Lamb with Garam Masala Crumbs and Curried Mint Sauce
6 servings (serving size: 2 chops and about 1 1/2 tablespoons sauce)
Becky Luigart-Stayner; Jan Gautro
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
How to Make It
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.
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