Lamb Chops With A Curry Cream Sauce Or Rack Of Lamb Recipes

RACK OF LAMB

Steps:

• In the bowl of a food processor fitted with a steel blade, process the salt, rosemary, and garlic until they're as finely minced as possible. Add the mustard and balsamic vinegar and process for 1 minute. Place the lamb in a roasting or sheet pan with the ribs curving down, and coat the tops with the mustard mixture. Allow to stand for 1 hour at room temperature.
• Preheat the oven to 450 degrees F.
• Roast the lamb for exactly 20 minutes for rare or 25 minutes for medium-rare. Remove from the oven and cover with aluminum foil. Allow to sit for 15 minutes, then cut into individual ribs and serve.

LAMB CHOPS WITH A CURRY CREAM SAUCE OR RACK OF LAMB

Steps:

• In a dish place chops in one layer.
• Whisk remaining ingredients till well blended.
• Pour over chops.
• Marinate for 6 hours turning a couple of times.
• Meanwhile make cream sauce.
• In a food processor or blender mix all sauce ingredients till blended and chill till ready to use. I've also used cream cheese in place of the ricotta.
• Grill about 6 minutes each side brushing with the left over marinate.
• Serve with sauce.

KASHMIRI LAMB CHOPS CURRY (INDIAN LAMB CHOPS)

Steps:

• In a large bowl, whisk together yogurt, ginger, garlic, lime juice, salt, pepper.
• Add lamb chops and mix everything using hands or fork.
• Marinate in the fridge overnight or atleast for 2hrs.
• Add the 'Kashmiri Spice Mix' in a blender and pulse to form a fine powder.
• Keep Aside.
• Heat 2 Tbsp oil and 1ghee in a skillet for a minute over medium flame.
• Remove the marinated lamb chops from the fridge.
• Using a fork, lift the marinated lamb chops and place in skillet.
• Cook evenly on both sides on low medium heat till meat is tender (takes about 4 minutes each side).
• Remove the cooked lamb chops and place on kitchen towel to soak any excess oil.
• Add 1 Tbsp of Kashmiri Spice Mix in the leftover yogurt marinade and whisk to a smooth paste.
• Add the remaining oil and ghee to the skillet.
• Reduce the heat to low and add the whisked yogurt marinade and garam masala.
• Saute and cook for 5-6 minutes (stir every 2 minutes to prevent burning the sauce).
• Finally, add cooked lamb chops and water.
• Mix everything together and cover cook for 10 minutes on low heat.
• After 10 minutes, touch the chops with a fork and the meat should be tender. (Also the sauce would be thick and creamy now).
• Turn off the heat and transfer to a serving bowl.
• Serve with steamed rice or choice of bread/rolls.

LAMB CHOPS WITH CREAMY MUSTARD SAUCE

Steps:

• Combine all the ingredients for the marinade in a small mason jar. Cover it with a lid and shake until all the ingredients are combine.
• Place lamb chops on a large plate/casserole and pour the marinade over the lamb chops. The marinade sauce should cover all sides of the lamb chops.
• Let the lamb chops marinade for 30 minutes at room temperature.
• In a large skillet, heat 1 tablespoon of olive oil on medium heat and add lamb chops.
• Cook on medium-high heat about 4 minutes on each side and until it gets the internal temperature of 160F.
• Remove the lamb chops from the skillet and set aside.
• Add wine to the same skillet and bring to boil.
• Add mustard, fresh thyme, and minced garlic and bring to boil until the sauce gets thick. It's about 2-3 minutes.
• Add back to the skillet the pan-seared lamb chops.
• Simmer on low-medium heat for a minute or two.
• Season the sauce with salt, cracked black pepper and fresh thyme.

RACK OF LAMB WITH GARLIC-CREAM SAUCE

Steps:

• Place garlic, shallot and cream in a small saucepan. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours. Transfer to a blender and purée, adding more cream as needed. Set aside.
• Rub lamb all over with thyme; discard sprigs. Brush lamb with olive oil and season liberally with salt and pepper. Sear or grill over medium-high heat until lamb reaches desired doneness, about 4 minutes per side for medium.
• Reheat garlic mixture over very low heat (do not boil), adding more cream if sauce is too thick. Season lightly with salt and serve with lamb chops.