Recipe: Vietnamese, Young Lamb/Young Boer Goat Chops

Young Lamb Chops, Vietnamese

2 pounds of lamb chops, organic

Bring to a boil, then simmer for approximately 30 minutes on low-medium, in a deep, lidded stovetop pan with:

1 cup nuoc mam, or fish sauce

1 cup organic tamari sauce, reduced sodium, gluten-free

2 cups organic Meyer lemon juice

4 red, Thai chilis, minced

2 cups juice, from organic sugar cane

2 cups water (or enough to cover the chops completely)

2 cups organic, red shallots, large, minced

1 cup of ginger puree

1 cup of lemongrass puree

4 TBL organic, coarse-grown, freshly-ground black pepper

Check the lamb chops with a meat thermometer.