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Roasted Lamb Chops with Fragrant Indian Fenugreek Sauce

Prep Time:
45-55 mins.
Cook Time:
20-25 mins.



  • 2 racks of lamb, frenched (1 3/4–2 pounds each)
  • 1 teaspoon olive oil
  • Salt and pepper
  • 1-2 teaspoons garam masala
Indian Coconut Fenugreek Sauce
  • 1 tablespoon coconut oil
  • 1 shallot, chopped
  • 3 large garlic cloves, rough chopped
  • 1 tablespoon ginger, finely chopped
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon fennel seeds (optional)
  • 1/2 teaspoon mustard seeds (optional)
  • 1 1/2 cups diced tomatoes (about 2 medium tomatoes)
  • 1 can coconut milk (13 ounces)
  • 1 teaspoon dry fenugreek leaves
  • 1 teaspoon salt
  • 1 teaspoon brown sugar or honey
  • Cilantro, toasted fennel seeds, Aleppo chili flakes


  1. Preheat oven to 425°F. 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.
  2. Begin making the sauce. In a medium pot or large sauté pan, heat coconut oil over medium heat. Add shallot, garlic and ginger and stir until golden and fragrant, about 4 minutes. Add turmeric, fennel seeds and mustard seeds and continue cooking one more minute, stirring.
  3. 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.
  4. Place 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 to10 minutes, then slice and place on top of the fenugreek sauce.
  5. Sprinkle with fresh cilantro, toasted fennel seeds (optional) and chili flakes or Aleppo chili. Serve with basmati rice (optional).

Source: American Lamb Board