Best 8 Lamb With Lemon Grass And Ginger Recipes

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If you are looking for a flavorful and aromatic dish, lamb cooked with lemon grass and ginger is a perfect choice. The combination of these ingredients creates a unique and delicious flavor that will tantalize your taste buds. Lamb is a versatile meat that can be cooked in a variety of ways, but when paired with lemon grass and ginger, it takes on a new level of flavor. The citrusy notes of the lemon grass brighten up the rich, gamey taste of the lamb, while the ginger adds a spicy kick that balances out the sweetness of the meat. Whether you are new to cooking lamb or you are looking for a new recipe to try, this dish is sure to please.

Here are our top 8 tried and tested recipes!

LAMB CHOPS WITH LEMONGRASS AND GINGER



Lamb Chops with Lemongrass and Ginger image

This delicious recipe is courtesy of Neil Perry.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 10

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

Steps:

  • 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.

LAMB WITH LEMON GRASS AND GINGER



Lamb With Lemon Grass and Ginger image

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 15m

Number Of Ingredients 7

1/4 cup minced lemon grass
2 tablespoons minced ginger
1/4 cup soy sauce
1/4 cup orange juice
2 tablespoons minced garlic
black pepper
2 pounds of lamb shoulder

Steps:

  • Combine lemon grass, ginger, soy sauce, orange juice, minced garlic, and pepper. Rub half the mixture over the lamb, and marinate overnight.
  • Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side.
  • Serve with the remaining sauce.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 10 grams, Carbohydrate 2 grams, Fat 20 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 8 grams, Sodium 406 milligrams, Sugar 1 gram

ROAST LEG OF LAMB WITH GINGER AND MINT



Roast Leg of Lamb with Ginger and Mint image

Provided by Food Network Kitchen

Time 7h30m

Number Of Ingredients 10

2 heads garlic, peeled
1 3-inch piece ginger, peeled and sliced
3 tablespoons extra-virgin olive oil
1 tablespoon paprika
Kosher salt and freshly ground pepper
1 7- to 8-pound bone-in leg of lamb
2 cups firmly packed fresh mint leaves, chopped, plus more for topping
3 cups low-sodium chicken broth
3 tablespoons white balsamic vinegar
1 1/2 tablespoons sugar

Steps:

  • Pulse the garlic, ginger, 1 tablespoon olive oil and the paprika in a food processor to make a paste. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the garlic-ginger paste, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the paste begins to fry slightly, about 5 minutes. Transfer to a bowl; let cool.
  • Make about sixteen 1-inch-deep slits all over the leg of lamb with a paring knife. Stuff the chopped mint and some of the garlic-ginger paste into the slits. Rub the remaining paste all over the outside of the lamb. Wrap the lamb in plastic wrap and refrigerate at least 4 hours or overnight.
  • Bring the lamb to room temperature 30 minutes before roasting. Preheat the oven to 375 degrees F. Unwrap the lamb, season with salt and pepper and place on a rack in a roasting pan. Pour 1 cup chicken broth into the pan. Transfer to the oven and roast until the lamb starts browning, about 30 minutes. Meanwhile, combine the remaining 2 cups chicken broth, the vinegar and sugar in a medium saucepan and bring to a boil; remove from the heat and set aside.
  • Remove the lamb from the oven; baste with the broth mixture. Continue roasting, basting every 30 minutes, until the lamb is golden brown and a thermometer inserted into the thickest part registers 130 degrees F, about 1 1/2 more hours. Transfer to a cutting board and let rest 20 minutes before slicing.
  • Meanwhile, spoon off any excess fat from the pan juices; add the pan juices to the remaining broth. Heat the broth mixture over medium heat, stirring occasionally, until reduced by about one-third, about 5 to 7 minutes. Top the lamb with mint and serve with the broth mixture.

LAMB CHOPS IN LEMONGRASS GINGER COCONUT SAUCE



Lamb Chops in Lemongrass Ginger Coconut Sauce image

A recipe I made inspired by the flavors of India.The sauce is fragrant with coconut and spices,but is sweet and mild,not hot.The portions are small but the sauce is rich so it is very satisfying.I served this over plain jasmine rice with a spicy Indian style salad.Portions are for two people,but the recipe could easily be doubled or tripled.

Provided by strangelittlebeast

Categories     Lamb/Sheep

Time 30m

Yield 4 chops, 2 serving(s)

Number Of Ingredients 13

4 lamb chops
1/2 teaspoon fresh ground black pepper (to taste)
3 tablespoons unrefined coconut oil, divided
1 teaspoon whole cumin seed
1 tablespoon whole coriander seed
4 whole cardamom pods
1/2 small white onion
1 large stalk lemongrass, bottom third only
2 teaspoons fresh ginger, minced
2 garlic cloves
1/2 teaspoon sea salt (to taste)
1/2 cup coconut milk
water, as needed

Steps:

