Vietnamese Lamb

• 1 cup chopped cilantro
• 1 cup chopped mint
• 1/2 cup fish sauce
• 1/4 cup lime juice
• 1/4 cup sugar
• 1 tablespoon, chopped fresh chile (like jalapeno)
• black pepper
• 2 pounds of lamb shoulder chops

1. Combine cilantro, mint, fish sauce, lime juice, sugar, chile (like japaleno), and black pepper.
2. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
3. Heat a grill or broiler with the rack 4 to 6 inches from the flame.
4. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side.
5. Serve with the remaining sauce.

cilantro, mint, fish sauce, lime juice, sugar, fresh chile, black pepper, lamb shoulder chops

Taken from cooking.nytimes.com/recipes/1015755 (may not work)