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:
1/4 cup packed light brown sugar
2 tablespoons tamarind paste
2 cloves 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 clove
1/8 teaspoon finely crushed fennel seeds
6 thick-cut lamb loin chops (4-ounces each)
1 teaspoon vegetable oil for greasing pan
fresh lime (quartered), diced onion, and fresh mint for garnish (optional)
Directions:
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.
Preheat the broiler on high for at least 10 minutes. Transfer lamb chops to a greased foil lined pan.
Broil about 7 to 8 inches from heat, about 4 minutes per side. Remove from the broiler, and brush excess marinade onto 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 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.
