Sweet and Sour Tamarind-Glazed Lamb Chops Recipe

Name: Sweet and Sour Tamarind-Glazed Lamb Chops
Prep time: 15 min
Cook time: 10 min
Total time: 270 min
Ingredients: 1/4 cup packed light brown sugar; 2 tablespoons tamarind paste; 2 cloves garlic, crushed; 1 lime juiced; 1 tablespoon fish sauce; 1 1/2 teaspoons kosher salt; 1 teaspoon sriracha hot sauce, or other chili sauce; 1/2 teaspoon freshly ground black pepper; 1/8 teaspoon cinnamon; 1/8 teaspoon ground clove; 1/8 teaspoon crushed fennel seeds; 6 thick-cut lamb loin chops (4-ounces each); 1 teaspoon vegetable oil for greasing pan; red onion

Cook Time: 10 minutes

Sweet & Sour Tamarind-Glazed Lamb Chops - Grilling Inside, Upside Down

Theres nothing more satisfying than a quick, flavorful recipe, and when it combines a new technique with a classic ingredient, its even better. This recipe for sweet and sour tamarind-glazed lamb chops uses the broiler, which Alton Brown aptly calls an "upside-down grill." While grilling outside is always enjoyable, this method allows you to replicate that delicious charred flavor right in your kitchen, rain or snow outside. All you need is your broiler, a little practice, and some great ingredients to make this recipe shine.

Ingredients (3 servings):

1/4 cup packed light brown sugar
2 tablespoons tamarind paste
2 cloves garlic, crushed
1 lime, juiced
1 tablespoon fish sauce
1 1/2 teaspoons kosher salt
1 teaspoon Sriracha hot sauce (or other chili sauce), plus more for garnish
1/2 teaspoon ground black pepper
1/8 teaspoon cinnamon
1/8 teaspoon ground clove
1/8 teaspoon finely crushed fennel seeds
6 thick-cut lamb loin chops (4-ounces each)
1 teaspoon vegetable oil (for greasing the pan)
Fresh lime (quartered), diced onion, and fresh mint (for garnish, optional)

Directions:

Step 1: In a bowl, whisk together the brown sugar, tamarind paste, garlic, lime juice, fish sauce, salt, Sriracha, pepper, cinnamon, clove, and fennel seeds. This will create the marinade.

Step 2: Add the lamb chops to the marinade and coat them thoroughly. Cover the bowl and refrigerate for at least 4 hours, or up to 12 hours. If possible, turn the chops over a few times during marination to ensure even flavor absorption.

Step 3: Preheat your broiler on high for at least 10 minutes to ensure the heating element is hot.

Step 4: Grease a foil-lined pan with vegetable oil and transfer the marinated lamb chops onto the pan. Position the pan about 7-8 inches from the broilers heat source.

Step 5: Broil the lamb chops for about 4 minutes on each side. Check for a nice char on the outside. Remove the chops from the broiler and brush with any excess marinade, ensuring they are well-coated on both sides.

Step 6: Return the chops to the broiler for another 1-2 minutes to allow the marinade to glaze and finish cooking. Use an instant-read thermometer to check the internal temperature it should read at least 140F (60C).

Step 7: Once done, remove the chops from the oven and cover the pan loosely with foil. Let the lamb chops rest for 5 minutes.

Step 8: Transfer the rested lamb chops to a serving platter. Drizzle with the pan juices and garnish with lime wedges, diced onion, fresh mint, and more Sriracha if desired.

Nutrition Facts (per serving):

Calories: 154
Total Fat: 6g (7% Daily Value)
Saturated Fat: 2g (11% Daily Value)
Cholesterol: 16mg (5% Daily Value)
Sodium: 1171mg (51% Daily Value)
Total Carbohydrate: 22g (8% Daily Value)
Dietary Fiber: 1g (4% Daily Value)
Total Sugars: 18g
Protein: 6g (12% Daily Value)
Vitamin C: 7mg (8% Daily Value)
Calcium: 39mg (3% Daily Value)
Iron: 1mg (6% Daily Value)
Potassium: 178mg (4% Daily Value)

Note: Nutritional data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary depending on how much adheres to the lamb chops during cooking.

Sweet and Sour Tamarind-Glazed Lamb Chops

Recipe by: John Mitzewich

Origin and History

Tamarind, the primary ingredient in the glaze for this dish, is native to Africa, though it is widely used across South and Southeast Asia, especially in Indian, Thai, and Filipino cuisines. The use of tamarind for its sweet-sour flavor has been a staple in cooking for centuries. In this recipe, tamarind pairs beautifully with the rich, gamey flavor of lamb, creating a balanced and aromatic glaze. Though tamarind is often used in chutneys, soups, and curries, the concept of tamarind-glazed meats is a more contemporary approach, often seen in fusion and modern Asian-influenced cuisine.

