Vadouvan Crusted Lamb Chops with Toasted Garlic Yogurt Sauce

Vadouvan Crusted Lamb Chops with Toasted Garlic Yogurt Sauce requires about 40 minutes from start to finish. This gluten free recipe serves 3 and costs $4.89 per serving. This main course has 711 calories, 76g of protein, and 39g of fat per serving. 28 people have made this recipe and would make it again. If you have cornstarch, juice of lemon, egg white, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is outstanding. If you like this recipe, you might also like recipes such as Garlic and Herb Crusted Lamb Chops, Lamb Chops with Yogurt Sauce, and Pistachio Crusted Lamb Chops with Cherry Port Sauce.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 In large zip-top bag, combine lamb, vadouvan, salt, and yogurt. Mix until thoroughly combined, then marinate 2 to 24 hours (longer is better). 2 Adjust broiler rack to three inches from heat source. Slide large cast iron skillet int broiler and heat for 15 minutes. While skillet is heating, combine olive oil, garlic, and rosemary in small saucepan and heat on lowest possible heat. Cook until garlic browns and smells toasty, about ten minutes, then remove from heat. Discard rosemary. 3 In large bowl, whisk together yogurt, egg white, and cornstarch until thoroughly combined. Slowly pour in olive oil, whisking constantly, until fully incorporated. Then transfer yogurt to pot and cook on lowest possible heat just until hot and slightly thickened, about five minutes. Stir in lemon juice and salt to taste and set aside. Sauce will continue to thicken, especially as it cools. Keep warm while preparing lamb chops. 4 Skillet is hot enough when drop of water instantly evaporates from surface. Add lamb chops, leaving plenty of space between them, and broil until browned, three to four minutes. Flip over and broil until second side is well-browned, another three to four minutes. Lamb should register 135°F on an instant read thermometer for medium-rare. Remove chops and set aside to rest for five minutes, then serve immediately with yogurt sauce, dill, and additional sprinkle of vadouvan.

 

Step by step:

1. In large zip-top bag, combine lamb, vadouvan, salt, and yogurt.

2. Mix until thoroughly combined, then marinate 2 to 24 hours (longer is better).

3. Adjust broiler rack to three inches from heat source. Slide large cast iron skillet int broiler and heat for 15 minutes. While skillet is heating, combine olive oil, garlic, and rosemary in small saucepan and heat on lowest possible heat. Cook until garlic browns and smells toasty, about ten minutes, then remove from heat. Discard rosemary.

4. In large bowl, whisk together yogurt, egg white, and cornstarch until thoroughly combined. Slowly pour in olive oil, whisking constantly, until fully incorporated. Then transfer yogurt to pot and cook on lowest possible heat just until hot and slightly thickened, about five minutes. Stir in lemon juice and salt to taste and set aside. Sauce will continue to thicken, especially as it cools. Keep warm while preparing lamb chops.

5. Skillet is hot enough when drop of water instantly evaporates from surface.

6. Add lamb chops, leaving plenty of space between them, and broil until browned, three to four minutes. Flip over and broil until second side is well-browned, another three to four minutes. Lamb should register 135°F on an instant read thermometer for medium-rare.

7. Remove chops and set aside to rest for five minutes, then serve immediately with yogurt sauce, dill, and additional sprinkle of vadouvan.

Nutrition Information:

covered percent of daily need