Coriander-Crusted Lamb Chops
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 pounds center-cut lamb chops, preferably no more than 1-inch thick
  • 3 large cloves garlic, peeled and minced
  • 1 cilantro root or 4 cilantro stems, minced
  • 2 tablespoons fish sauce
  • 1 tablespoon grated palm sugar (or honey or brown sugar)
  • 3 tablespoons vegetable oil
  • 1 tablespoon whole coriander seeds, coarsely cracked
  • 5-6 dried red bird's eye chilies or arbol chiles, optional
  1. Prick the lamb chops all over with a fork; put in a bowl.
  2. Add the garlic, cilantro root, fish sauce, and palm sugar to the lamb; mix well. Let the lamb marinate in the refrigerator for at least 15 minutes up to overnight.
  3. Put the vegetable oil to a large skillet set over medium heat.
  4. Sprinkle the cracked coriander seeds all over both sides of the lamb chops; press them in tightly.
  5. Fry the lamb chops until golden brown on one side; flip and brown the other side (throw the chilies in there at this point, if you use them). If you like your lamb medium, a total of 15 minutes of cooking on both side should suffice.
Recipe by SheSimmers at