Lamb Chops With Curried Cauliflower And Yogurt Sauce Recipes

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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.

LEMON-GARLIC LAMB CHOPS WITH YOGURT SAUCE



Lemon-Garlic Lamb Chops with Yogurt Sauce image

Categories     Dairy     Garlic     Lamb     Marinate     Sauté     Yogurt     Meat     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 11

For yogurt sauce:
1 cup plain yogurt
1 garlic clove, minced
2 tablespoons chopped fresh mint
For chops:
1/4 cup fresh lemon juice
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
3 tablespoons olive oil
4 (1/2-inch-thick) shoulder lamb chops
1 tablespoon water

Steps:

  • Make sauce:
  • Drain yogurt in a sieve lined with a double thickness of cheesecloth at room temperature 20 minutes. Stir together with garlic, mint, and salt and pepper to taste.
  • Prepare chops while yogurt drains:
  • Stir together lemon juice, garlic, oregano, and 2 tablespoons oil in a shallow baking dish. Add lamb chops, turning to coat, and marinate 20 minutes. Remove lamb from marinade, reserving marinade, and season with salt and pepper. Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops in 2 batches, without crowding, about 2 minutes on each side for medium-rare. Transfer to plates. Boil reserved marinade in skillet with water 1 minute and pour over chops.
  • Serve chops with yogurt sauce.

INDIAN LAMB CHOPS WIH CURRIED CAULIFLOWER



Indian Lamb Chops wih Curried Cauliflower image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Sauté     Steam     Valentine's Day     Quick & Easy     High Fiber     Dinner     Lamb Chop     Curry     Cauliflower     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 9

2 cups small cauliflower florets
2 4-to 5-ounce lamb shoulder blade chops
2 teaspoons curry powder, divided
1 tablespoon vegetable oil
1 teaspoon all purpose flour
1/4 cup low-salt chicken broth
1/4 cup whipping cream
2 tablespoons mango chutney
2 large green onions, chopped, divided

Steps:

  • Steam cauliflower until crisp-tender, about 4 minutes. Transfer to bowl; sprinkle with salt and pepper.
  • Sprinkle lamb with salt, pepper, and 3/4 teaspoon curry powder. Heat oil in medium skillet over medium-high heat. Sauté lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates. Pour off oil from skillet.
  • 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.
  • Spoon curried cauliflower over lamb. Sprinkle with remaining green onions.

LAMB CHOPS WITH CURRIED CAULIFLOWER



Lamb Chops With Curried Cauliflower image

from "Everyday Food" Magazine. Haven't tried this yet, but think my hubby will love it. Obviously, if you like your chops more cooked then up the frying time.

Provided by Ppaperdoll

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 cup basmati rice
1/2 cup plain low-fat yogurt
1/2 cup chopped fresh cilantro or 1/2 cup fresh parsley
1 tablespoon fresh lemon juice
1 small garlic clove, minced
1 cauliflower (about 2, 2 1/2 pounds)
2 medium onions, halved and sliced thinly
2 tablespoons olive oil
2 teaspoons curry powder
8 (3 -5 ounce) lamb rib chops

Steps:

  • Prehat oven to 475 degrees. Mix yogurt, cilantro or parsley, lemon juice and garlic. Season to taste and set aside.
  • Cook rice following packet instructions.
  • Break cauliflower into large florets, place on baking sheet with sliced onions. Drizzle over oil and sprinkle curry powder. Season with salt and pepper and toss until reasonably well coated.
  • Roast in preheated oven, turning occasionally until tender and slightly browned in spots (about 25 minutes).
  • Heat a large skillet over medium-high heat and sprinkle 1 teaspoon salt evenly in the bottom. Add 4 chops and cook 2-4 minutes per side for medium rare chops. Transfer to plate.
  • Wipe skillet clean with paper towel. Repeat with remaining 4 chops.
  • Serve with rice, cauliflower, and yogurt sauce.

Nutrition Facts : Calories 947.6, Fat 67.4, SaturatedFat 27.4, Cholesterol 131.1, Sodium 166.4, Carbohydrate 52.3, Fiber 6.4, Sugar 8.5, Protein 33.6

LAMB CHOPS WITH YOGURT SAUCE



Lamb Chops with Yogurt Sauce image

This tangy yogurt sauce can also double as a dressing for Greek, tuna, or potato salads, or as a dip for toasted pita chips.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 20m

Number Of Ingredients 7

4 lamb rib or shoulder chops (about 8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup plain low-fat yogurt
1 tablespoon minced shallot
2 teaspoons chopped fresh cilantro
2 teaspoons fresh lemon juice

Steps:

  • Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes.
  • Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb.

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