipe includes fresh ginger, garlic, and lemongrass, along with the heat of some Thai chillies all rounded out with the sweetness of sugar. 


  • 4 double lamb loin chops, or 8 single lamb loin chops, trimmed of excess fat

  • Freshly ground black pepper to taste

  • 8 pods fresh or frozen green soybeans, boiled until tender, shells discarded

  • 2 teaspoons cumin seeds, lightly toasted

  • 3 inch (8cm) fresh ginger, chopped

  • 1 1/2 inch (4cm) fresh turmeric, chopped

  • 4 shallots, chopped

  • 4 stems fresh lemongrass, sliced

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 2 tablespoons vegetable oil

  • 2-3 Thai chillies or birds eye chillies (optional)


  • To Prepare the marinade, grind the cumin seeds to a fine powder in a spice grinder. Add all other ingredients except oil and process to a smooth paste using the turbo chef chopper or Extra Chef. Add a little more of the oil if needed to keep the mixture turning.
  • Heat the oil in a small pan and stir-fry the paste over low heat until fragrant and cooked. 8-10 minutes. Transfer to a bowl and leave to cool.
  • Sprinkle both sides of the lamb chops with a little freshly ground pepper, then rub generously with the marinade. Set aside in the Season Server to marinate for 30 minutes or leave in the fridge overnight.
  • When you are ready to cook, grill the chops until done to taste and serve garnished with the cooked green soybeans. Slice the meat from any leftover chops to be eaten in pita bread.

    If green soybean pods are not available, garnish the marinated lamb chop with sprigs of fresh watercress or coriander.


    Lamb chops – Can substitute for steak or bone-in skinless chicken thighs. Steak cooking time should be about the same as the lamb chops chicken thighs generally take longer to ensure they are cooked through and the juices run clear.

    Fresh Garlic, Fresh Ginger – Fresh and only fresh works in this recipe.

    Lemongrass – The lemongrass imparts a flavour of lemon with hints of ginger. Fresh lemongrass has floral and minty notes as well. It is very fibrous. Use only the more tender inside of the stalk.

    Thai ChiliesThai chillies are typically ground from fresh pods adding both spiciness and alluring colour to food. They run from mild to very hot. If you can’t find Thai chilli you can substitute them with a similar chilli. Seeds can be either left out or in to increase the heat.

    Sugar – Granulated sugar, will help balance the heat while adding a glaze to the chop while they cook. Stevia can be used instead. I do not recommend using brown sugar, maple syrup, or honey as the flavours are too intense.


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