If using block tamarind, dissolve 2 tablespoons shredded tamarind in 2 tablespoons warm water, mash and strain to yield about 3 tablespoons tamarind concentrate. If using store-bought concentrate/paste, measure 3 tablespoons directly.

In a medium bowl whisk together tamarind concentrate, plain yogurt, minced garlic, grated ginger, brown sugar, soy sauce, olive oil, ground cumin, ground coriander, smoked paprika, red chile flakes, salt, black pepper, and lemon juice until smooth and well combined.

Pat lamb chops dry with paper towel. Make 2–3 shallow slits in the meat side of each chop to help the marinade penetrate.

Place chops in a shallow dish or zip-top bag. Pour the marinade over the lamb, turning to coat thoroughly so marinade gets into the slits. Press out excess air and seal the bag or cover the dish. Refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best flavor. Bring chops to near room temperature for 30 minutes before cooking.

Cook & Finish

Remove excess marinade from the chops, letting any thick yogurt-heavy bits drip off (do not rinse). Pat lightly with paper towel if the surface is too wet—moisture will prevent a good sear.

Heat a heavy skillet or cast-iron pan over medium-high heat until smoking slightly. Add 1 tablespoon olive oil and swirl to coat.

Sear the lamb chops: add chops to the hot pan without crowding (work in batches if needed). Sear 2–3 minutes on the first side until a deep golden-brown crust forms. Flip and sear the second side 2 minutes.

Reduce heat to medium. Add 2 tablespoons butter to the pan. Spoon melted butter over the chops (baste) as they finish cooking. For medium-rare lamb chops (about 1-inch thick), continue cooking 2–4 minutes and aim for an internal temperature of 130–135°F (54–57°C). For medium, cook to 140–145°F (60–63°C). Use an instant-read thermometer inserted into the thickest part, not touching bone.

If chops are thicker than 1.25 inches and need more time, transfer the pan to a preheated 400°F (200°C) oven for 3–6 minutes after searing to reach desired doneness.

Transfer chops to a cutting board, tent loosely with foil, and rest for 5–8 minutes. Resting lets juices redistribute and carryover cooking finish.

While chops rest, spoon any pan juices into the skillet and reduce over medium heat for 1–2 minutes. Optionally swirl in an extra teaspoon of tamarind concentrate and a splash of lemon juice to taste, then strain or spoon the sauce over the chops.

Plate the chops, drizzle with the pan sauce, sprinkle chopped cilantro and toasted sesame seeds over the top, and serve with lemon wedges on the side.