When the weather ruins your grilling plans, broiling works great for these. The simple glaze pairs perfectly with the richer gamier lamb meat and provides a flavor bomb of sweet, sour, spicy and savory, all in one.
Ingredients
- packed light brown sugar: 0.25 cup
- tamarind paste: 2 Tbsp
- garlic: 2 clove (crushed)
- lime: 1 piece (juiced)
- fish sauce: 1 Tbsp
- 1/2 teaspoons kosher salt: 1 piece
- Sriracha hot sauce, or other chili sauce: 1 tsp (for garnish)
- ground black pepper: 0.5 tsp
- cinnamon: 0.125 tsp
- ground clove: 0.125 tsp
- finely crushed fennel seeds: 0.125 tsp
- thick-cut lamb loin chops (4-ounces each): 6 piece
- vegetable oil for greasing pan: 1 tsp
- lime (quartered), diced onion, and fresh mint: (for garnish, fresh, optional)
Metric Conversion
Stages of cooking
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Whisk together brown sugar, tamarind paste, garlic, lime juice, fish sauce, salt, Sriracha, pepper, cinnamon, clove, and fennel for the marinade in a bowl. Add lamb chops and coat thoroughly. Cover and refrigerate for at least 4 and up to 12 hours. During marination turn chops over a few times if possible.
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Preheat the broiler on high for at least 10 minutes. Transfer lamb chops to a greased foil lined pan.
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Broil about 7 to 8 inches from heat, about 4 minutes per side. Remove from the broiler, and brush excess marinade onto both sides.
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Return to the broiler for another 1 to 2 minutes to glaze and finish cooking. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
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Remove from the oven, cover the pan loosely with foil, and let rest for 5 minutes.
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Transfer lamb chops to a serving platter and drizzle with pan juices.. Garnish with lime wedges, diced onion, fresh mint, and more Sriracha if so desired. ChefJohn Editorial Note: Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
