Directions

1. Firstly, marinate the chops ahead of time to allow optimal flavour. Place lemongrass into a food processor and blend until in a fine sawdust consistency. Then add in the rest of your marinade ingredients until a smooth paste is formed.
2. Tip the marinade all over lamb chops in a tray and use your hands to massage it into the chops, making sure all surfaces are evenly covered. Cover with cling wrap and place into the fridge overnight or allow to marinate for a few hours on your kitchen bench. Remove from the fridge approximately 2 hours before grilling so that the lamb meat can come back up to room temperature. Cook rice in the meantime.
3. Next prepare your slaw whilst your rice is cooking. Thinly shred your cabbage and thinly slice your carrot into small batons (julienned) and place into a bowl. Thinly slice your choice of Asian herbs and add to the bowl. Then toast your sesame in a pan on medium heat for about 5 minutes or until golden brown. Place into a bowl and set aside until ready to dress your salad.
4. For the slaw dressing, place 2 tablespoons of palm sugar into a bowl with a tablespoon of water and microwave for 30 seconds or until melted. Then add in the juice of 1 lemon, 1 tablespoon of fish sauce and 2 teaspoons of chilli oil or 1 teaspoon of dried chilli flakes. Add in thinly sliced red onion, mix to combine and set aside.
5. Next prepare the Asian herb sauce by placing all sauce ingredients into a food processor and blending until a smooth pesto-like sauce forms. Water can be used to thin the sauce. Place into a bowl and set aside in the fridge.
6. Cook chops on each side for about 7 minutes or until lamb is fully cooked, caramelized and the fat has rendered down.
7. Mix dressing and toasted sesame seeds into slaw until fully coated.
8. Serve lamb hot with the herb sauce drizzled on top and with rice and slaw on the side.