sweet and sour tamarind glazed lamb chops

Sweet and Sour Tamarind-Glazed Lamb Chops

Grilling And Smoking

Description

When the weather ruins your grilling plans, broiling works great for these. The simple glaze pairs perfectly with the richer gamier lamb meat and provides a flavor bomb of sweet, sour, spicy and savory, all in one.

Ingreadient

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 pan
fresh lime (quartered), diced onion, and fresh mint for garnish (optional)

Direction

Whisk together brown sugar, tamarind paste, garlic, lime juice, fish sauce, salt, Sriracha, pepper, cinnamon, clove, and fennel for the marinade in a bowl. Add lamb chops and coat thoroughly. Cover and refrigerate for at least 4 and up to 12 hours. During marination turn chops over a few times if possible.
Preheat the broiler on high for at least 10 minutes. Transfer lamb chops to a greased foil lined pan.
Broil about 7 to 8 inches from heat, about 4 minutes per side. Remove from the broiler, and brush excess marinade onto both sides.
Return to the broiler for another 1 to 2 minutes to glaze and finish cooking. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
Remove from the oven, cover the pan loosely with foil, and let rest for 5 minutes.
Transfer lamb chops to a serving platter and drizzle with pan juices.. Garnish with lime wedges, diced onion, fresh mint, and more Sriracha if so desired.

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