inspired by saigon star, one of my favourite restaurants in richmond hill, these grilled lamb chops are served with a minty, sweet, tangy, and punchy dipping sauce. serve as an app, or with some lettuce and rice vermicelli for a more substantial meal.

Serves 4

Ingredients

kosher salt
2 lbs. (about 8 small) lamb chops, frenched (ask your local butcher to do this for you)
neutral oil like avocado, rice bran or canola
5 tbsps. lime juice, about 2-3 limes
3 tbsps. fish sauce
2 tbsps. maple syrup
1 tbsp. mint, finely chopped
1/2 bird’s eye chili or 1 tsp. sambal oelek (optional)
green lettuce (optional)
cooked rice vermicelli (optional)

Instructions

Salt lamb chops liberally.

Preheat grill to 500 F. Oil grids with a brush. Diagonally lay chops on heated grids. Cook on each side for 2-3 minutes, until the internal temperature reaches 130 F (medium-rare). If you want grid marks, sear for about a minute per side, then rotate chops 45 degrees and sear for another minute per side. Transfer to a cutting board and cover with aluminum foil. Let the chops rest for at least 5 minutes.

In a medium-sized mixing bowl, whisk together lime, fish sauce, maple syrup, mint, and chili or sambal oelek.

Serve with a bed of green lettuce and cooked rice vermicelli.