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Lamb with Garam Masala Crumbs and Curried Mint Sauce

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: 2 chops and about 1 1/2 tablespoons sauce)
Adding red curry powder to the mint sauce and seasoning the breadcrumbs with garam masala gives this dish an Indian flair.

Ingredients

  • 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
  • Lamb:
  • 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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 450°.

  3. 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.