Oven Roasted Lamb Chops with Fragrant Curry Sauce Recipe
A mouthwatering recipe for oven roasted lamb chops (rack of lamb) with a swoon-worthy Indian Curry Sauce. For vegetarians, serve with roasted veggies or tofu! Serve it with basmati rice. Perfect for a special dinner.
How to Make the Best Oven Roasted Lamb Chops with Fragrant Curry Sauce
This oven roasted lamb chops with fragrant curry sauce is the ultimate show-stopping dinner for special occasions. Tender, perfectly seasoned rack of lamb meets a rich, aromatic Indian curry sauce that’s utterly irresistible. The combination of warm spices like garam masala, turmeric, and fenugreek creates layers of flavor that will have everyone coming back for seconds.
The beauty of this recipe lies in its simplicity—while it looks and tastes impressive enough for a dinner party, it comes together in under an hour. The curry sauce simmers gently on the stovetop while the lamb roasts to perfection in the oven, making timing a breeze. The creamy coconut milk base tempers the spices beautifully, creating a sauce that’s warming without being overpowering.
Serve this dish over fluffy basmati rice to soak up every drop of that gorgeous curry sauce. A scattering of fresh cilantro and a pinch of Aleppo chili flakes add the perfect finishing touches. Whether you’re celebrating a holiday or just want to elevate your weeknight dinner, this lamb dish delivers restaurant-quality results right at home.
Oven Roasted Lamb Chops with Fragrant Curry Sauce
A mouthwatering recipe for oven roasted lamb chops (rack of lamb) with a swoon-worthy Indian Curry Sauce. For vegetarians, serve with roasted veggies or tofu! Serve it with basmati rice. Perfect for a special dinner.
Ingredients
Lamb Chops
Curry Sauce
Instructions
Prepare the Lamb
- Preheat oven to 425°F.
- Trim any excess fat, and pat lamb dry. Brush with melted ghee or olive oil.
- Sprinkle all sides with salt, pepper and garam masala spice blend (or use Indian curry powder) and place on a parchment-lined baking sheet and set aside.
Make the Curry Sauce
- In a medium pot or large sauté pan, heat ghee over medium heat. Add shallot, garlic and ginger and stir until golden, about 3-4 minutes.
- Add turmeric, fennel seed and mustard seeds and continue cooking one more minute, stirring.
- Add diced tomato. Continue cooking and stirring for about 5 more minutes until the tomatoes break down some.
- Add coconut milk, fenugreek leaves, salt, and sugar. Stir, taste, and adjust salt.
- Bring to a simmer, turn heat to low and let simmer while you bake the lamb.
Roast the Lamb
- Place lamb in the hot oven, roast 10 minutes, flip, cook 10 more minutes, then flip once more and broil for a couple of minutes if you like a crispy crust. Be careful not to burn while broiling.
- Remove lamb from oven. Let rest 5-10 minutes, then slice and plate or platter over top the curry sauce.
- Sprinkle with fresh cilantro, toasted fennel seeds (optional) and chili flakes (Aleppo chili is nice) if you like.
Notes
- For the best results, let the lamb come to room temperature before roasting.
- The fenugreek leaves add authentic Indian flavor but the dish is still delicious without them.
- This curry sauce also works beautifully with roasted vegetables or tofu for a vegetarian option.
