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Weekend Cuisine: Roasted Lamb Chops With Indian Curry Sauce – Jane Michael Ekanem
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Weekend Cuisine: Roasted Lamb Chops With Indian Curry Sauce



Hello lovely people, who is looking forward to the weekend? I  know I am. We all look forward to the weekend for different reasons; some of us to relax and unwind, others to indulge in our cravings and the rest of humanity spends time with those they love, doing what they love.

I love food (psst, that is no secret :D) and as part of my resolution to be more open-minded towards trying new cuisine, I find myself constantly on the hunt for new recipes and then trying to create a masterpiece; and that is something I spend my weekend indulging in. This weekend has me leaning towards lamb with a promising recipe Roasted Lamp Chops With Indian Curry Sauce by Sylvia Fountaine.



  • 2 racks of lamb, (2 lbs each)
  • 1 teaspoon  olive oil
  • salt and pepper
  • 1- 2 teaspoons garam masala (garam masala is a blend of ground indian spices – I think Shoprite will have this or the local Indian market)
  • Indian CurrySauce
  • 1 tablespoon ghee ( or coconut oil)
  • 1 shallot- chopped
  • 3 fat garlic cloves- rough chopped
  • 1 tablespoon ginger- finely chopped
  • ½ teaspoon turmeric
  • ½ teaspoon fennel seed
  • ½ teaspoon mustard seed
  • 1½ cups diced tomatoes ( about 2 medium tomatoes)
  • 1 can 13 ounce can coconut milk
  • 1 teaspoon dry fenugreek leaves – optional, but delicious
  • 1 teaspoon salt
  • 1 teaspoon brown sugar or honey
  • Garnish- cilantro, toasted fennel seeds
  1. Pre Heat oven to 425F
  2. 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) and place on a baking sheet and set aside.
  3. Make the sauce. In a medium pot or large saute pan, heat ghee over medium heat. Add shallot, garlic and ginger and stir until golden about 3-4 minutes. Add turmeric, fennel seed and mustard seeds and continue cooking one more minute, stirring.
  4. Add diced tomato and their juices. Continue cooking and stirring about 5 more minutes until the tomatoes break down some. Add coconut milk, fenugreek leaves, salt, and sugar.
  5. Stir, taste, adjust salt.
  6. Bring to a simmer, turn heat to low and let simmer while you bake the lamb.
  7. Place lamb in the hot oven, roast 10 minutes, flip, cook 10 more minutes, then flip once more and broil for a couple minutes if you like a crispy crust. Be careful not to burn while broiling.
  8. Remove lamb from oven. Let rest 5-10 minutes, then slice and plate or platter over top the fenugreek sauce.
  9. Sprinkle with fresh cilantro or toasted fennel seeds if you like.

whole-roasted-lamb-chops-100-2  Lamb-chops-with-Fenugreek-Sauce-100-3


You can try this recipe and send us feedbacks!


Credit: Feasting At Home