Grilled Rack of Lamb with Panang Curry

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My grilled lamb is perfectly paired with Thai Panang curry and served with steamed Jasmine rice. It was one of the most popular dishes when I owned a Thai restaurant for 22 years. I like the lamb chop more because it offers more flavor.

You can find lamb rib chops already cut in the grocery store, but I've found that it's less expensive to buy lamb rib roasts and cut them into individual chops.

In this video I show you how to grill a rack of lamb and how to air fry lamb chop which is my favorite way to cook because it is very flavorful and easy.

Ingredients:

· 1 rack or 8 lamb chops, about ¾ inch thick

· 2 tbsp olive oil

· 12 tbsp minced garlic (I used 2 tbsp on this video)

· 1 tbsp fresh basil finely chopped or ½ tbsp of dried one

· 1 tbsp fresh mint

· 2 tbsp soy sauce

· 1/2 tsp salt

· 1/2 tsp sugar

· 1/2 tsp black pepper

Marinate Lamb:

1. Trim any excess fat from the lamb, keep it for cooking Panang curry.

2. Combine all marinade ingredients in a small bowl. Spoon this mixture evenly over both sides of the rack of lamb or lamb chops.

3. Marinate them for at least 15 minutes. Best to keep it a few hours ahead of time and refrigerate. Bring them to room temperature before cooking.

Grill rack of lamb:

1. Preheat your grill or stove top grill pan to mediumhigh. Clean & oil the grill.

2. Sear bone side down first, directly over high heat 350 F 400 F with the lid closed, until lightly browned about 2 minutes and grill another side for 2 minutes,

3. Reduce the heat to medium heat 325 – 350 F and move the lamb over indirect heat, close the lid and grill about 1116 minutes more. Total grill time is about 1520 minutes. Form aluminum foil to a ball and place under neat to get the top side down. Check every 35 minutes, flip over as needed. Watch for flareups. If there is a flareup, move the rack to the cooler side until the flames subside.

4. Check for doneness: The rack reaches rare at 120F, medium rare at 125F, medium at 130F, and well done at 145F or higher.

5. Transfer to a platter and let rest for 5 minutes before serving. Perfect to pair with Thai Panang Curry and steamed rice.

Grill lamb chops: Grill for 2 to 4 minutes on each side to desired doneness.

Air fry lamb chop

Preheat your air fryer to 390° F
Place lamb chops onto the basket.
Medium rare – 6 minutes, 4 mins. and flip to another side for 2 more mins.

Medium 8 minutes, 4 mins. and flip to another side for 4 more mins.

Well done – 10 minutes, 5 mins. and flip to another side for 5 more mins.

Note: cooking time varies based on air fryer brand/lamb size

Thai Panang curry ingredient:
1 can coconut milk, smallest size about 5 oz.

1 tbsp Panang curry

3/4 tsp palm sugar or regular sugar

1 tsp fish sauce

3 julienne slice Kafir lime leave

Vegetable as desired, Good with asparagus, peas, and broccoli

CookingThai Panang curry:

At medium heat: add lamb fat from trimming the rack, stir to get oil

1. Add coconut milk and curry paste, sugar, fish sauce, and vegetables

2. Once the vegetable is cooked, finish up with Kafir lime leaves.

Serve: Lamb with Panang curry and steamed Jasmine rice

#thaifood #grilledlamb #thaicurry