Grilled Senegalese-Spiced Lamb Chops with Tamarind Glaze
Juicy lamb chops marinated in Senegalese spices and finished with a tangy tamarind glaze over an open grill. This african-inspired lamb ready in about 30 minutes pairs about 1-inch thick lamb chops, teaspoons ground coriander, teaspoon ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8, about 1-inch thick lamb chops
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4, minced garlic cloves
- 1/2 teaspoon ginger powder
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons tamarind paste
- 1 tablespoon honey
- 2 tablespoons water
- 1/4 cup chopped for garnish fresh mint leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a mixing bowl, combine 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon paprika, 4 minced garlic cloves, 1/2 teaspoon ginger powder, 3 tablespoons olive oil, 2 teaspoons salt, and 1 teaspoon black pepper to create the marinade.
- Step 2: Rub the marinade evenly over 8 lamb chops, cover with plastic wrap, and refrigerate for at least 2 hours or overnight for best flavor.
- Step 3: Preheat grill to medium-high heat (about 400°F). Remove lamb chops from marinade and let them come to room temperature for 15 minutes.
- Step 4: While grill heats, mix 3 tablespoons tamarind paste with 1 tablespoon honey and 2 tablespoons water in a small bowl to create the glaze.
- Step 5: Grill lamb chops for 4-5 minutes per side, brushing generously with tamarind glaze during the last 2 minutes of cooking until chops reach desired doneness and edges are slightly charred.
- Step 6: Remove from grill and let rest for 5 minutes. Garnish with 1/4 cup chopped fresh mint leaves before serving.
Frequently asked questions
How long does Grilled Senegalese-Spiced Lamb Chops with Tamarind Glaze take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Senegalese-Spiced Lamb Chops with Tamarind Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep about 1-inch thick lamb chops from drying out.
Can I substitute ingredients in Grilled Senegalese-Spiced Lamb Chops with Tamarind Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Senegalese-Spiced Lamb Chops with Tamarind Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Senegalese-Spiced Lamb Chops with Tamarind Glaze?
African lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
