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1
Place the tamarind in a large saucepan and pour in enough water to cover by 1 inch.
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2
Cook over medium-low heat, covered, until soft, about 30 minutes.
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3
Mash and then push through a strainer, discarding the seeds and strings.
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4
Reserve the pulp.
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5
Melt the butter in a saucepan over medium-high heat.
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6
Saute the shallots with the salt and ground pepper until golden brown.
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7
Add the garlic and cook 2 minutes longer.
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8
Add the chicken stock and tamarind pulp.
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9
Bring to a boil, reduce to a simmer and cook 10 minutes.
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10
Stir in the Worcestershire, cayenne and honey.
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11
Remove from the heat and keep warm.
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12
Preheat the oven to 350 degrees.
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13
Mix together the celery seed, cracked pepper, sesame and cumin in a small shallow bowl.
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14
Season the chops all over with salt.
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15
Firmly press each into the seed mixture to coat all over.
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16
Set aside.
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17
In a large, cast-iron skillet that comfortably holds all 8 chops, heat the oil to very hot but not smoking.
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18
Cook the chops in the bubbling oil until the seeds are golden, about 2 minutes per side (do not worry about a few seeds slipping off).
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19
Transfer to a baking dish and bake 2 minutes for medium rare.
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20
To serve, coat each of 4 plates with the tamarind sauce.
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21
Top with 2 lamb chops each and serve.
