Lamb chops in sticky tamarind

Lamb chops in sticky tamarind

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  • 4
  • Easy
  • Carb Conscious Fat conscious
  • 20 minutes
  • 10 minutes
  • Cordoba Crescendo 2004


  • 8 lamb cutlets, trimmed
  • 2 t tamarind paste
  • ¾ cup thick soy sauce
  • 2 T mint, chopped
  • ½ cup coriander, chopped

Cooking Instructions

Place the cutlets in a deep dish. Soften the tamarind in a little hot water and add the soy sauce, mint and coriander. Mix well and pour over the lamb.

Leave to marinate for 15 minutes. Heat a grill pan or braai grid until very hot. Sear the chops on one side, turn over and cook for 3 minutes or until done to your liking. Pour over the remaining sauce and heat through.

Cook’s tip: Serve with a lentil salad dressed with lemon, flat-leaf parsley and olive oil, or with fresh peas puréed with yoghurt and mint.

Per serving: 902.7kJ, 27.29g protein, 8.73g fat, 5g carbs


TASTE’s take:

These meltingly tender lamb chops smothered in a sticky, tangy marinade are a real treat cooked over hot coals.


Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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