Crying Tiger Lamb

Ingredients

serves Serves 4-6, active time 20 minutes, total time 2-8 hours (marinating time)

• 4 lamb loin chops
• 1/2 cup (14 grams) finely chopped fresh coriander leaves (cilantro) leaves
•  
• Marinade
• 1 tablespoon oil
• 2 tablespoons fish sauce (nam pla)
• 1 tablespoon soy sauce
• 1 tablespoon palm or brown sugar
• 3 cloves garlic, minced
• 1 teaspoon freshly ground black pepper
•  
• Sauce
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon sugar
• 3 fresh hot red or green chilies, preferably Thai (deseeded if you prefer less heat), finely sliced
• 1 tablespoon finely chopped shallots

Procedures

1. Make the marinade: Whisk together the oil, fish sauce, soy sauce, palm sugar, garlic, and pepper. Place the lamb loins in a large sealable plastic bag and pour marinade over lamb. Place in refrigerator for at least 2 hours (and up to 8 hours).
   
2. Make the sauce: Whisk the fish sauce, lime juice, sugar, chilies, and shallots in a small bowl until combined.
   
3. Heat a grill to medium-high and brush with oil. Grill the lamb loins over medium high heat until desired doneness is reached, about 5 minutes per side for medium rare. Let rest for 5 minutes. Slice thinly and arrange on a serving platter. Drizzle sauce on top and garnish with fresh coriander leaves before serving. Serve immediately with jasmine rice.