Sweet and Sour Tamarind-Glazed Lamb Chops

Sweet & Sour Tamarind-Glazed Lamb Chops ?Grilling Inside, Upside Down

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There?s nothing I enjoy more than sharing an easy, delicious recipe, unless it?s sharing a new, and exciting technique; or, as was the case with these sweet and sour tamarind-glazed lamb chops, and old, and underused technique. I?m talking about cooking meat under our broilers, which my good friend (who I?ve never met), Alton Brown, very accurately refers to as an, ?upside-down grill.?

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Of course, broiling lamb chops in the kitchen isn?t quite the same experience as grilling them outside on a sunny day, while sipping an ice-cold beer, but as the philosopher once said, ?Life is a compromise.? No, you can?t compete with the ambience of outdoor cooking, but when it?s pouring rain, or dumping snow, knowing how to get similar results in the comfort of your kitchen is a very nice skill to have.

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As with all cooking methods, you?ll have to deal with a few variables, such as how hot your broiler is, and how far the rack sits under the heat, but the results are well worth some practice. I like the flame, or whatever the heating element is, to be about 7-8 inches from the surface of the meat, so we get a similar sear/char we?d expect to get outside. Speaking of char, I loved how this tamarind glaze looked and tasted, but no matter how you flavor your meat, I really do hope you give your broiler a try soon. Enjoy!