  • Season lamb chops with black pepper on both sides,set aside.
  • Heat a small pan over medium,when hot reduce heat slightly ,and add cumin seeds,stirring often until they are toasted and begin to pop.Remove immediately.Add coriander seeds and repeat removing immediately when they look and smell toasted and pop-these will take a little longer.Add cardamom to the same skillet and toast evenly on all sides-you can relax a little here if they get too brown -you will be discarding most of the pod.
  • Place the cumin and coriander in aspice grinder and grind well.Smash the cardamom pods and remove seeds,discarding the outer pod(if there any small pieces of the pods, don't worry they will get ground, just remove most of the pods)Add the cardamom to the spice grinder and grind well.Set aside the spice mixture.
  • Peel and chop onion.Slice the bottom section of the lemongrass thinly.Peel and mince ginger.Peel and chop garlic cloves.
  • Heat 2 tablespoons coconut oil in the same skillet over medium heat.Add the onions,lemongrass and ginger.Fry,stirring occasionally for about 3 minutes.Add the garlic and continue frying,about 5 minutes,stirring as needed.Add the coconut milk,the spices, and about 1 cup water.
  • Simmer for about 8 minutes on medium low,stirring occasionally.
  • Place sauce in a blender and blend thoroughly ,getting the sauce as smooth as possible.Strain into a bowl,pressing on the solids with the back of a spoon extracting as much liquid as possible.Discard solids.Set sauce aside.
  • In a medium sized pan heat the remaining tablespoon of oil over medium heat;when hot,add the lamb chops and sear on one side,about 1 1/2 minutes,flip to sear the other side.After about a minute moret,pour in the sauce.
  • Stir,reduce heat to medium low ,and cover.Check after minute and give the sauce a stir,you may need to add more water,about 1/2 cup.Flip lamb chops.Recover and continue stirring the sauce occasionally and adding more water as it concentrates,in 1/2 cup increments to keep it from becoming too dry.
  • Cook until lamb is very tender;this may take about 10 minutes from start to finish,but may take less time,depending on the thickness of thechops.Just make sure the sauce doesn't burn or become too dry.

Nutrition Facts : Calories 1054.8, Fat 83.8, SaturatedFat 51.5, Cholesterol 140.6, Sodium 718.6, Carbohydrate 44.5, Fiber 1.8, Sugar 38.9, Protein 32.8

GINGER-LEMON ROAST LAMB



Ginger-lemon Roast Lamb image

Ginger and lemon adds a distinctive flavour to lamb. This recipe can be transferred to any cut of lamb, or pork roast. A supermarket handout from the butcher shop featuring New Zealand Spring Lamb

Provided by TOOLBELT DIVA

Categories     Lamb/Sheep

Time 1h51m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 short cut leg of lamb, thawed
2 tablespoons finely chopped fresh ginger
1 tablespoon coarsely grated fresh lemon rind
3 cloves garlic, minced
1 teaspoon dried thyme
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup fresh lemon juice
3/4 cup dry white wine or 3/4 cup water
1 tablespoon cornstarch

Steps:

  • Trim any excess fat from lamb.
  • Make 1/2 inch (1 cM) deep slits all over leg.
  • In a small bowl, combine ginger, lemon rind, garlic, thyme, flour, salt and pepper.
  • Stir in lemon juice to make paste.
  • Coat lamb leg well, making sure it seeps into all the slits.
  • Cover and refrigerate for at least 3 hours, or overnight.
  • PREHEAT OVEN TO 450 degrees F (230C).
  • Place lamb leg in shallow roast pan; pour wine into pan.
  • Roast uncovered, 15 minutes.
  • Reduce oven temperature to 325 degrees F (160C) and continue roasting for about 1-1/4 hour longer, or until internal temperature of meat is 130F (54C).
  • Add water, if roast pan becomes dry.
  • Remove lamb and let rest for 15 minutes under tent of foil, prior to carving.
  • Skim fat from pan juices;.
  • Add more water or wine, if necessary and bring to a boil, scraping up any brown bits from the pan.
  • Dissolve cornstarch in 2 Tbsp (25mL) cold water and stir into pan.
  • Cook, stirring all the while, until bubbly and thickened.
  • Carve lamb leg and you would normally, and serve with your favourite vegetables, orzo or rice.
  • Gravy on the side.

GRILLED LEMONGRASS LAMB CHOPS WITH HERBS



Grilled Lemongrass Lamb Chops with Herbs image

Categories     Herb     Lamb     Marinate     Backyard BBQ     Meat     Lamb Chop     Summer     Grill/Barbecue     Lemongrass     Gourmet

Yield Makes 6 servings

Number Of Ingredients 17

1 1/2 teaspoons cumin seeds, toasted and cooled
3 fresh lemongrass stalks, root ends trimmed and 1 or 2 tough outer leaves discarded from each
2 large shallots, chopped (1/2 cup)
4 garlic cloves, chopped
1 1/2 tablespoons chopped peeled fresh ginger
1 1/2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon cayenne
3 tablespoons water
1/4 cup plus 3 tablespoons vegetable oil
6 (1 1/4-inch-thick) loin lamb chops (2 to 2 1/2 lb total), end flaps secured with wooden picks
1/4 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice
1/2 cup small fresh basil leaves
1/4 cup small fresh mint leaves
1/4 cup fresh cilantro leaves

Steps:

  • Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.
  • Thinly slice bottom 6 inches of lemongrass, discarding remainder. Purée lemongrass, shallots, garlic, ginger, cumin, sugar, salt, turmeric, cayenne, and water in a food processor, scraping down side occasionally, until as smooth as possible, about 2 minutes. (Paste will not be completely smooth.)
  • Heat 3 tablespoons oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add lemongrass paste, then reduce heat to moderately low and cook, stirring constantly, until paste begins to stick to bottom of skillet and is very thick, 8 to 12 minutes. Transfer paste to a bowl and cool to room temperature, about 10 minutes.
  • Pat lamb chops dry and rub lemongrass paste all over them, then arrange in 1 layer in a 13- by 9-inch dish. Marinate, covered and chilled, at least 12 and up to 24 hours.
  • Prepare grill for cooking over direct heat with medium-hot charcoal.
  • Grill lamb on a lightly oiled grill rack, covered only if using a gas grill, loosening lamb from grill with a metal spatula, turning over occasionally, and moving around on grill when flare-ups occur, 9 to 11 minutes total for medium-rare. (Some of lemongrass paste will fall off.) Transfer chops to a platter and let stand, loosely covered with foil, 10 minutes. Discard wooden picks.
  • Whisk together lime zest and juice, remaining 1/4 cup oil, and salt and pepper to taste. Spoon over chops and sprinkle with herbs.

LEMONGRASS AND GINGER RICE



Lemongrass and Ginger Rice image

Long-grain rice with hints of lemongrass and ginger.

Provided by mrogers

Time 40m

Yield 6

Number Of Ingredients 9

2 ½ cups water
1 cup long-grain white rice
2 tablespoons chopped lemongrass
2 tablespoons water
2 tablespoons vegetable oil, divided
1 tablespoon chopped fresh ginger
1 medium jalapeno pepper, seeded and chopped
1 small shallot, chopped
3 cloves garlic, chopped

Steps:

  • Bring 2 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside.
  • Puree lemongrass, 2 tablespoons water, 1 tablespoon oil, ginger, jalapeno pepper, shallot, and garlic in a food processor.
  • Heat remaining 1 tablespoon oil in a large skillet over medium-high heat; tilt skillet to coat with hot oil. Add pureed mixture to the skillet and cook until fragrant, 2 to 3 minutes. Add cooked rice and mix well.

Nutrition Facts : Calories 160.4 calories, Carbohydrate 26.4 g, Fat 4.8 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 5.5 mg, Sugar 0.3 g

LEMON GRASS-GINGER PORK SLIDERS



Lemon Grass-Ginger Pork Sliders image

Provided by Julia Moskin

Categories     dinner, easy, quick, weekday, appetizer

Time 30m

Yield 16 to 18 sliders

Number Of Ingredients 12

1 pound ground pork, preferably pork shoulder or another fatty cut
1/4 teaspoon turmeric
2 tablespoons chopped lemon grass
2 tablespoons chopped garlic
1/2 cup chopped shallots
2 tablespoons minced ginger
1 teaspoon salt
1/4 cup chilled cooked white rice
1/2 teaspoon cayenne or other red chile powder
1/4 cup finely chopped, seeded plum tomatoes
About 1/4 cup peanut oil and more for oiling the plate
Cilantro sprigs, for garnish

Steps:

  • In a large bowl, combine the pork and turmeric and set aside.
  • In a mortar or food processor, combine the lemon grass, garlic, shallots, ginger and salt. Process or pound to a coarse paste. Add the rice, chile powder and tomatoes and process again.
  • Lightly brush a plate with oil. Add the aromatic paste to the meat and use your hands to knead together thoroughly. Shape the mixture into balls about 1 inch in diameter, then flatten each gently into a small, thick patty. Set aside on the oiled plate.
  • Heat the oil in a wide skillet over medium-high heat. Add sliders and cook for about 3 minutes, until browned. Turn over the sliders and keep cooking; if they start to release liquid, raise the heat to continue browning. Cook until just firm to the touch.
  • Serve hot, garnished with cilantro sprigs.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Choose the right cut of lamb: For this recipe, a boneless lamb shoulder or leg is best. These cuts are tender and flavorful, and they can withstand the long cooking time.
  • Marinate the lamb: Marinating the lamb in a mixture of lemongrass, ginger, garlic, and spices helps to tenderize the meat and infuse it with flavor.
  • Sear the lamb: Searing the lamb before braising it helps to develop a nice crust and lock in the juices.
  • Use a flavorful braising liquid: The braising liquid is what gives the lamb its flavor, so use a combination of flavorful ingredients like chicken broth, red wine, and vegetables.
  • Cook the lamb until it is fall-off-the-bone tender: This may take several hours, but it is worth it for the tender and flavorful meat.
  • Serve the lamb with a variety of sides: This dish can be served with a variety of sides, such as rice, noodles, or vegetables.

Conclusion:

This lamb with lemongrass and ginger recipe is a delicious and easy-to-make dish that is perfect for a special occasion. The lamb is tender and flavorful, and the lemongrass and ginger give it a unique and exotic flavor. This dish is sure to impress your guests.

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