Regional Features

This dish showcases a fusion of flavors that represent both Southeast Asian and Western culinary influences. In many parts of Asia, tamarind is combined with fish sauce, garlic, lime, and chili to create robust marinades and sauces for meats. The addition of brown sugar and spices such as cinnamon and cloves adds a touch of sweetness and warmth, which complements the savory depth of lamb. While tamarind-glazed lamb might be a more Western-leaning creation, the techniques and ingredients are firmly rooted in Asian culinary traditions.

Difference from Similar Dishes

What sets these Sweet and Sour Tamarind-Glazed Lamb Chops apart from other lamb dishes is the unique balance of flavors. The tamarind glaze provides a tangy, sweet, and slightly sour profile, which contrasts with the rich and slightly fatty lamb. Unlike more traditional lamb dishes, which might use simple herbs or spices, this recipe uses a complex marinade with ingredients like fish sauce, fennel, cinnamon, and cloves, creating a multilayered flavor profile. Additionally, the broiling method used in this recipe gives the lamb a charred, grilled texture without the need for an outdoor grill, making it a versatile cooking technique for all seasons.

Where It Is Usually Served

Sweet and Sour Tamarind-Glazed Lamb Chops are often served as a luxurious main course at dinner parties, special occasions, or family gatherings. They are perfect for a holiday meal or a celebratory feast. In some Asian-influenced restaurants, you may find a similar version of this dish served alongside a variety of sides, such as steamed rice, sauted greens, or pickled vegetables. The rich, aromatic lamb pairs well with both hearty and light accompaniments, making it a versatile dish that can adapt to different dining settings.

Interesting Facts

Tamarind is not only a key ingredient in many Asian cuisines but also plays a role in traditional medicine, where it is believed to aid digestion and serve as a mild laxative.
The word "tamarind" comes from the Arabic word "tamr hind," meaning "Indian date," referencing its origin and appearance similar to dates.
Lamb, which can be a tough meat if not cooked properly, benefits from marinades like the one used in this recipe, which tenderizes the meat while infusing it with flavors.
The technique of broiling lamb under high heat mimics the results of grilling but can be done year-round in any kitchen.

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FAQ about Sweet and Sour Tamarind-Glazed Lamb Chops Recipe

The lamb chops should be marinated for at least 4 hours and up to 12 hours for optimal flavor. During marination, turn the chops a few times to ensure even coating.

Yes, you can grill the lamb chops instead of broiling them. If you're grilling, make sure to cook them over medium-high heat, turning them regularly for even cooking. The broiler method provides a similar result when outdoor grilling isn't an option.

While this recipe is specifically designed for lamb chops, you could try it with other meats such as beef steaks or pork chops. Adjust the cooking time based on the thickness of the meat and the desired level of doneness.

Store any leftover lamb chops in an airtight container in the refrigerator for up to 3 days. You can reheat them gently in the oven or on the stovetop to preserve their texture. If you'd like to freeze them, wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.

Yes, you can prepare the marinade in advance. Store it in an airtight container in the refrigerator for up to 3 days before using it. Make sure to stir it well before applying to the lamb chops.

Absolutely! If you prefer a milder flavor, reduce or omit the Sriracha hot sauce. Alternatively, you can add more to increase the heat. Adjust the spices to suit your taste.

Tamarind-glazed lamb chops pair wonderfully with dishes like steamed rice, couscous, roasted vegetables, or a fresh salad. You can also serve them with a tangy yogurt sauce or a mint chutney to complement the rich, sweet, and sour flavors.

To ensure the lamb chops are properly cooked, insert an instant-read thermometer into the thickest part of the meat. For medium-rare, the temperature should reach at least 140°F (60°C). Let the lamb rest for 5 minutes after removing from the broiler to allow the juices to redistribute.

If you can't find tamarind paste, you can substitute it with tamarind concentrate, or mix a small amount of brown sugar, vinegar, and lemon juice to replicate the sweet, sour, and tangy flavor of tamarind.

Comments

Brandon Collins

10/13/2023 10:10:28 PM

Delicious! - Absolutely scrumptious!

Larry Gomez

02/06/2024 12:51:03 AM

Simple and straightforward recipe to follow. I mistakenly used a block of tamarind pulp instead of tamarind paste, but the dish still turned out great. I had to blend the marinade in a food processor to break down the pulp, resulting in a thick mixture with some small bits remaining. Despite this, the grilled dish was delicious. I will definitely be making this recipe again.