Ingredients
- 4 stalks lemongrass, trimmed and minced
- 4 shallots, peeled
- 1 teaspoon crushed red chile flakes
- 1/2 cup sugar
- 1 teaspoon corn, canola or grapeseed oil
- 2 teaspoon fish sauce (nam pla)
- salt and pepper
Directions
Combine lemongrass with shallots, chiles, sugar and oil in food processor or in a mortar and pestle. Add fish sauce. Sprinkle lamb with salt and pepper, then marinate in the lemongrass mixture for 2-3 hours, wrappes and refrigerated.
Grill lamb, starting on hot part of grill, until crusty, turning as necessary. Move to a cooler part of the grill if lamb threatens to char. Cook until thermometer measures between 125 and 130 degrees.