Ingredients
2 cloves garlic, chopped
2 stalks lemongrass, peeled and thinly sliced crosswise
1 piece fresh ginger (1/2 inch), peeled and chopped
1 teaspoon sea salt
3 tablespoons chopped cilantro leaves
3 tablespoons chopped fresh mint
1/4 cup extra-virgin olive oil
12 lamb rib chops, about 1/2 inch thick
Freshly ground pepper
4 lemon wedges
Preparation
Prepare marinade: Place the garlic, lemongrass, ginger, and salt in a mortar. Using a pestle, grind to a rough paste. Add cilantro and mint, and grind 1 minute more. Stir in oil.
Place lamb chops in a shallow dish and pour over marinade; turn lamb to coat. Let stand 1 hour.
Preheat a grill pan over high heat. Place lamb on grill and cook, turning once, about 2 minutes per side for medium-rare. Transfer to a plate, cover to keep warm, and let stand in a warm place, about 10 minutes.
Divide lamb evenly between 4 plates. Pour any juices that have accumulated on the plate over lamb. Season with pepper and garnish each plate with a lemon wedge.
