Tested till perfect Thai-Style Lamb Rib Chops
Thai-Style Lamb Rib Chops
Photography by Matthew Kimura

Thai-Style Lamb Rib Chops

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 18


  • 1-1/2 lbs 1-1/2lbsfrenched rack New Zealand lambfrenched racks New Zealand lamb, (about 2 racks)
  • 1 tbsp 1tbspfish sauce
  • 2 tsp 2tspgrated gingerroot
  • 1/2 tsp 1/2tsppepper
  • 1/3 cup 1/3cupflour
  • 4 cups 4cupsvegetable oil, for deep-frying

Dipping Sauce:

  • 2 tbsp 2tbsplight brown sugar
  • 2 tbsp 2tbsplime juice
  • 1 tbsp 1tbspfish sauce
  • 1/4 cup 1/4cupfinely grated carrotcarrots
  • 2 2garlic clovegarlic cloves, minced
  • 2 tbsp 2tbspchopped coriander
  • 1 tsp 1tspfinely chopped Thai chili pepper
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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.

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