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
- Pre Heat 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) and place on a baking sheet and set aside.
- 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.
- 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.
- Stir, taste, adjust salt.
- Bring to a simmer, turn heat to low and let simmer while you bake the lamb.
- 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.
- Remove lamb from oven. Let rest 5-10 minutes, then slice and plate or platter over top the fenugreek sauce.
- Sprinkle with fresh cilantro or toasted fennel seeds if you like.
You can try this recipe and send us feedbacks!
Credit: Feasting At Home