Don’t flap your wings so hard. It only exhausts you. Close your eyes. Lean into the currents, say yes.
~Kamal Ravikant, Rebirth~
~Kamal Ravikant, Rebirth~
This recipe for Roasted Lamb Chops with Indian Curry Sauce is hands-down one of my favorites. It’s a special dish, perfect for romantic dinners or entertaining. In summer, the lamb can be grilled, but in winter, simply roast the racks whole in the oven, giving them a quick broil to finish, crisping up the edges. Slice and serve over this fragrant Indian Curry sauce. This sauce makes me incredibly happy – its flavor is so divine you will want to lick your plate.
And even if you don’t eat lamb, or have vegetarians among you, the Indian Curry Sauce is so incredible! Simply serve it with roasted veggies, or tofu, with a side of basmati rice. The dried fenugreek leaves can be left out of the dish, but if so inclined, seek them out – for it adds a delicious earthy, nuttiness to the dish which will bring it to the next level.
Simply trim the lamb racks and season with salt, pepper and garam masala spice mix ( or use curry powder). They roast quickly in the oven, about 20 minutes, just enough time to make the sauce.
Slice and serve. So easy…anyone can do this! It feels like a fancy gourmet dinner, but it’s very do-able. Give it a whirl. Make sure to buy your lamb racks already “frenched”.
February is lamb lovers month- and the American Lamb Board is giving away free gifts and prizes all month to celebrate –all you have to do is enter here! Growing up with an Egyptian father, lamb was what we ate on special occasions like Easter and Christmas. I acquired the taste at a young age- and to me it still tastes of home.
Roasted Lamb Chops with Indian Curry Sauce
A mouthwatering recipe for roasted lamb chops ( rack of lamb) with a swoon-worthy Indian Curry Sauce. For vegetarians, serve with roasted veggies or tofu! Serve it basmati rice. Perfect for a special dinner.
Author: Sylvia Fountaine | Feasting at Home Blog
Recipe type: Main, Lamb
- 2 racks of lamb, Frenched (2 lbs each)
- 1 teaspoon melted ghee or olive oil
- salt and pepper
- 1- 2 teaspoons garam masala
- Indian CurrySauce
- 1 tablespoon ghee ( or coconut oil)
- 1 shallot- chopped
- 3 fat garlic cloves- rough chopped
- 1 tablespoon ginger- finely chopped
- ½ teaspoon turmeric
- ½ teaspoon fennel seed
- ½ teaspoon mustard seed
- 1½ cups diced tomatoes ( about 2 medium tomatoes)
- 1 can 13 ounce can coconut milk
- 1 teaspoon dry fenugreek leaves - optional, but delicious!
- 1 teaspoon salt
- 1 teaspoon brown sugar or honey
- Garnish- cilantro, toasted fennel seeds, aleppo chili flakes
- Pre Heat oven to 425F
- Trim any excess fat, and pat lamb dry. Brush with melted ghee or olive oil. Sprinkle all sides with salt, pepper and garam masala spice blend ( or use Indan curry powder)and place on a baking sheet and set aside.
- Make the sauce. In a medium pot or large saute pan, heat ghee over medium heat. Add shallot, garlic and ginger and stir until golden about 3-4 minutes. Add turmeric, fennel seed and mustard seeds and continue cooking one more minute, stirring.
- Add diced tomato and their juices. Continue cooking and stirring about 5 more minutes until the tomatoes break down some. Add coconut milk, fenugreek leaves, salt, and sugar.
- Stir, taste, adjust salt.
- Bring to a simmer, turn heat to low and let simmer while you bake the lamb.
- Place lamb in the hot oven, roast 10 minutes, flip, cook 10 more minutes, then flip once more and broil for a couple minutes if you like a crispy crust. Be careful not to burn while broiling.
- Remove lamb from oven. Let rest 5-10 minutes, then slice and plate or platter over top the fenugreek sauce.
- Sprinkle with fresh cilantro, toasted fennel seeds (optional) and chili flakes (aleppo chili is nice) if you like.
- NOTES: The flavorful sauce can also be served over roasted veggies or baked tofu for vegetarians.