Oven-Roasted Lamb Chops with Indian Curry Sauce
Ingredients
The lamb
-
2
racks
lamb, Frenched
-
1
teaspoon
melted ghee or olive oil
-
to taste
salt
-
to taste
pepper
-
1–2
teaspoons
garam masala
Indian Curry Sauce
-
1
tablespoon
ghee or coconut oil
-
1
shallot
chopped
-
3
cloves
garlic, 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
coconut milk (13 ounces, do not use lite)
-
1
teaspoon
dry fenugreek leaves (optional)
-
1
teaspoon
salt
-
1
teaspoon
brown sugar or honey
Garnishes
-
to taste
cilantro
-
to taste
toasted fennel seeds (optional)
-
to taste
aleppo chili flakes
Instructions
- Preheat the oven to 425°F.
- Trim excess fat from the lamb and pat dry, then brush with melted ghee or olive oil. Season with salt, pepper, and garam masala.
- In a medium pot, heat ghee over medium heat and sauté shallot, garlic, and ginger until golden.
- Add turmeric, fennel seed, and mustard seed, cooking for another minute.
- Stir in diced tomatoes and cook until they break down, then add coconut milk, fenugreek leaves, salt, and sugar.
- Simmer the sauce while the lamb roasts.
- Place the lamb in the oven and roast for 10 minutes, flip, roast for another 10 minutes, then broil for a couple of minutes for a crispy crust.
- Remove the lamb from the oven and let it rest for 5-10 minutes before slicing.
- Serve the lamb over the curry sauce, garnished with cilantro, fennel seeds, and chili flakes.
Nutrition Facts (estimated)
Servings
4
Calories
550
Total fat
22.3g
Total carbohydrates
43.4g
Total protein
33.1g
Sodium
1484.3mg
Cholesterol
83.5mg
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