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Lamb Chops Tamarind

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45 g (1 oz/3 tablespoons) butter
1 onion, finely chopped
2 tablespoons tamarind concentrate
2 tablespoons tomato puree (paste)
2.5 cm (1 in) piece fresh ginger root, finely grated
2 teaspoons dark soft brown sugar
2 tablespoons olive oil
Grated peel and juice of 1 large orange
6 double loin lamb chops
Orange segments, orange peel and parsley sprigs, to garnish


Serves: 6


Melt the butter in a saucepan and cook onion until transparent.

Add tamarind concentrate, tomato puree (paste), ginger root, sugar, oil and orange peel and juice and simmer gently, uncovered, for 7-8 minutes until reduced by a quarter, Leave to cool. Coat the chops thoroughly in the sauce, then cover and refrigerate overnight.

Grill the chops on a rack over hot coals for 15-20 minutes, turning twice during cooking and basting frequently with remaining sauce. If there is insufficient sauce for basting use a little olive oil instead. Serve garnished with orange segments and peel and parsley.

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