Lamb with Date, Tamarind & Spice Glaze
A Middle Eastern-inspired lamb dish glazed with dates, tamarind, and warm spices. The dates provide natural sweetness, body, and gloss, while tamarind brings acidity and prevents the glaze from becoming heavy.
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Print Pin RateServings: 4 Servings
Calories: 827kcal
Cost: £12
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Small Saucepan for Glaze
- 1 Heavy Frying Pan or Roasting Pan for Lamb
Ingredients
- 800 g Lamb Rump or Lamb Loin, trimmed 1 lb 12 oz
- 8 g Fine Sea Salt 1¼ tsp
- 3 g Black Pepper, freshly ground ¾ tsp
- 20 ml Olive Oil 4 tsp
Date, Tamarind & Spice Glaze
- 120 g Medjool Dates, pitted and chopped 4¼ oz
- 150 ml Lamb Stock or Chicken Stock 5 fl oz
- 30 g Tamarind Paste 2 tbsp
- 20 g Honey 1 tbsp
- 10 ml Lemon Juice 2 tsp
- 1 each Garlic Clove, finely grated
- 8 g Fresh Ginger, finely grated 1½ tsp
- 1 tsp Ground Cumin 1 tsp
- ½ tsp Ground Coriander ½ tsp
- ½ tsp Ground Cinnamon ½ tsp
- ¼ tsp Chilli Flakes ¼ tsp
- 2 g Fine Sea Salt ¼ tsp
Garnish
- 20 g Pistachios, lightly toasted and chopped ¾ oz
- 10 g Fresh Mint leaves torn ½ oz
- 10 g Fresh Coriander leaves ½ oz
- 40 g Pomegranate Seeds, optional 1½ oz
Instructions
- Place the Medjool Dates, Stock, Tamarind Paste, Honey, Lemon Juice, Garlic, Ginger, Cumin, Coriander, Cinnamon, Chilli Flakes, and Salt in a small saucepan.
- Bring gently to a simmer and cook for 8–10 minutes until the dates soften and the liquid begins to thicken.
- Blend until smooth, then return to the pan and reduce gently until glossy and spoon-coating. The glaze should be sweet, sharp, and lightly spiced.
- Season the Lamb with Salt and Pepper.
- Heat the Olive Oil in a heavy frying pan over medium-high heat. Sear the Lamb on all sides until well coloured.
- Reduce the heat and brush the Lamb generously with the Date, Tamarind & Spice Glaze. Continue cooking, turning regularly and brushing with more glaze until the Lamb reaches the desired doneness.
- For medium-rare, cook to an internal temperature of 52–54°C. Rest for 8–10 minutes before slicing.
- Slice the Lamb neatly and brush lightly with additional warm glaze.
Presentation
- Arrange the sliced Lamb on warm plates with a spoon of extra Date, Tamarind & Spice Glaze. Finish with Pistachios, Mint, Fresh Coriander, and Pomegranate Seeds if using.
- Serve with couscous, bulgur wheat, roasted aubergine, or spiced yoghurt.
Notes
The glaze should not be overly sweet. Tamarind is essential because it brings acidity, sharpness, and depth, keeping the date richness balanced.
Medjool dates give the smoothest texture and best natural sweetness.
Avoid applying the glaze too early over high heat, as the natural sugars can burn. Sear the Lamb first, then glaze during the final stage of cooking.
This glaze also works well with lamb cutlets, lamb shoulder, duck breast, or roasted carrots.
For a more robust version, add ½ tsp Ras el Hanout to the glaze.
Nutrition
Calories: 827kcal | Carbohydrates: 37g | Protein: 36g | Fat: 61g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 148mg | Sodium: 1142mg | Potassium: 826mg | Fiber: 4g | Sugar: 29g | Vitamin A: 391IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 5mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Lamb with Date, Tamarind & Spice Glaze
A Middle Eastern-inspired lamb dish glazed with dates, tamarind, and warm spices. The dates provide natural sweetness, body, and gloss, while tamarind brings acidity and prevents the glaze from becoming heavy.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print Pin RateServings: 4 Servings
Calories: 827kcal
Cost: £12
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Small Saucepan for Glaze
- 1 Heavy Frying Pan or Roasting Pan for Lamb
Ingredients
- 800 g Lamb Rump or Lamb Loin, trimmed 1 lb 12 oz
- 8 g Fine Sea Salt 1¼ tsp
- 3 g Black Pepper, freshly ground ¾ tsp
- 20 ml Olive Oil 4 tsp
Date, Tamarind & Spice Glaze
- 120 g Medjool Dates, pitted and chopped 4¼ oz
- 150 ml Lamb Stock or Chicken Stock 5 fl oz
- 30 g Tamarind Paste 2 tbsp
- 20 g Honey 1 tbsp
- 10 ml Lemon Juice 2 tsp
- 1 each Garlic Clove, finely grated
- 8 g Fresh Ginger, finely grated 1½ tsp
- 1 tsp Ground Cumin 1 tsp
- ½ tsp Ground Coriander ½ tsp
- ½ tsp Ground Cinnamon ½ tsp
- ¼ tsp Chilli Flakes ¼ tsp
- 2 g Fine Sea Salt ¼ tsp
Garnish
- 20 g Pistachios, lightly toasted and chopped ¾ oz
- 10 g Fresh Mint leaves torn ½ oz
- 10 g Fresh Coriander leaves ½ oz
- 40 g Pomegranate Seeds, optional 1½ oz
Instructions
- Place the Medjool Dates, Stock, Tamarind Paste, Honey, Lemon Juice, Garlic, Ginger, Cumin, Coriander, Cinnamon, Chilli Flakes, and Salt in a small saucepan.
- Bring gently to a simmer and cook for 8–10 minutes until the dates soften and the liquid begins to thicken.
- Blend until smooth, then return to the pan and reduce gently until glossy and spoon-coating. The glaze should be sweet, sharp, and lightly spiced.
- Season the Lamb with Salt and Pepper.
- Heat the Olive Oil in a heavy frying pan over medium-high heat. Sear the Lamb on all sides until well coloured.
- Reduce the heat and brush the Lamb generously with the Date, Tamarind & Spice Glaze. Continue cooking, turning regularly and brushing with more glaze until the Lamb reaches the desired doneness.
- For medium-rare, cook to an internal temperature of 52–54°C. Rest for 8–10 minutes before slicing.
- Slice the Lamb neatly and brush lightly with additional warm glaze.
Presentation
- Arrange the sliced Lamb on warm plates with a spoon of extra Date, Tamarind & Spice Glaze. Finish with Pistachios, Mint, Fresh Coriander, and Pomegranate Seeds if using.
- Serve with couscous, bulgur wheat, roasted aubergine, or spiced yoghurt.
Notes
The glaze should not be overly sweet. Tamarind is essential because it brings acidity, sharpness, and depth, keeping the date richness balanced.
Medjool dates give the smoothest texture and best natural sweetness.
Avoid applying the glaze too early over high heat, as the natural sugars can burn. Sear the Lamb first, then glaze during the final stage of cooking.
This glaze also works well with lamb cutlets, lamb shoulder, duck breast, or roasted carrots.
For a more robust version, add ½ tsp Ras el Hanout to the glaze.
Nutrition
Calories: 827kcal | Carbohydrates: 37g | Protein: 36g | Fat: 61g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 148mg | Sodium: 1142mg | Potassium: 826mg | Fiber: 4g | Sugar: 29g | Vitamin A: 391IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 5mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.