Asian-Fusion·Main Course
Sweet & Sour Tamarind Lamb Chops
Succulent loin lamb chops are marinated in a vibrant, tart, and spicy tamarind glaze, then broiled to perfection for a quick alternative to outdoor grilling. This recipe features a complex sweet and sour profile balanced with aromatic spices like fennel and cloves, finished with a fresh mint and onion garnish.
Prep
15m
Cook
12m
Total
267m
Serves
4
Method
- 01
Prepare the marinade by whisking together the tamarind paste, brown sugar, garlic, fish sauce, cinnamon, cloves, black pepper, salt, crushed fennel seeds, lime juice, and sriracha until well combined.
Watch · 1:21
- 02
Place the lamb chops into the marinade and toss until thoroughly coated. Cover and refrigerate for at least 4 hours, or up to overnight for better flavor penetration.
Watch · 2:22
- 03
Preheat your broiler on the highest setting for at least 10 minutes. Arrange the marinated chops in a single layer on a lightly greased, foil-lined baking pan.
Watch · 3:00
- 04
Place the pan under the broiler so the meat is about 7 to 8 inches from the heat source. Broil for 4 minutes on the first side, rotating the pan halfway through for even browning.
Watch · 3:22
- 05
Flip the chops over and brush with excess marinade. Broil for another 4 to 5 minutes. Flip once more and brush with the remaining marinade during the final 2 minutes of cooking until they reach medium-rare to medium doneness.
Watch · 3:45
- 06
Remove the chops from the oven and cover the pan loosely with foil. Let the meat rest for 5 minutes to allow the juices to redistribute and finish cooking.
Watch · 5:25
- 07
Plate the chops and spoon over the accumulated juices from the pan. Garnish with diced red onion, scallions, fresh mint, lime wedges, and an optional extra drizzle of sriracha.
Watch · 5:50
From Chef John
“Asian fish sauce... which as you know smells like hell but tastes like heaven.”
“You are after all the Sherry Lewis of how to do this.”
“Pardon the cliche but this is in every sense of the word a flavor bomb.”