Curried Lamb Chops
Submitted by wildfire
Pan-seared lamb rib chops rubbed with curry powder, cooked to a golden crust, then drizzled with a quick white wine and tomato pan sauce finished with butter. Elegant enough for date night, ready in 40 minutes.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minLamb chops and curry powder were made for each other, and this recipe proves it in under 40 minutes.
The chops get a generous rub of curry on both sides, then hit a screaming hot skillet until they’re beautifully browned with rendered, crispy fat edges. Simple technique, stunning results.
But the real star? The pan sauce. White wine, shallots, chicken broth, and a touch of tomato paste get reduced into a glossy, concentrated drizzle that ties everything together with a swirl of butter at the end. A sprinkle of fresh parsley and you’re plating something that looks like it came out of a bistro.
Pro Tips
- Use a skillet large enough to hold all eight chops in a single layer. Crowding means steaming, not searing.
- Don’t skip rendering the fat on the edges. Stand the chops on their fatty rims for two minutes. It gives you that crispy cap of fat that makes lamb chops irresistible.
- Reduce the pan sauce until it coats the back of a spoon. Too thin and it slides right off the meat.
- Swirl the butter in at the very end, off the heat, for a glossy, velvety finish.
Ingredients
Directions
Sprinkle the chops on both sides with salt and pepper.
Rub them on both sides with curry powder to coat evenly.
Heat oil in a skillet large enough to hold the chops in one layer.
Add the chops and cook until browned on one side, about 2 minutes.
Turn and brown on second side, about 2 minutes.
Turn onto the fatty rims and continue cooking until the rims are rendered of fat, about 2 minutes.
Turn the chops flat side down and cook, turning them occasionally.
The total cooking time should be about 15 minutes.
Transfer the chops to a dish and pour off all the fat from the skillet.
Add 1 tablespoon of the butter to the skillet and heat.
Add the shallots and cook, stirring, about 15 seconds.
Add the wine and bring to a boil.
Cook for about 1 minute and then add the chicken broth and tomato paste.
Cook over moderately high heat until reduced to about ⅓ cup.
Swirl in the remaining butter and pour the sauce over the chops.
Serve sprinkled with parsley.
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