Name: Roasted American Lamb Chops with Fragrant Indian Fenugreek Sauce
Prep time: 55 min
Cook time: 25 min
Total time: 1 h 20 min
Yield: 46 servings
Ingredients: 2 American rack of lamb, Frenched (1.75-2lbs each); 1 tsp Olive oil; Salt & pepper to taste; 12 tsp Garam masala; 1 tbsp Coconut oil; 1 Shallot, chopped; 3 Fat garlic, rough chopped; 1 tbsp Ginger, finely chopped; 0.50 tsp Turmeric; 0.50 tsp Fennel seeds (optional); 0.50 tsp Mustard seed (optional); 1.50 Diced tomatoes (about 2 medium tomatoes); 13 Coconut milk (1 can); 1 tsp Dry fenugreek leaves; 1 tsp Salt; 1 tsp Brown sugar or honey; Cilantro; Toasted fennel seeds; Aleppo chili flakes

CategoryRack of Lamb

Recipe provided by Oven-Roasted Lamb Chops with Indian Curry Sauce | Feasting At Home, courtesy of the American Lamb Board (Roasted American Lamb Chops with Fragrant Indian Fenugreek Sauce | American Lamb).

Prep time: 45-55 minutes

Cook time: 20-25 minutes

Yields46 Servings

Prep Time55 minsCook Time25 minsTotal Time1 hr 20 mins

Lamb

2 American rack of lamb, Frenched (1.75-2lbs each)

1 tsp Olive oil

Salt & pepper to taste

12 tsp Garam masala

Indian Coconut Fenugreek Sauce

1 tbsp Coconut oil

1 Shallot, chopped

3 Fat garlic, rough chopped

1 tbsp Ginger, finely chopped

0.50 tsp Turmeric

0.50 tsp Fennel seeds (optional)

0.50 tsp Mustard seed (optional)

1.50 Diced tomatoes (about 2 medium tomatoes)

13 Coconut milk (1 can)

1 tsp Dry fenugreek leaves

1 tsp Salt

1 tsp Brown sugar or honey

Garnish

Cilantro

Toasted fennel seeds

Aleppo chili flakes

Preheat oven to 425F. Trim any excess fat, and pat lamb dry. Brush with olive oil. Sprinkle all sides with salt, pepper and garam masala spice blend (or use Indian curry powder). Place on a baking sheet and set aside.

Begin making the sauce. In a medium pot or large saute pan, heat coconut oil over medium heat. Add shallot, garlic and ginger and stir until golden and fragrant, about 4 minutes. Add turmeric, fennel seed and mustard seeds and continue cooking one more minute, stirring. Add diced tomato and their juices. Continue cooking and stirring about 5 more minutes until the tomatoes break down. Add coconut milk, fenugreek leaves, salt, and sugar. Stir, taste, adjust salt. Bring to a simmer, turn heat to low and let simmer while you bake the lamb.

Place lamb in the oven, roast 10 minutes, flip, cook 10 more minutes, then flip once more and then broil for a couple minutes if you like a crispy crust. Be careful not to burn while broiling. Remove lamb from oven. Let rest 5-10 minutes, then slice and plate or platter over top the fenugreek sauce. Sprinkle with fresh cilantro, toasted fennel seeds (optional) and chili flakes (aleppo chili is nice) if you like. Serve with basmati rice. (optional)

Ingredients