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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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Pour in the chicken or vegetable stock and bring to a simmer. Cook for 3-4 minutes, allowing the flavors to meld together.
Step 6
Reduce the heat to low and stir in the heavy cream. Simmer the sauce for another 5 minutes, stirring occasionally, until it thickens slightly.
Step 7
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).
Step 8
Add the lemon juice and sprinkle fresh cilantro over the sauce before serving.
Step 9
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
| Serving size | (1536.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3735.7 |
| Total Fat 317.8g | 0% |
| Saturated Fat 146.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1078mg | 0% |
| Sodium 4915.2mg | 0% |
| Total Carbohydrate 26.3g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 7.5g | |
| Protein 205.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 299.2mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 2662.5mg | 0% |
Source of Calories