Roasted American Lamb Chops with Fragrant Indian Fenugreek Sauce
Roasted American Lamb Chops with Fragrant Indian Fenugreek Sauce
Roasted American Lamb Chops with Fragrant Indian Fenugreek Sauce

Roasted American Lamb Chops with Fragrant Indian Fenugreek Sauce

    

July 22, 2020

Create a meal that will shine as the main dish at every dinner party. This American Lamb Rack has a complex flavor profile of spice, and is complemented with coconut for the perfect bite at your next dinner.

  • Prep: 45 mins
  • Cook: 20 mins
  • Yields: 4-6 servings

Ingredients

For the Rack of Lamb

2 racks of American lamb; frenched (1 3/4-2 lbs each)

1 tsp olive oil

salt and pepper; to taste

1 tsp garam masala

For the Indian Coconut Fenugreek Sauce

1 tbsp coconut oil

1 shallot; chopped

3 cloves garlic; rough chopped

1 tbsp ginger; finely chopped

1/2 tsp turmeric

1/2 tsp fennel seed (optional)

1/2 tsp mustard seed (optional)

1/2 cup tomatoes; diced

13 oz. can coconut milk

1 tsp dry fenugreek leaves

1 tsp salt

1 tsp brown sugar or honey

Garnish

cilantro, toasted fennel seeds, aleppo chili flakes

Directions

1Preheat 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.

2Begin 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.

3Place 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)

Recipe and photos courtesy of the American Lamb Board and Feasting at Home. 

additional recipies at: http://superiorfarmsfarmersmark.com/recipes/

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