Name: Grilled Lemongrass Lamb Chops with Herbs
Cook time: 45 min
Total time: 13 hr
Yield: Makes 6 servings
Ingredients: 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

Image may contain Animal Sea Life Invertebrate Food Clam and Seashell

Grilled Lemongrass Lamb Chops with HerbsRomulo Yanes

Aromatic without being spicy, this dish has a touch of the exotic but will please traditionalists, too. The spice paste hits on sweet, hot, salty, and sour, and the lamb is wonderfully tender.

Cooks' note:

If you aren't able to grill outdoors, preheat an oiled shallow heavy baking pan 5 minutes in lower third of a 450°F oven. Add chops and roast until undersides are golden, about 15 minutes, then turn over and roast 5 to 6 minutes more for medium-rare.

Recipe notes

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Eggplant Roasted in Satay Sauce

Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.