Tamarind Barbecue Lamb with Yucca Mojo, Avocado, an

Name: Tamarind Barbecue Lamb with Yucca Mojo, Avocado, and Parsley Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced onion; 4 tablespoons chopped garlic; 2 cups tamarind syrup; 2 cups white vinegar; 1/2 cup brown sugar; 2 cups ketchup; 5 bay leaves; Salt and pepper; 4 double lamb chops; 2 large yucca; Flour, for coating; Vegetable oil, for frying; 1 onion, julienne; 2 green peppers, julienned; 2 cloves garlic, sliced; 1 cup olive oil; 1 cup white vinegar; 1 cup cilantro leaves; Salt and pepper; Parsley Oil, recipe follows; 1 avocado, peeled, pitted, and sliced; 2 bunches watercress, cleaned; 1 bunch parsley; 1 cup olive oil; 2 limes, juiced; Salt; Hot sauce

Servings: persons

1 cup diced onion
4 tablespoons chopped garlic
2 cups tamarind syrup
2 cups white vinegar
1/2 cup brown sugar
2 cups ketchup
5 bay leaves
Salt and pepper
4 double lamb chops
2 large yucca
Flour, for coating
Vegetable oil, for frying
1 onion, julienne
2 green peppers, julienned
2 cloves garlic, sliced
1 cup olive oil
1 cup white vinegar
1 cup cilantro leaves
Salt and pepper
Parsley Oil, recipe follows
1 avocado, peeled, pitted, and sliced
2 bunches watercress, cleaned
1 bunch parsley
1 cup olive oil
2 limes, juiced
Salt
Hot sauce

1
In a saucepan, saute the onions and garlic.
2
Add the tamarind syrup, vinegar, brown sugar, ketchup, and bay leaves.
3
Reduce until it becomes thick syrup, about 20 minutes.
4
Season with salt and pepper.
5
Let cool completely.
6
Yucca Mojo: Peel yucca and boil in salted water until tender.
7
Drain and cool.
8
Cut in long sticks then lightly flour and fry until crisp.
9
Preheat the oven to 350 degrees F.
10
In a hot pan, saute onions, peppers, and garlic in a touch of oil.
11
When soft, add the rest of the oil, vinegar, fried yucca, and cilantro.
12
Season the mixture well with salt and pepper.
13
Generously dip the lamb chops in barbecue sauce and sear well on all sides in a saute pan.
14
Finish in the oven for 10 minutes.
15
Serve lamb over yucca mojo drizzled with parsley oil.
16
Garnish with fresh avocado and watercress.
17
Puree parsley leaves, oil, and lime juice.
18
Season mixture with salt and hot sauce.

1725

kcal

Calories

142

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 27 ingredients. The key ingredients include: 1 cup diced onion, 4 tablespoons chopped garlic, 2 cups tamarind syrup, 2 cups white vinegar, and more.

Yes, Tamarind Barbecue Lamb with Yucca Mojo, Avocado, and Parsley Oil 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!

Tamarind Barbecue Lamb with Yucca Mojo, Avocado, and Parsley Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions