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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Lamb with Garam Masala Crumbs and Curried Mint Sauce

Adding red curry powder to the mint sauce and seasoning the breadcrumbs with garam masala gives this dish an Indian flair.

Cooking Light MARCH 2002

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


  • 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


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.

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

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Lamb with Garam Masala Crumbs and Curried Mint Sauce recipe