Save Recipe Print
Total:
1 hr 20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Place the tamarind in a large saucepan and pour in enough water to cover by 1 inch. Cook over medium-low heat, covered, until soft, about 30 minutes. Mash and then push through a strainer, discarding the seeds and strings. Reserve the pulp.

Melt the butter in a saucepan over medium-high heat. Saute the shallots with the salt and ground pepper until golden brown. Add the garlic and cook 2 minutes longer. Add the chicken stock and tamarind pulp. Bring to a boil, reduce to a simmer and cook 10 minutes. Stir in the Worcestershire, cayenne and honey. Remove from the heat and keep warm.

Preheat the oven to 350 degrees. Mix together the celery seed, cracked pepper, sesame and cumin in a small shallow bowl. Season the chops all over with salt. Firmly press each into the seed mixture to coat all over. Set aside.

In a large, cast-iron skillet that comfortably holds all 8 chops, heat the oil to very hot but not smoking. 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). Transfer to a baking dish and bake 2 minutes for medium rare. To serve, coat each of 4 plates with the tamarind sauce. Top with 2 lamb chops each and serve.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Lamb Chops

Recipe courtesy of Cat Cora

Toasty Seeded Bread Sticks

Recipe courtesy of Amy Scherber

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.