Equipment
Ingredients
Lamb
- 800 g lamb shoulder chops, cut into 1.5cm thick chops
Marinade
- lemongrass, minced
- 15 g fresh ginger, grated
- garlic, minced
- 60 ml light soy sauce
- 60 ml orange juice, freshly squeezed
- 15 g brown sugar
- 15 ml sesame oil
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 365 kcal
- Protein
- 42 g
- Carbohydrates
- 10 g
- Fat
- 18 g
- Fiber
- 0 g
- Sugar
- 5 g
- Sodium
- 956 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 116 mg
- Potassium
- 842 mg
- Calcium
- 34 mg
- Iron
- 3.3 mg
- Magnesium
- 63 mg
- Phosphorus
- 393 mg
- Zinc
- 8.0 mg
- Vitamin A
- 12 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 4.8 mcg
- Thiamin
- 0.31 mg
- Riboflavin
- 0.33 mg
- Niacin
- 10.9 mg
- Folate
- 13 mcg
- Water
- 180 g
Sources: USDA FoodData Central
Method
Peel away the tough outer layers of the lemongrass stalks. Finely mince only the tender, pale lower third. Peel and grate the ginger, and mince the garlic cloves.
In a large mixing bowl, combine the minced lemongrass, ginger, garlic, soy sauce, orange juice, brown sugar, sesame oil, and black pepper. Whisk until the sugar is fully dissolved.
Place the lamb shoulder chops into the bowl, tossing them thoroughly to ensure they are evenly coated in the marinade. Cover and refrigerate for at least 2 hours. Always wash your hands and sanitize surfaces immediately after handling raw meat.
Preheat your grill or oven broiler to high heat, approximately 260 C or 500 F. Remove the marinated lamb from the refrigerator and let it sit at room temperature for about 15 minutes to take the chill off.
Place the lamb on the hot grill or under the broiler. Cook for 4 to 5 minutes per side until the edges are deeply caramelized. Check doneness with a meat thermometer; aim for an internal temperature of 57 C or 135 F for medium-rare, or 63 C or 145 F for medium.
Transfer the cooked lamb chops to a clean cutting board. Let the meat rest for 5 to 10 minutes to allow the natural juices to redistribute before serving.
Chef's Notes
- Lamb shoulder is highly flavorful but contains connective tissue. Quick, high-heat cooking like grilling or broiling works incredibly well when the meat is cut into individual chops or sliced relatively thin.
- To maximize the flavor of your lemongrass, gently crush the pale lower stalks with the back of your knife before mincing. This bruises the plant cells and releases its highly aromatic oils.
- The natural acidity in the freshly squeezed orange juice not only brightens the dish but also acts as a gentle tenderizer for the lamb during the marination process.
- Food safety priority: Never reuse a plate or cutting board that held raw marinated meat for serving the cooked product. Discard leftover marinade safely.
Storage
Refrigerator: 3 days — Store in an airtight container. The marinade flavor will intensify.
Freezer: 1 month — Freeze cooked lamb in airtight bags; texture may slightly degrade upon thawing.
Troubleshooting
Lemongrass pieces are tough and fibrous in the finished dish.
Cause: The woody outer layers of the lemongrass were not removed, or the pieces were not minced finely enough.
Fix: Scrape the excess fibrous bits off the lamb before eating.
Prevention: Peel away at least the first two layers of the lemongrass stalk until you reach the softer, paler center, and mince as finely as possible.
Marinade burns heavily on the grill before the lamb is cooked.
Cause: High sugar content from the orange juice and optional brown sugar over-caramelized over direct heat.
Fix: Slice off the heavily burnt edges and move to indirect heat to finish cooking.
Prevention: Shake off excess liquid marinade before grilling, and move the lamb to a cooler zone if it begins to char too quickly.
Cultural Context
The aromatic combination of lemongrass, fresh ginger, and soy sauce forms a foundational flavor profile in Southeast Asian cuisines, particularly in Vietnamese barbecue. While beef, chicken, or pork are the more traditional choices, lamb provides a rich, complex canvas that pairs spectacularly well with these bright, herbaceous aromatics and the unorthodox, yet highly effective, addition of citrus juice.
