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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Curried Lamb Chops

Recipe Tags: Lamb Recipes

Date Added: November 22, 2009


8 Unit Lamb Chops preferably from the rack
1 Unit Ground Pepper
1 Tablespoon Curry Powder to taste
1 Tablespoon Peanut Oil or deep frying oil
1 Tablespoon Butter softned
2 Tablespoons Shallots
1/3 Cup Dry White Wine optional
1/2 Cup Canned Chicken Broth or Fresh
1 Teaspoon Tomato Paste 8 oz.
1 Tablespoon Parsley
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1. Lamb is one of the greatly under-utilized meats here in the US, I think.

2. There are a variety of recipes from around the world to inspire you.

3. Actually, I was looking for my Mongolian lamb recipe but don't have it typed in (just use any ol' Mongolian beef recipe and substitute lamb for the beef and don't over cook it).

4. Sprinkle the chops on both sides with salt and pepper.

5. Rub them on both sides with curry powder to coat evenly.

6. Heat oil in a skillet large enough to hold the chops in one layer.

7. Add the chops and cook until browned on one side, about 2 minutes.

8. Turn and brown on second side, about 2 minutes.

9. Turn onto the fatty rims and continue cooking until the rims are rendered of fat, about 2 minutes.

10. Turn the chops flat side down and cook, turning them occasionally.

11. The total cooking time should be about 15 minutes.

12. Transfer the chops to a dish and pour off all the fat from the skillet.

13. Add 1 tablespoon of the butter to the skillet and heat.

14. Add the shallots and cook, stirring, about 15 seconds.

15. Add the wine and bring to a boil. Cook for about 1 minute and then add the chicken broth and tomato paste.

16. Cook over moderately high heat until reduced to about 1/3 cup.

17. Swirl in the remaining butter and pour the sauce over the chops.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Butter, Tomato, MSG, Poultry, Sulfites, Beef allergies.
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