- Mix all marinade ingredients together in a medium bowl or zipper seal bag and mix well. Add lamb chops and massage marinade into the lamb. Marinate overnight in the refrigerator.
- To prepare Nam Jim Jaew, spread tomatoes, garlic, chilies and shallots in a single layer in a large dry skillet set over a medium-high heat. Cook, uncovered, stirring and flipping every couple of minutes, until the tomatoes are blistered, the peppers are charred in spots and the shallots are translucent. Remove from heat and stir in chili flakes, stirring until the chili flakes are fragrant.
- Transfer all ingredients to a food processor and pulse a few times. Add soy sauce, tamarind paste, lime juice, sugar and salt and mix well. Transfer to a bowl and add cilantro, cilantro and green onions.
- Remove lamb from marinade and grill over medium-high heat for 2 to 3 minutes on each side or until lamb is medium rare. Serve topped warm with warm Nam Jim Jaew and garnish with julienned sweet peppers and micro cilantro.
Recipe created in partnership with Chef Nok Suntaranon.
