Thai Basil & Lemongrass Rack of Lamb
Introducing my new go-to way to eat rack of lamb – marinated racks in soy sauce and Thai seasoning sauce and charred on the grill to perfection! It’s then tossed in a tingly, tangy sauce and thai basil.
It is just such a dream of a dish.
We had a fun socially-distanced lunch in the backyard with the racks and served with Sigha beer, sticky rice, appetizers of spicy peanuts and a Thai-inspired tomato salad (I never want to say goodbye to tomato season!). Going into the main course, we had our lamb and served with jaew sauce (it’s a thai chili dipping sauce). We ended the meal with mango sticky rice.
Summer looks a little bit different this year but it was nice to have my parents over to eat this amazing lunch. I’ve already put these racks on rotation for the BBQ, they are just HEAVENLY, they get super tender from the marinade and then cooked perfectly on the grill, I dream about them.
Read all about it and get the printable recipes below!
I am absolutely obsessed with American Lamb – their lamb is local, fresh and they focus on supporting farmers and ranches. It’s a win-win and what I personally choose to purchase.
*This post is brought to you by American Lamb Board. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.
- For The Marinade
- 2 American Lamb Racks
- 1/4 th cup soy sauce
- 1/4 th cup Thai seasoning sauce
- For The Sauce + Herbs
- 1 ⁄2 cup thinly sliced lemongrass
- 1/4 th cup rice powder add additional for topping 1/8th cup soy sauce
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- Juice of 2 limes
- 1 teaspoon pepper
- 1 teaspoon chili flakes
- 1 ⁄4 cup water
- 3-4 shallots thinly sliced
- 2 Thai chili’s thinly sliced
- Large bundle cilantro
- Large bundle Thai basil
- Large bundle mint
- Remove your rack of lamb and cut into chops; marinate with your soy sauce and seasoning sauce for 1-2 hours or even overnight.
- In the meantime, prep your lamb sauce by slicing lemongrass, removing the stems from your herbs, slicing your shallots and juicing your lime. In a large bowl, mix all your ingredients besides 1/2 of your rice powder and all the herbs. Set aide.
- On a grill pan or BBQ grill, remove the lamb and sear on each side about 3-4 minutes on each side for medium rare. Remove.
- Take your lamb sauce, add in your herbs and remaining rice powder when you’re ready to serve. Spoon it over your grilled rack of lamb and serve with Jaew dipping sauce and sticky rice.