Roasted Lamb Chops with Fragrant Indian Fenugreek Sauce
- 2 racks of lamb, frenched (1 3/4–2 pounds each)
- 1 teaspoon olive oil
- Salt and pepper
- 1-2 teaspoons garam masala
- 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
- 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.
- 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.
- 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.
- 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.
- Sprinkle with fresh cilantro, toasted fennel seeds (optional) and chili flakes or Aleppo chili. Serve with basmati rice (optional).
Source: American Lamb Board