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

Melanie Barnard
Recipe by Cooking Light March 2002


Becky Luigart-Stayner; Jan Gautro

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

381 calories; calories from fat 33%; fat 14g; saturated fat 4.9g; mono fat 5.5g; poly fat 1.2g; protein 48.3g; carbohydrates 13.7g; fiber 0.4g; cholesterol 150mg; iron 4.8mg; sodium 405mg; calcium 43mg.