Thai-Style Lamb Rib Chops Thai-Style Lamb Rib Chops

Thai-Style Lamb Rib Chops 250 Image by: Thai-Style Lamb Rib Chops 250 Author: Canadian Living

  • Portion size 18 servings


  • 1 1/2 lb frenched rack New Zealand lamb (about 2 racks)
  • 1 tablespoon fish sauce
  • 2 teaspoons grated gingerroot
  • 1/2 teaspoon pepper
  • 1/3 cup flour
  • 4 cups vegetable oil for deep-frying
Dipping Sauce:
  • 2 tablespoons light brown sugar
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1/4 cup finely grated carrots
  • 2 garlic cloves minced
  • 2 tablespoons chopped coriander
  • 1 teaspoon finely chopped Thai chili pepper


Trim any fat from rack. Slice between each bone of rack to make about 18 chops. In bowl, mix chops with fish sauce, ginger and pepper. One at a time, dip meat of each chop into flour.

Dipping Sauce:
Meanwhile, in serving bowl, stir together sugar, lime juice, fish sauce and 1 tbsp (15 mL) water. Add carrot, garlic, coriander and chilli pepper. Let stand 15 minutes; stir.

In deep-fryer or large saucepan, heat oil to 375ºF (190ºC) or until cube of white bread turns golden brown in 40 seconds. Fry chops, in batches, until browned, about 90 seconds. Serve with dipping sauce.

Share X

Thai-Style Lamb Rib Chops