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Lamb Chops with Minty Curry Sauce

4 servings


Dairy Free Gluten Free

Nutritional Facts Per Serving

24.3 g
8.6 g
1.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 629
  • Fat 56.5 g
    • Saturated   29.6 g
    • + Trans 
  • Cholesterol 88 mg
  • Sodium   260 mg
  • Carbohydrate 8.6 g
    • Fibre   1.5 g
    • Sugars  
  • Protein 24.3 g
    • Vitamin A 1 %
    • Vitamin C 7 %
    • Calcium 4 %
    • Iron 41 %


Place 1 Tbsp. of the oil in a small-to-medium-sized pot over medium heat. Add the shallot and garlic and cook 1 minute. Mix in the curry powder and cook 1 minute more. Add the coconut milk/cornstarch mixture, lime juice and brown sugar. Bring to a simmer, and simmer 5 minutes. Remove sauce from the heat.
Heat remaining oil in skillet over medium-high heat. Season lamb with salt and pan-sear 3 to 4 minutes per side, or until desired doneness is achieved. Transfer lamb to a plate. Drain excess fat from the skillet and return to the heat. Pour in the curry sauce and bring to a simmer. Swirl in the chopped mint. Return lamb to the skillet and heat through for 1 to 2 minutes. Divide the chops among 4 plates, top with sauce and garnish with mint sprigs.

Serving Suggestions

Serve the lamb with mango chutney, warm naan bread and a rice dish created from a recipe in our website collection, such as Thai-style Mixed Vegetable Fried Jasmine Rice.

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