Chef Aaron Brooks Grilled Aussie lamb chops with tamarind BBQ sauce
- Prep time 2Hr
- Cook time 1Hr, 40Min
- Technique Grill, Grill
- Meat Lamb
- Cut Loin
- Serves 8
These grilled Aussie lamb chops are served with a tangy tamarind BBQ sauce, accompanied by a buttery cornbread wedge and a fresh slaw for a deliciously hearty meal.
Ingredients
- 8 Australian lamb chops
- 4 cloves garlic, crushed
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
BBQ Sauce Ingredients:
- ⅓ block (about 85g) tamarind pulp (see note in method)
- 120ml boiling water
- 1 litre ketchup
- 1 litre Coca-Cola 1 onion, finely diced
- 240ml apple cider vinegar
- 170g firmly packed light brown sugar
- 60g granulated sugar
- 2 tablespoons fresh lemon juice
- 1.5 tablespoons Worcestershire sauce
- 1 canned chipotle pepper, pureed
- 1 tablespoon chipotle pepper adobo sauce
- 1 tablespoon onion powder
- 1 tablespoon ground mustard
- 2 teaspoons fresh cracked black pepper
Note: you will have extra for another purpose.
Cornbread:
- 2 slices bacon, finely diced
- 1 large egg
- 120g creamed corn
- 120g corn kernels
- 120g sour cream
- 2 tablespoons canola oil
- 30g plain flour
- 30g fine yellow polenta or cornmeal
- 30g granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon chopped fresh parsley
- 2 tablespoons chopped spring onion
- ¼ jalapeno, seeds removed and pepper finely diced
- Butter for greasing pan
Slaw:
- 240g sliced green cabbage
- 1 fennel bulb, thinly sliced
- 120g sliced spring onions
- ¼ sweet white onion, thinly sliced
- 60g sour cream
- 60g mayonnaise
- 45ml cider vinegar
- 2 tablespoons chopped fresh parsley
- 1 tablespoon granulated sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon cracked black pepper
- 0.5 teaspoon salt
Method
- Combine all the lamb ingredients in a ziptop bag or shallow pan.Marinate the lamb for a minimum of 2 hours.
- Combine the tamarind pulp with the boiling water. Let it sit for 15 Minutes, then strain it through a fine-mesh sieve. Discard the fibers and seeds and use the remaining pulp (note: you could substitute 2 ounces prepared tamarind paste and omit the boiling/straining step.)
- Mix the pulp with the remaining ingredients in a large pot. Bring them to a simmer and cook the mixture for 1 hour. Remove it from the heat and let it cool. Puree the sauce with an immersion or stand blender.
- Preheat the oven to 375°f. In a large bowl, combine the bacon, egg, creamed corn, corn kernels, sour cream, and oil.
- In another bowl, combine the flour, polenta, sugar, baking powder, salt, parsley, green onion, and jalapeño. Pour the mixture into the dry ingredients and mix until just combined.
- Butter a 12-inch cast-iron or ovenproof skillet. Pour the batter into the skillet and bake for 40 minutes, or until a tester inserted in the center comes out clean.
- Let the cornbread cool slightly, then cut it into 8 Wedges.
- In a large bowl, combine all the slaw ingredients at least 5 minutes before serving.
- Preheat a grill. Remove the lamb chops from the marinade and discard the marinade. Grill the lamb to the desired temperature, basting the chops with a little of the BBQ sauce. Remove the lamb from the grill and let it rest for 3 Minutes before serving.
- Serve each chop with a wedge of warm buttered cornbread, a nice scoop of slaw, and a liberal dose of tamarind BBQ sauce.
