- To make the marinade: in a medium bowl, combine the lemongrass, Thai chili pepper, garlic, black pepper, salt, palm sugar, Dynasty Fish Sauce, lemon juice, and dark soy sauce. Mix until well combined. Pour the marinade into a large, shallow pan. Add in lamb chops, coating them in the marinade. Cover and refrigerate for 3 hours or up to overnight.
- To make the sauce, Add the lemon juice, brown sugar, vinegar, Thai chili pepper, and garlic to a bowl. Mix to combine, then set aside.
- To make the lamb chops: about 30 minutes before cooking, remove the lamb chops from the refrigerator. Position a rack in the center of the oven and preheat it to 400 F.
- Heat the canola oil in a large, oven-proof pan over medium-high heat. Add the lamb chops to the pan. Cook on each side for 2 minutes. Spoon any remaining marinade over the lamb. Transfer the pan to the oven, and cook for about 5 minutes or until it reaches the desired level of doneness. Remove the pan from the oven and let it rest for 5 minutes.
- Spoon any remaining sauce from the skillet over the lamb. Serve with the dipping sauce. Enjoy!
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