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Nutrition Facts
Serving Size 1 cups 591g Recipe makes 2 cups)
Calories 1439
Calories from Fat 1050		(72%)
Amount Per Serving		%DV
	Total Fat 116.8g	179%
	Saturated Fat 34.5g	172%
	Monounsaturated Fat 48.0g
	Polyunsaturated Fat 28.0g
	Trans Fat 0.0g
Cholesterol 192mg		64%
Sodium 1362mg		56%
Potassium 1058mg		30%
Total Carbohydrate 61.9g		20%
	Dietary Fiber 3.9g	15%
	Sugars 15.4g
Protein 39.8g		79%
how is this calculated?

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Lamb Chops With a Curry Cream Sauce or Rack of Lamb

Recipe #64696 | 5 min | 5 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jun 17, 2003

The cream sauce can be serve with a raw or grilled vegetable platter. Great on a salad. The picture is a baby rack of lamb with these ingredients.

2 -3 cups (change servings and units)

Ingredients

Chops

4 lamb chops, 3/4 thick trimmed of fat
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon cayenne
1 teaspoon curry
1 teaspoon soy sauce
3 garlic cloves, minced
1/2 teaspoon sugar
1/2 teaspoon black pepper

Curry Cream Sauce

3 scallions, thinly sliced
2 fresh tomatoes, diced
1 teaspoon curry powder (or more to taste)
1 teaspoon turmeric
1 teaspoon sugar
1/2 teaspoon cayenne pepper
1/4 teaspoon fresh lemon juice
1/4 cup Chinese duck sauce
1 cup mayonnaise
1/3 cup ricotta cheese

Directions

1
In a dish place chops in one layer.
2
Whisk remaining ingredients till well blended.
3
Pour over chops.
4
Marinate for 6 hours turning a couple of times.
5
Meanwhile make cream sauce.
6
In a food processor or blender mix all sauce ingredients till blended and chill till ready to use. I've also used cream cheese in place of the ricotta.
7
Grill about 6 minutes each side brushing with the left over marinate.
8
Serve with sauce.

Questions about this recipe?

Browse similar recipes by category

Course > Appetizers > Dips
Course > Appetizers > Spreads
Course > Main Dish
Course > Condiments, etc. > Sauces
Main Ingredient > Vegetables
Main Ingredient > Meat > Lamb/Sheep
Main Ingredient > Meat > Pork > Chops
Main Ingredient > Eggs/Dairy > Cheese
Main Ingredient > Fruit > Citrus > Lemon
Preparation > Time to Make > < 15 mins
Preparation > Equipment > Outdoor > Barbecue
Preparation > Equipment > Small Appliance > Food Processor/Blender
Preparation > Number of Servings
Preparation > Presentation > Served Hot
Occasion > Taste/Mood > Spicy

Featured Reviews for This Recipe

From: currybunny

On Jun 8, 2006

Very nice pork recipe Rita, not spicy at all for our tastes - just nice and mild. The sauce was the real star, I cut the recipe in 4 for the two of us and used low fat mayo and Chinese BBQ sauce (not char sui sauce). Extremely quick and easy to do if you do everything the night before - perfect for a busy week night! I'm having the leftovers today in a pita wrap...yum! Thanks for sharing.

1 person found this review helpful

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From: kolibri

On Nov 5, 2005

Nice marinade - I like spicy food but I reduced the cayanne pepper to just half a teaspoon and it was still very spicy. Taste of curry was very strong, I might want to reduce that down a bit too, to get the garlic and lemon to show up a bit more.

1 person found this review helpful

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From: Whisper

On Aug 20, 2003

This recipe is a keeper! I made up the marinade and sauce last night, so when I got home from work, all I had to do was heat up the sauce and put the pork chops on the grill. All 3 of us gave it 5 stars. Thanks for this great recipe, Rita!

2 people found this review helpful

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From: Husker Fan

On Jun 14, 2009

The lamb chops were great!! My DH and I could eat them without the cream sauce. I am not a curry fan, so I would use 1/2 tsp for my taste. DH loved the cream sauce as is. We will be making this again. Thank you!

1 person found this review helpful

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