Grilled Lemon Grass Rack of Lamb with Tamarind Sauce!

An out-of-this-world recipe created by Executive Chef, Charles Phan of the “Slanted Door“ in San Francisco. I recreated this recipe on the Weber grill. FOR MARINADE Lemongrass stalk 4 Grapeseed oil/Canola oil 4 Tablespoon, divided Thai chili 2 , finely chopped (more or less to taste) Shallot 4 , finely minced Sugar 1⁄2 Cup (8 tbs) Fish sauce 2 Tablespoon Rack of lamb 1 , cut into chops FOR TAMARIND SAUCE Tamarind pods 1⁄2 Pound, seeds removed (a little over) Water 1 Cup (16 tbs) Sugar 1⁄2 Cup (8 tbs) Fish sauce 2 Tablespoon Freshly squeezed lime juice 2 Teaspoon OTHER INGREDIENTS FOR LAMB Kosher salt To Taste Black pepper To Taste