Best 6 Curried Lamb Chops Recipes

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Curried lamb chops is a classic dish that combines the savory flavors of lamb with the aromatic spices of curry. This dish is a perfect way to add a touch of elegance to your next dinner party or family gathering. With the right ingredients and a few simple steps, you can create a delicious and memorable curried lamb chops dish that will impress your guests.

Let's cook with our recipes!

CURRIED LAMB CHOPS



Curried Lamb Chops image

"Treat yourself and someone special to a fancy dinner with these moist tender chops," suggests Imelda Cauley from Delaware, Ohio. "The mild curry and apple flavors are wonderful with lamb."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

4 bone-in loin lamb chops (about 3/4 pound)
1 tablespoon vegetable oil
1/2 cup chopped onion
1/2 cup diced peeled tart apple
1/2 teaspoon curry powder
4 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground mustard
1-1/3 cups chicken broth
2 tablespoons lemon juice
Hot cooked rice

Steps:

  • In a large skillet, brown lamb chops on both sides in oil. Remove and keep warm. In the same skillet, saute the onion, apple and curry until tender. Combine the flour, salt, sugar and mustard; add to the pan. Gradually stir in broth and lemon juice until blended. bring to a boil over medium heat; cook and stir for 2 minutes. Reduce heat., Return chops to the skillet; cover and simmer for 15 minutes, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve over rice.

Nutrition Facts :

SWEET CURRIED LAMB CHOPS



Sweet Curried Lamb Chops image

A sweet curry that even the kids love with a rich fruity sauce, best with rice or mashed potatoes to soak the sauce up.

Provided by Sandra Williamson

Categories     Lamb/Sheep

Time 2h22m

Yield 4 serving(s)

Number Of Ingredients 13

6 -8 lamb chops
2 ounces butter
2 onions, peeled & sliced
1/2 cup tomato sauce
2 tablespoons flour
4 teaspoons brown sugar
2 teaspoons curry powder
2 tablespoons fruit chutney
1 teaspoon ground ginger
1 teaspoon dry mustard
4 tablespoons white vinegar
1 1/2 cups water
2 tablespoons chopped parsley

Steps:

  • Melt butter in pan, add chops, brown well on both sides (I always well cook the chops at this stage).
  • Arrange browned/cooked chops in a single layer in an oven-proof dish.
  • Add onions to remaining pan drippings, cook 1-2 minutes, remove from pan, and put on top of chops.
  • Place flour, sugar, curry, mustard and ginger in saucepan, mix well.
  • Add vinegar, blend until smooth.
  • Add water, tomato sauce and chutney, stir constantly over heat until mixture boils and thickens.
  • Pour thickened sauce over the chops and onions, cover.
  • Bake in moderate oven for 1.5-2 hours or until chops are tender.
  • Stir in chopped parsley (To save time you can microwave the whole lot at this stage until the chops are tender, also cooking the chops well at the beginning will also save time).

LAMB CHOPS WITH CURRIED CAULIFLOWER AND YOGURT SAUCE



Lamb Chops with Curried Cauliflower and Yogurt Sauce image

Bring this delicious Mediterranean dinner to your table in three simple steps.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 1h

Number Of Ingredients 11

1 cup basmati rice
1/2 cup plain low-fat yogurt
1/2 cup chopped cilantro, or parsley
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, minced
Coarse salt and ground pepper
1 cauliflower, (2 to 2 1/2 pounds)
2 medium onions, halved and thinly sliced
2 tablespoons olive oil
2 teaspoons curry powder
8 (3 to 5 ounces each) lamb rib chops

Steps:

  • Preheat oven to 475 degrees. In a small bowl, combine yogurt, cilantro, lemon juice, and garlic. Season with salt and pepper; set sauce aside. Cook rice according to package instructions; set aside.
  • Break cauliflower into large florets; place on a rimmed baking sheet with onions. Sprinkle with oil and curry powder. Season with salt and pepper; toss to coat. Roast, tossing occasionally, until tender and browned in spots, 25 to 30 minutes.
  • Heat a large skillet over medium-high heat; sprinkle 1 teaspoon salt evenly in the bottom of skillet. Add 4 chops, and cook on both sides, 2 to 4 minutes per side for medium-rare. Transfer to plate. Wipe skillet with paper towel; repeat with remaining chops. Serve lamb with rice, cauliflower, and yogurt sauce.

