45g (3 tbs) butter
1 onion, finely chopped
2 tbs tamarind concentrate
2 tbs tomato puree
2.5cm piece ginger, finely grated
2 tsp soft dark brown sugar
2 tbs olive oil
grated peel and juice 1 orange
6 gdouble loin lamb chops
orange segments, orange peel and parsley sprigs to garnish
Melt butter in a pan and cook onion until transparent
Add tamarind, tomato puree, ginger, sugar oil and orange peel and juice and simmer gently, uncovered for 7-8 minutes until reduced by a quarter. Leave to cooil. 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 and parsley.
1 onion, finely chopped
2 tbs tamarind concentrate
2 tbs tomato puree
2.5cm piece ginger, finely grated
2 tsp soft dark brown sugar
2 tbs olive oil
grated peel and juice 1 orange
6 gdouble loin lamb chops
orange segments, orange peel and parsley sprigs to garnish
Melt butter in a pan and cook onion until transparent
Add tamarind, tomato puree, ginger, sugar oil and orange peel and juice and simmer gently, uncovered for 7-8 minutes until reduced by a quarter. Leave to cooil. 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 and parsley.