When the weather ruins your grilling plans, grilling works well for this. The simple glaze pairs perfectly with the richer gamier lamb meat and provides a sweet, sour, spicy and savory flavor bomb, all in one.
Sweet & Sour Coated Lamb Chop –Deep Baked, Flipped
There’s nothing I love more than sharing easy and delicious recipes, unless they’re sharing new and exciting techniques; or, as is the case with this sweet and sour layered mutton, and old and less used techniques. I’m talking about cooking the meat under our broiler, which my good friend (whom I’ve never met), Alton Brown, aptly refers to as, “the upside down grill.”
Of course, grilling lamb in the kitchen is not the same experience as grilling it outside on a sunny day, while sipping a cold beer, but as the philosopher once said, “Life is a compromise.” No, you can’t compete with cooking outside, but when it’s raining, or snowing, knowing how to get similar results in the comfort of your kitchen is a very good skill to have.
As with all cooking methods, you have to deal with a few variables, like how hot your broiler is, and how far the rack is under the heat, but the results are well worth the practice. I like the flame, or whatever the heating element is, to be about 7-8 inches from the surface of the meat, so we get the similar sear/char we expect to come out. Speaking of charcoal, I love how this tamarind glaze looks and tastes, but no matter how you flavor your meat, I really hope you try your broiler soon. Enjoy!
. 1/4 cup packed light brown sugar
. 2 tablespoons tamarind paste
. 2 cloves of garlic, crushed
. 1 lime, juiced
. 1 tablespoon fish sauce
. 1 1/2 teaspoons kosher salt
. 1 teaspoon Sriracha hot sauce, or other chili sauce, plus more for garnish
. 1/2 teaspoon ground black pepper
. 1/8 teaspoon cinnamon
. 1/8 teaspoon ground cloves
. 1/8 teaspoon finely ground fennel seeds
. 6 thick-cut lamb loins (4-ounces each)
. 1 teaspoon vegetable oil for greasing the pan
. fresh lime (quartered), diced onion, and fresh mint for garnish (optional)
Whisk brown sugar, tamarind paste, garlic, lime juice, fish sauce, salt, Sriracha, pepper, cinnamon, cloves, and fennel for marinade in a bowl. Add the lamb chops and coat thoroughly. Cover and refrigerate for at least 4 and up to 12 hours. While marinating, turn the chops several times if possible.
Heat the chicken on high for at least 10 minutes. Transfer the lamb to a greased foil-lined pan.
Grill about 7 to 8 inches from the heat, about 4 minutes per side. Remove from broiler, and brush excess marinade on both sides.
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).
Remove from the oven, cover the pan loosely with foil, and let rest for 5 minutes.
Transfer the lamb to a serving plate and drizzle with the pan juices. Garnish with lime wedges, diced onions, fresh mint and more Sriracha if desired.