Chef Gary | Lamb Chops with Tamarind Sauce PDF Print E-mail
Recipe By: Chef Gary
Servings: 4 for main course
Preparation Time: 1 hour
Special Equipment: stock pot, strainer
Wine Suggestion: This is a rich dish and requires either a Rosé Champagne or a spicey Syrah or Shiraz (Australian). "Jacobs Creek Shiraz" is a good match. You can also pair this with a good Spanish Rioja that isn't overly oaked.
Amount Measure Ingredient Preparation Method
½ pounds Tamarind Pulp
1 each Orange zested and juiced
1 each Lemon zested and juiced
2 Tablespoons Fresh Ginger diced
2 clove Garlic minced
1 each Shallot diced
3 Tablespoons Dark Soy Sauce
3 Tablespoons Hoisin Sauce
2 Tablespoons Dark Molasses
2 tsp Louisiana Hot Sauce
1 Bottle Red Wine
3 ½ cup Beef Stock
3 Tablespoons Butter
to taste Salt and Pepper

2 Racks Lamb Chops Frenched
3 cloves Garlic minced
1 Tablespoon Rosemary finely chopped
1 each Lemon zested
1 Tablespoon Olive Oil
to taste Salt and Pepper

Make the Sauce:

Place fruits and vegetables in sauce pan with bottle of wine. Bring to a low simmer and break up the tamarind pulp. Cook over low until reduced by 1/3 and tamarind pulp is fully dissolved. Add beef stock and simmer to thicken. Strain well - pushing solids through strainer to thicken sauce. Stir and reduce slightly. Season with salt and pepper and finish with butter.


Prepare the Lamb:

  • Cut the Lamb racks into sections with two ribs per section (you will get 4 sections per rack).
  • Mix together the garlic, rosemary, lemon zest, salt, pepper, and olive oil. Rub onto the sectioned lamb racks. Let marinade in refrigerator for 1 hour or up to 1 day.
  • In a very hot sauté pan with a tablespoon of olive oil, sear the lamb chops on all sides. Finish in a 350 degree oven for about 5 minutes for medium rare, 8 minutes for medium, and 10 minutes for well done (medium rare is how we served them at the restaurant).
  • Cut the lamb chops in half - one rib each - and serve 4 ribs per person with rice or potatoes and vegetables. Spoon the sauce on the side next to the lamb chops.

Notes: The sauce keeps for up to 2 weeks in the refrigerator. miracles lamb chops
Glossary: "Frenched" lamb chops are those where the meat has been cleaned away from the rib bone and only the round portion of the meat is left. This should be tied with butcher or kitchen twine to hold a round shape for presentation. Remove the twine before serving.