Seeded Lamb Chops with Tamarind Recipe

Name: Seeded Lamb Chops with Tamarind
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces tamarind pods, peeled; 1 tablespoon unsalted butter; 6 shallots, diced; 1 teaspoon salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 3 large garlic cloves, minced; 1/2 cup chicken stock; 1 tablespoon Worcestershire sauce; 1/2 teaspoon cayenne pepper; 1 1/2 tablespoons honey; 1 tablespoon celery seeds; 1 1/2 tablespoons cracked black pepper; 3 tablespoons sesame seeds; 3 tablespoons cumin seeds; 8 (4-ounce) lamb chops; 3/4 cup vegetable oil

Servings: persons

12 ounces tamarind pods, peeled
1 tablespoon unsalted butter
6 shallots, diced
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 large garlic cloves, minced
1/2 cup chicken stock
1 tablespoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1 1/2 tablespoons honey
1 tablespoon celery seeds
1 1/2 tablespoons cracked black pepper
3 tablespoons sesame seeds
3 tablespoons cumin seeds
8 (4-ounce) lamb chops
3/4 cup vegetable oil

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

1302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 ounces tamarind pods, peeled, 1 tablespoon unsalted butter, 6 shallots, diced, 1 teaspoon salt, plus more to taste, and more.

Yes, Seeded Lamb Chops with Tamarind falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seeded Lamb Chops with Tamarind

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions