Lamb Chops with Toasted Curry


by: Cutie Chef

I served these with roasted potatoes and red peppers, but saffron-flecked rice and pomegranate seeds would be just as fitting an accompaniment.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

16 rib lamb chops (about 3/4 inch thick each)

Vegetable oil


1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground ginger

1/8 teaspoon ground cayenne pepper

1/8 teaspoon ground cinnamon

pinch ground cloves

1/4 teaspoon ground turmeric

1/4 teaspoon kosher salt

Nutrition Facts
Lamb Chops with Toasted Curry

Servings Per Recipe: 4

Amount per Serving

Calories: 3381

  • Total Fat: 312.4 g
  •     Saturated Fat: 137.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 690.1 mg
  • Sodium: 657.7 mg
  • Total Carbs: 0.7 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 0 g
  • Protein: 132 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  To prepare the curry: In a small skillet over medium heat, combine the coriander, cumin, pepper, ginger, cayenne, cinnamon, and cloves. Toast the spices until the aromas are apparent, about 2 to 5 minutes, stirring occasionally. Transfer the mixture to a small bowl and add the turmeric and salt.

2.  Blend thoroughly.

3.  Trim the chops of excess fat. Lightly brush or Spray the chops on both sides with vegetable oil and season on both sides with the curry. Grill over Direct Medium heat until cooked to desired doneness, 5 to 8 minutes for medium-rare, turning once. Serve warm.

related recipes