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

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Becky Luigart-Stayner; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

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.

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  • 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.