Lamb with Garam Masala Crumbs and Curried Mint Sauce

Lamb with Garam Masala Crumbs and Curried Mint Sauce Recipe
Becky Luigart-Stayner; Jan Gautro
Adding red curry powder to the mint sauce and seasoning the breadcrumbs with garam masala gives this dish an Indian flair.


6 servings (serving size: 2 chops and about 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 381
Caloriesfromfat 33 %
Fat 14 g
Satfat 4.9 g
Monofat 5.5 g
Polyfat 1.2 g
Protein 48.3 g
Carbohydrate 13.7 g
Fiber 0.4 g
Cholesterol 150 mg
Iron 4.8 mg
Sodium 405 mg
Calcium 43 mg


Curried Mint Sauce:
1/2 teaspoon cornstarch
1 tablespoon water
2/3 cup white wine vinegar
3 tablespoons sugar
1/4 cup chopped fresh mint
1/2 teaspoon red curry powder
2 (1-ounce) slices day-old white bread
2 teaspoons garam masala
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 (4-ounce) French-cut lamb rib chops, trimmed


To prepare sauce, combine cornstarch and water in small bowl, stirring with a whisk to form a slurry. Bring vinegar and sugar to a simmer in small saucepan, stirring until sugar dissolves. Add slurry mixture; simmer 2 minutes or until slightly thickened, stirring constantly with a whisk. Remove from heat. Stir in mint and curry powder; steep 30 minutes. Strain and set aside.

Preheat oven to 450°.

To prepare lamb, place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, garam masala, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Place lamb on a shallow baking sheet. Press breadcrumb mixture onto lamb. Bake at 450° for 15 minutes or until desired degree of doneness.

Melanie Barnard,

Cooking Light

March 2002
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