Lamb with Garam Masala Crumbs and Curried Mint Sauce

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.

Yield: 6 servings (serving size: 2 chops and about 1 1/2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 381
  • Calories from fat: 33%
  • Fat: 14g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 48.3g
  • Carbohydrate: 13.7g
  • Fiber: 0.4g
  • Cholesterol: 150mg
  • Iron: 4.8mg
  • Sodium: 405mg
  • Calcium: 43mg


  • 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


  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.
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