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Tamarind-Garlic Glazed Lamb Chops with Minted Jasmine Rice

Serves 4
Brian Streeter
Pairs well with:
Vine Hill Ranch, Cabernet Sauvignon

Prepared with a tamarind-garlic glaze, these lamb chops will likely be unlike any you have tried before. Pairs nicely with Cakebread Cellars Vine Hill Ranch Cabernet Sauvignon.


4 oz. tamarind paste*
10 garlic cloves
2 onions, large dice
1/2 c. red wine
2 T. honey
2 tsp. black pepper
2 T. salt
2 lamb racks

1 c. jasmine rice
1 - 1/2 c. water
2 T. mint, chopped
1/2 c. pine nuts, toasted
1 tsp. salt
1 tsp. olive oil

Lamb Chops:

Preheat the oven to 450ºF. Place the tamarind, garlic, onion, red wine, honey, salt and pepper in a medium non-reactive saucepan over medium heat. Cook the mixture for 30 minutes or until the onions start to break apart. Set the pan aside and cool the glaze. Puree mixture in a blender or food processor.

Generously brush the lamb racks with the glaze and place the racks on a sheet tray with a resting rack. Place in the oven and cook for 5 minutes. Brush the rack again and cook for 3 minutes. Flip the racks on the backside and brush with the glaze cooking for 3 minutes. Pull the tray out of the oven and let the lamb rest, flip them over with the topside facing up.

Minted Jasmine Rice:

Take 1 cup of jasmine rice and rinse in a pasta strainer or sieve for one minute. Place the rice in a small pot, cover with 1 1/2 c. cold water. Place over medium heat, cover, and cook for 15 to 20 minutes until all the water is absorbed, do not stir the rice. Remove the pan from the heat, remove the top and let the rice rest. Place the rice in a mixing bowl, add the mint, pine nuts, salt and olive oil and gently toss with a fork.

To Serve:

Place the lamb back in the oven with a fresh glaze; cook for 3 more minutes or until cooked to a temperature of your liking. Divide the rice on four plates, slice the lamb and divide on the four plates.

*You can find tamarind in the Asian section of your specialty grocery store.

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