Charles Phan's recipe for this Lemongrass-Grilled Rack of Lamb with Tamarind Sauce can be found at Mark Bittman's web site howtocookeverything.tv.
The marinade, made from lemongrass, shallots, fish sauce, and sugar. I was impatient and the ingredients did not get as much time in the mortar and pestle as they should have.
The staff meal, as it were. These are the trimmings from the frenched rack.
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