Lemon Grass Lamb Chops

3 stalks fresh lemongrass
1 red hot chilli pepper, chopped
½ tsp chopped garlic
2 tsp SIDS SALT & PEPPER
3 tsp sugar
3 tbsp fish sauce
1 tsp fresh lemon juice
1 tbsp sweet mushroom soy sauce (or dark soy sauce)
4 large lamb chops, 225 g or 8 small chops, 120 g
2 cloves garlic, crushed
2 tbsp brown sugar
2 tbsp fresh lemon juice
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 bird’s eye chilli pepper, chopped
1 tbsp rice bran oil
½ cucumber, diced
1 small tomato, diced
Fresh coriander leaves for garnish

Marinade: cut each lemongrass stalk with a sharp knife about 8-10 cm from the bottom, where the light and green portions meet. Peel and discard the top layer of the light part of each stalk, revealing the tender, white inner hearts. Slice these and mince them finely. (Reserve the remaining green leaves to use in other dishes.)
In a medium bowl, combine minced lemongrass, chilli peppers, garlic, SIDS SALT & PEPPER, sugar, fish sauce, lemon juice, soy sauce then stir until well mixed.
Place lemon grass marinade in a large shallow pan. Add lamb chops, spooning marinade all over the meat to ensure each chop is well coated. Cover with plastic wrap and refrigerate for 3 hours or up to 24 hours.
Dipping Sauce: in a saucepan combine 1 cup water, garlic, and brown sugar and bring to a boil over medium-high heat. Reduce the heat to medium-low, constantly stirring for 1 minute until sugar melts, then turn off the heat. Add lemon juice, SIDS LOW SUGAR RASPBERRY VINEGAR, chili peppers, then stir well and transfer to a sauce bowl. (The dipping sauce will keep refrigerated in an airtight container for 3 to 4 weeks.)
About 30 minutes before cooking, remove lamb chops from the refrigerator. Preheat the oven to 200°C.
Heat the oil in a large frypan over high heat. Let the marinade drip off the lamb chops, then add them to the pan. Reserve the marinade. Brown one side of the chops for 2 minutes. Turn lamb over and brown for another 2 minutes.
Transfer the pan to the oven and bake for 5-10 minutes, until cooked medium rare. Take the pan out of the oven, and transfer the chops to a serving plate. Set aside.
Pour the marinade into a small saucepan and bring to a gentle boil on medium-high. Reduce the heat to low and simmer for 5 minutes.
Pour the reduced marinade into a serving bowl.
Place cucumbers, tomatoes, and coriander in individual serving bowls. Serve the lamb chops, family-style, with the marinade, dipping sauce, cucumbers, tomatoes and coriander as condiments.