Sweet n Tangy Lamb Chops

I found some fresh lamb chops at my local supermarket and bought 6 of them. The thought was to make something sweet n tangy but still have the flavor of the lamb seep through. Lamb is great since you don’t really have to cook it for too long and personally I love my meat medium done or less… but you can make it to your liking. Just make sure you don’t over-do it.

Enjoy the recipe!! Leave a comment.

Cook Time: 30 mins.
Prep Time: 10 minutes.
Serves: 3.

The Lamb Chops:
6 pieces of Lamb Chops
Salt & Pepper to taste
1 tsp cumin
1 Tablespoon Dried Parsley

The Sauce:
1 Tablespoon minced garlic
½ cup Balsamic Vinegar
1/3 cup brown sugar
Cayenne Pepper – to taste
½ tsp tamarind sauce
Recommendation: Don’t dip your finger in the sauce. Trust me – it hurts!

The Chops: salt n pepper dry rub lamb chops. This is a very easy recipe and will be ready in no time. 1st up – make a mixture of salt, pepper & cumin and dry rub the chops with it. If the chops you got are fresh – they won’t need to be marinated for long. You can leave these for 15-20 minutes and you should be good to go. I ended up adding some lemon juice to it too – but that’s completely optional.

Next up – in a pan – add some olive oil to it and let it get hot. Once hot, add the chops to the pan and sear them (on each side – for a minute or two each side). Make sure they are nice and brown. Don’t over do it, please! Once done, set the chops aside on another plate.

In the same pan – add the garlic and let it fry till the garlic is light brown (about 1-2 minutes). Don’t burn it. Add the balsamic vinegar, the tamarind sauce, the cayenne pepper and the brown sugar and stir on medium-low heat till the sauce becomes thick.

Now that the sauce is ready – put the chops back in the pan and use a ladle to pour the sauce over the chops. Reduce the heat to low and let it sit for about 5-7 minutes – or when you think the meat is ready. Add the parsley on top and serve.



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