Seeded Lamb Chops with Tamarind

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

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
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.


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