Sweet & Sour Tamarind-Glazed Lamb Chops –Grilling Inside, Upside Down
There’s nothing I enjoy more than sharing an easy, delicious recipe, unless it’s sharing a new, and exciting technique; or, as was the case with these sweet and sour tamarind-glazed lamb chops, and old, and underused technique. I’m talking about cooking meat under our broilers, which my good friend (who I’ve never met), Alton Brown, very accurately refers to as an, “upside-down grill.”
Of course, broiling lamb chops in the kitchen isn’t quite the same experience as grilling them outside on a sunny day, while sipping an ice-cold beer, but as the philosopher once said, “Life is a compromise.” No, you can’t compete with the ambience of outdoor cooking, but when it’s pouring rain, or dumping snow, knowing how to get similar results in the comfort of your kitchen is a very nice skill to have.
As with all cooking methods, you’ll have to deal with a few variables, such as how hot your broiler is, and how far the rack sits under the heat, but the results are well worth some practice. I like the flame, or whatever the heating element is, to be about 7-8 inches from the surface of the meat, so we get a similar sear/char we’d expect to get outside. Speaking of char, I loved how this tamarind glaze looked and tasted, but no matter how you flavor your meat, I really do hope you give your broiler a try soon. Enjoy!
Ingredients
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1/4 cup packed light brown sugar
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2 tablespoons tamarind paste
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2 cloves garlic, crushed
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1 lime, juiced
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1 tablespoon fish sauce
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1 1/2 teaspoons kosher salt
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1 teaspoon Sriracha hot sauce, or other chili sauce, plus more for garnish
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1/2 teaspoon ground black pepper
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1/8 teaspoon cinnamon
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1/8 teaspoon ground clove
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1/8 teaspoon finely crushed fennel seeds
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6 thick-cut lamb loin chops (4-ounces each)
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1 teaspoon vegetable oil for greasing pan
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fresh lime (quartered), diced onion, and fresh mint for garnish (optional)
Directions
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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.
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Preheat the broiler on high for at least 10 minutes. Transfer lamb chops to a greased foil lined pan.
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Broil about 7 to 8 inches from heat, about 4 minutes per side. Remove from the broiler, and brush excess marinade onto both sides.
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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).
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Remove from the oven, cover the pan loosely with foil, and let rest for 5 minutes.
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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.
ChefJohn
Editorial Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
| 152 | Calories |
| 5g | Fat |
| 21g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 152 | |
| % Daily Value * | |
| Total Fat 5g | 7% |
| Saturated Fat 2g | 10% |
| Cholesterol 16mg | 5% |
| Sodium 1167mg | 51% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 1g | 2% |
| Total Sugars 18g | |
| Protein 6g | 12% |
| Vitamin C 7mg | 8% |
| Calcium 32mg | 2% |
| Iron 1mg | 5% |
| Potassium 167mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
