Glazed pepper lamb with tomato and tamarind sauce recipe

Glazed pepper lamb with tomato and tamarind sauce recipe from Vicky11

dairy free egg free nut free can make in advance ok to freeze
Category Meat recipes
Prep time20 mins
Cook time30 mins

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For the lamb:
2 x 150g fillet of lamb
1 tbsp. Sunflower oil
Freshly ground black pepper
1 clove minced garlic
1 pinch sea salt
1 tsp lemon juice
1 tsp. honey

For the sauce:
1 tsp. tamarind paste
100ml. lamb stock
100ml red wine
½ tsp brown sugar
1 tbsp. chopped tomatoes
1 tbsp. chopped basil


1. Preheat oven 200C/gas 6. Mix garlic, pepper, salt, lemon juice and honey together. Rub the mixture on the fillet of lamb. Cover and leave at room temperature for 20 minutes.
2. Heat sunflower oil in a pan. Place the lamb in the pan and fry till the outside is golden brown. Transfer the lamb on a roasting tin and place in the preheated oven and for 15 minutes.
3. Place the lamb stock, red wine, brown sugar and tamarind in a pan and bring to the boil. Reduce the sauce to a thick and syrupy consistency. Add in the tomatoes.
4. Remove the lamb from the oven. Sizzle the tamarind sauce into the roasting tin with the lamb. Spoon some sauce to coat the lamb. Sprinkle with chopped basil. To serve, transfer the lamb onto a chopping broad. Slice the lamb and transfer onto 2 warm plates. Spoon over with the rest of the sauce. Garnish with a sprig of basil.

gransnetter Reviews

From: Vicky11 on Mon 02-Dec-13 23:29:42 Overall rating: 0.0
This is a lovely way of cooking lamb.