Grilled Lemon Grass Rack of Lamb with Tamarind Sauce

BallisticBBQ's picture

Oct. 30, 2013

An out-of-this-world recipe created by Executive Chef, Charles Phan of the "Slanted Door" in San Francisco. I recreated this recipe on the Weber grill.


For marinade
Lemongrass stalk 4
Grapeseed oil/Canola oil 4 Tablespoon , divided
Thai chili 2 , finely chopped (more or less to taste)
Shallot 4 , finely minced
Sugar 1/2 Cup (8 tbs)
Fish sauce 2 Tablespoon
Rack of lamb 1 , cut into chops
For tamarind sauce
Tamarind pods 1/2 Pound , seeds removed (a little over)
Water 1 Cup (16 tbs)
Freshly squeezed lime juice 2 Teaspoon
Other ingredients for lamb
Kosher salt To Taste
Black pepper To Taste



1. Discard the outer layer of lemon grass, mince and set aside.

For Marinade:

2. In mortar and pestle, add minced lemon grass, 2 tablespoons of oil, chili, and shallot. Blend until nice and mushy. Set aside.

3. In a large bowl, combine sugar, remaining oil, and fish sauce. Stir and set aside until sugar is dissolved.

4. Once the sugar is dissolved add the lemongrass mixture and stir well.

5. Put lamb chops into the bowl and massage to coat well. Cover the bowl with saran wrap and pop in refrigerator for 2-3 hours.

6. Preheat grill.


For Tamarind Sauce:

7. In a pot, boil water and add the tamarind in it. Let it softened and then sieve and press it through, into a bowl.

8. In the bowl, add sugar, fish sauce, and lime juice with the pulp. Mix well and set aside or simmer until sugar is dissolved.

For Lamb:

9. Remove the lamb from marinade and shake to get rid of excess. Season with salt and pepper.

10. Place the meat on grill and cook for 2-3 minutes per side for until the internal temperature reaches 125-130 degree F.

11. Baste with tamarind sauce and cook until caramelized.


12. Serve hot with warm tamarind sauce and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 780Calories from Fat 523

 % Daily Value*

Total Fat 58 g89.2%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 2168 mg90.33%

Total Carbohydrates 42 g14%

Dietary Fiber 5 g20%

Sugars 25 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet