Crying Tiger Lamb From 'Everyday Thai Cooking'

• 4 lamb loin chops
• 1/2 cup (14 grams) finely chopped fresh coriander leaves (cilantro) leaves
• 1 tablespoon oil
• 2 tablespoons fish sauce (nam pla)
• 1 tablespoon soy sauce
• 1 tablespoon palm or brown sugar
• 3 cloves garlic, minced
• 1 teaspoon freshly ground black pepper
• 2 tablespoons fish sauce (nam pla)
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon sugar
• 3 fresh hot red or green chilies, preferably Thai (deseeded if you prefer less heat), finely sliced
• 1 tablespoon finely chopped shallots

1. Whisk together the oil, fish sauce, soy sauce, palm sugar, garlic, and pepper. Place the lamb loins in a large sealable plastic bag and pour marinade over lamb. Place in refrigerator for at least 2 hours (and up to 8 hours).
2. Whisk the fish sauce, lime juice, sugar, chilies, and shallots in a small bowl until combined.
3. Heat a grill to medium-high and brush with oil. Grill the lamb loins over medium high heat until desired doneness is reached, about 5 minutes per side for medium rare. Let rest for 5 minutes. Slice thinly and arrange on a serving platter. Drizzle sauce on top and garnish with fresh coriander leaves before serving. Serve immediately with jasmine rice.

loin chops, fresh coriander, oil, ubsh sauce, soy sauce, palm, garlic, freshly ground black pepper, ubsh sauce, freshly squeezed lime juice, sugar, green chilies, shallots

Taken from www.seriouseats.com/recipes/2013/10/crying-tiger-lamb-from-everyday-thai-cooking.html (may not work)