LAMB CHOPS WITH CURRIED PEARS



LAMB CHOPS WITH CURRIED PEARS image

Categories     Lamb     Sauté

Yield 4 servings

Number Of Ingredients 12

4-6 single lamb chops
2 teaspoons plus 1 tablespoon olive oil
1 sprig rosemary, leaves torn off stem
1 teaspoon kosher salt
For the spicy pears:
21/2 tablespoons butter
1 jalapeno pepper, partially diced
2 teaspoons curry powder
1 tablespoon fresh-squeezed lime juice
3 tablespoons honey
2 tablespoons soy sauce
3 pears, cored and cut into 6 wedges each (could also use apples; if so, increase cooking time by 10 minutes)

Steps:

  • Slather the lamb chops with 2 teaspoons of olive oil and rosemary. Let marinate at room temperature for 15 minutes to overnight in the refrigerator. In the meantime, make the spicy pears. Heat a frying pan over medium heat. Add the butter, and when the butter is bubbling add the jalapeno pepper and the curry powder. Saute for 1 minute, until the curry and pepper is fragrant. Take care not to burn the mix; you may have to turn the heat down. Whisk in the lime juice, honey and the soy. Add the pears and stir to coat the pears. Cover, turn the heat to low and let simmer for 10 minutes until the pears are softened. Discard the large jalapeno peppers. Season the lamb chops with salt. Heat a frying pan over high heat. When the pan is very hot, add the 1 tablespoon of olive oil and swirl to coat. Add the lamb chops in a single layer, not touching. Fry for 2-3 minutes each side, depending on thickness of the lamb chops. Serve with spicy pears. Makes 4 servings.

CURRIED AUSTRALIAN LAMB CHOPS WITH CAPER AIOLI



CURRIED AUSTRALIAN LAMB CHOPS WITH CAPER AIOLI image

Categories     Lamb

Yield 4 peoplle

Number Of Ingredients 19

For Australian Lamb Chops:
1 tbsp. curry powder
3 tbsp. Dijon mustard
2 tbsp. honey
½ tsp. cayenne
4 ½ tbsp. lemon juice
1 tsp. red wine vinegar
2 tbsp. chopped garlic plus 2 small cloves garlic
1 small red onion, minced
1 cup plus 2 tbsp. canola oil
2 half-racks of lamb, approximately 2 lbs. total weight, split, cut into 16 single-chops each (Ask your butcher to do this).
Salt
For Anchovy Caper Aioli:
½ cup mayonnaise
½ tbsp. minced anchovies
½ tbsp. minced caper
¼ tbsp. garlic
½ tsp. Tabasco
1 tsp. fresh lemon juice

Steps:

  • Put the curry, mustard, honey, cayenne, 3 tbsp. lemon juice, vinegar, and chopped garlic in a bowl and slowly whisk in 1 cup of canola oil to make an emulsified marinade. Put the lamb in a baking dish or other vessel, pour the marinade over the lamb, and toss well to coat. Cover and refrigerate for at least 24 hours or up to 48 hours. When ready to cook and serve, prepare a grill for grilling. Remove the chops from the marinade, brushing off any marinade solids. Season the chops with salt and pepper and grill them until nicely charred and cooked through, 2 to 3 minutes per side for medium, or a bit longer for more well done. Set the chops aside to rest for 5 minutes while you prepare the mayonnaise sauce. To make aioli, put the mayonnaise, anchovies, capers, garlic, Tabasco, and lemon juice in a bowl and whisk them together. Whisk in some room-temperature water, a few drops at a time to this if desired. (This mayonnaise can be covered and refrigerated for up to 2 days). Serve sauce alongside chop and enjoy!

INDIAN LAMB CHOPS WIH CURRIED CAULIFLOWER



Indian Lamb Chops wih Curried Cauliflower image

I love curries and this was a nice one. From epicurious.

Provided by Vicki Butts (lazyme)

Categories     Steaks and Chops

Time 30m

Number Of Ingredients 9

2 c small cauliflower florets
2 lamb shoulder blade chops or loin chops
2 tsp curry powder, divided
1 Tbsp vegetable oil
1 tsp all purpose flour
1/4 c low-salt chicken broth
1/4 c whipping cream
2 Tbsp mango chutney
2 large green onions, chopped, divided

Steps:

  • 1. Steam cauliflower until crisp-tender, about 4 minutes. Transfer to bowl; sprinkle with salt and pepper.
  • 2. Sprinkle lamb with salt, pepper, and 3/4 teaspoon curry powder. Heat oil in medium skillet over medium-high heat. Saute lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates. Pour off oil from skillet.
  • 3. Add 1 1/4 teaspoons curry powder and flour to skillet; whisk 15 seconds. Add broth, cream, and chutney. Boil until thick, whisking, 2 minutes. Add cauliflower and half of green onions; toss to heat through.
  • 4. Spoon curried cauliflower over lamb. Sprinkle with remaining green onions.

Tips:

  • To enhance the flavor of the lamb chops, marinate them in the yogurt mixture for at least 30 minutes, or up to overnight.
  • Use a heavy-bottomed pan or skillet to cook the lamb chops, as this will help to prevent them from sticking and burning.
  • Cook the lamb chops over medium-high heat, turning them frequently, until they are cooked to your desired doneness.
  • If you are using a meat thermometer, cook the lamb chops until they reach an internal temperature of 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, or 165 degrees Fahrenheit for well-done.
  • Let the lamb chops rest for a few minutes before serving, to allow the juices to redistribute.
  • Serve the lamb chops with your favorite sides, such as rice, mashed potatoes, or roasted vegetables.

Conclusion:

Curried lamb chops are a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The yogurt marinade helps to tenderize the lamb chops, while the curry spices add a warm and inviting flavor. Serve the lamb chops with your favorite sides, such as rice, mashed potatoes, or roasted vegetables, for a complete and satisfying meal.

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