Tamarind and Chilli Barbecued Lamb Chops
Barbecued lamb chops with a sticky tamarind, chilli and mango glaze make a bold main course for warm evenings. The Thermomix TM7 blitzes the jalapeño, ginger, garlic and onion into a fragrant marinade in seconds, then simmers it with treacle and allspice into a glossy sauce, ready for the grill or barbecue.
About this recipe
Tamarind and chilli barbecued lamb chops Thermomix TM7 style bring a fiery, sweet-sour Caribbean-inspired twist to your next barbecue. Searching for a lamb chops recipe that goes beyond salt and pepper? This all-in-one kitchen machine transforms whole jalapeño chilli, root ginger, garlic and onion into a silky marinade base within seconds, then gently cooks it with tamarind paste, wine vinegar, treacle and ground allspice into a glossy glaze that clings beautifully to the meat. The ripe mango adds natural sweetness and body, softening the heat while keeping the sauce vibrant. Ideal for a summer barbecue or a quick weeknight dinner finished under a hot grill, this recipe delivers sticky, caramelised edges and tender lamb without any labour-intensive prep. Fans of tamarind recipes will appreciate how the TM7 develops deep, layered flavours hands-free, so you can focus on the fire while the marinade builds itself.
Preparation tips
- Pat the lamb chops dry before brushing them with the glaze so the tamarind and mango marinade caramelises properly on the barbecue rather than steaming the surface of the meat.
- Reserve a few spoonfuls of the cooked tamarind glaze before coating the raw chops, then serve it alongside as a dipping sauce with the sliced ripe mango for extra freshness.
- If jalapeño heat worries younger guests, deseed the chilli before blending, or replace half of it with a few chunks of extra mango to keep the sweetness while taming the spice.
Recipe variations
- For a milder family version, swap the jalapeño for a red pointed pepper and add a pinch of smoked paprika, keeping the tamarind and mango base intact for sweet, fruity lamb chops everyone can enjoy.
- In winter, grill the glazed chops indoors under a hot grill and serve with roasted sweet potato; substitute the fresh mango with mango chutney stirred into the simmered tamarind sauce.
Why this recipe works
Achieving the perfect balance of sharp tamarind and spicy chilli on lamb chops requires absolute precision. The Thermomix TM7 removes the uncertainty from preparation, expertly blending your marinade to a flawless consistency every single time. Whether you are searing or slow cooking, the TM7 ensures the flavours penetrate the meat deeply for a restaurant-quality finish. Say goodbye to uneven seasoning and embrace the certainty of intelligent technology. This recipe guarantees a perfectly glazed, succulent main course that meets your exacting standards without the stress.
Thermomix TM7 Benefits
- Blitzing the jalapeño, ginger and garlic takes mere seconds in the TM7, giving the marinade a fine, even base without any chopping board.
- Mixing tamarind paste with treacle, vinegar and allspice in the Thermomix produces a fully blended glaze with no streaks of molasses.
- Gentle heating simmers the mango sauce in the mixing bowl until thick and sticky, with no scorched sugar at the bottom of a pan.
- Weighing the treacle and tamarind paste directly into the TM7 bowl keeps the sweet-sour balance of the glaze spot on with fewer sticky spoons.
- Grating the fresh root ginger in the Thermomix releases its juices completely, infusing the chilli marinade with sharp, aromatic warmth.
Ingredients
- onions
- fresh root ginger
- garlic clove
- fresh jalapeño chilli
- ripe mango
- tamarind paste
- treacle
- ground allspice
- red wine
- orange juice