Lamb Chops with a Curry Cream Sauce or Rack of Lamb
Elevate your next dinner with these succulent **Lamb Chops with a Curry Cream Sauce** or a perfectly tender **Rack of Lamb**—a gourmet dish that combines aromatic spices with a luscious, velvety sauce. This recipe features pan-seared lamb paired with a rich curry cream sauce made from a mix of bold ingredients like turmeric, cumin, coriander, and curry powder, balanced by heavy cream and a splash of bright lemon juice. Enhanced by sautéed onions, garlic, and ginger, this indulgent dish creates a harmonious blend of flavors that’s further elevated by the final touch of fresh cilantro. Ready in just 40 minutes, this versatile recipe works equally well for a sophisticated dinner party centerpiece or a comforting weeknight meal. Serve with steamed basmati rice, warm naan, or roasted vegetables for an unforgettable culinary experience. Perfect for lamb lovers looking to explore bold, spice-rich flavor profiles!
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Recipe Information
Ingredients
- 8 pieces (or ribs) Lamb chops or rack of lamb
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1.5 teaspoons Curry powder
- 1 cup Heavy cream
- 1 cup Chicken or vegetable stock
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh cilantro leaves, chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Freshly grated ginger
- 1 medium White onion, finely diced
Instructions
Season the lamb chops or rack of lamb with salt and black pepper on both sides. Let them rest for 10 minutes at room temperature.
Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, sear the lamb chops for 3-4 minutes on each side until golden brown. For a rack of lamb, sear each side for 4-5 minutes. Remove from the pan and set aside.
In the same pan, reduce the heat to medium and add 2 tablespoons of unsalted butter. Melt the butter and sauté the diced onion for 3-4 minutes until softened.
Add the minced garlic, grated ginger, ground turmeric, ground cumin, ground coriander, and curry powder to the pan. Stir and cook for 1-2 minutes until fragrant.
Pour in the chicken or vegetable stock and bring to a simmer. Cook for 3-4 minutes, allowing the flavors to meld together.
Reduce the heat to low and stir in the heavy cream. Simmer the sauce for another 5 minutes, stirring occasionally, until it thickens slightly.
Return the lamb chops or rack of lamb to the pan, spooning the sauce over the meat. Cover and cook for 5-7 minutes, or until the lamb reaches your desired level of doneness (medium-rare or medium recommended).
Add the lemon juice and sprinkle fresh cilantro over the sauce before serving.
Transfer the lamb to serving plates and spoon the curry cream sauce generously over or alongside the lamb. Serve immediately with rice, naan, or roasted vegetables.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
