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Seeded Lamb Chops With Tamarind

Type: Lamb
Courses: Main Course
Serves: 4 people

Recipe Ingredients

12 oz 340gTamarind pods - peeled
1 tablespoon 15mlUnsalted butter
6   Shallots - diced
1 teaspoon 5mlSalt - plus more to taste
1/2 teaspoon 2.5mlFreshly-ground black pepper
3 teaspoons 15mlGarlic cloves - minced (large)
1/2 cup 118mlChicken stock
1 tablespoon 15mlWorcestershire sauce
1/2 teaspoon 2.5mlCayenne pepper
1 1/2 tablespoons 22mlHoney
1 tablespoon 15mlCelery seeds
1 1/2 tablespoons 22mlCracked black pepper
3 tablespoons 45mlSesame seeds
3 tablespoons 45mlCumin seeds
8   Four-ounce lamb chops
3/4 cup 177mlVegetable oil

Recipe Instructions

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.

This recipe yields 4 servings.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6140 broadcast 08-29-1996) - Downloaded from their Web-Site -


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