1. Place lemongrass, garlic, ginger, 2 Tbsp. each of the basil and cilantro, lime juice, 1 Tbsp. of the oil, and water in a blender and blend until as smooth as possible.

2. Pour this marinade into a bowl or resealable plastic bag large enough to hold the lamb. Add the chops, seal or cover, and refrigerate at least 4 hours, up to overnight.

3. When ready to cook the meat, heat a large nonstick skillet over high heat, and when it's hot add the remaining 1 Tbsp. oil. Remove chops from marinade, sprinkle with salt and pepper, then add chops to the skillet, waiting about 30 seconds between each new batch. Cook until well browned, about 3 minutes per side. Lower heat to medium and cook until rare, about 2 more minutes per side, depending on the thickness. Remove from pan to a serving platter. Let rest, tented with foil, for 2 minutes. Then serve, garnished with remaining 1 Tbsp. of the basil and cilantro.

Source: Hannaford fresh Magazine, March - April 2010