Lamb With Lemon Grass and Ginger

By Mark Bittman

Updated April 30, 2024

  • Sam Kaplan for The New York Times. Food stylist: Susan Ottoviano.
Media 1 of 1
Total Time
15 minutes, plus marinating time
Rating
4(73)
Comments
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Ingredients

  • ¼ cup minced lemon grass

  • 2 tablespoons minced ginger

  • ¼ cup soy sauce

  • ¼ cup orange juice

  • 2 tablespoons minced garlic

  • black pepper

  • 2 pounds of lamb shoulder

Ingredient Substitution Guide
Nutritional analysis per serving

3 grams carbs; 82 milligrams cholesterol; 315 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 24 grams fat; 507 milligrams sodium; 20 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine lemon grass, ginger, soy sauce, orange juice, minced garlic, and pepper. Rub half the mixture over the lamb, and marinate overnight.

  2. Step 2

    Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side.

  3. Step 3

    Serve with the remaining sauce.

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Ratings

4 out of 5
73 user ratings
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Comments

katy lesser

can that cooking time really be right??

Rob

Cooking time depends entirely upon the thickness of the lamb. In my case, the suggested cooking time was MUCH too short. To get to 135 degrees- probably the best internal temperature for shoulder- it took more than twice the suggested cooking time. I checked periodically with my Thermapen.

meinmunich

Delightful! All the flavor came through nicely. Look a lot longer to be cooked but that was not a problem. Made a mistake of using all of the sauce to marinate but after scraping off it foe cooking the meat, I cooked the marinade with extra butter and it made a nice sauce.

Rob

Cooking time depends entirely upon the thickness of the lamb. In my case, the suggested cooking time was MUCH too short. To get to 135 degrees- probably the best internal temperature for shoulder- it took more than twice the suggested cooking time. I checked periodically with my Thermapen.

dk

Is the lamb shoulder cubed? The photo suggests not but the cooking time suggests a smaller cut.

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