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:

2 teaspoons cornstarch

1/2 cup minced dill weed, for garnish

1 egg white

4 cloves garlic, sliced

Juice of half a lemon

2 teaspoons kosher salt

5 to 6 lamb chops, about 1 pound

1 cup whole fat yogurt

1/4 cup olive oil

2 4-inch sprigs rosemary

Equipment:

sauce pan

broiler

frying pan

whisk

bowl

pot

kitchen thermometer

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:

Quickview
711k Calories
75g Protein
39g Total Fat
11g Carbs
46% Health Score
Limit These
Calories
711k
36%

Fat
39g
60%

  Saturated Fat
11g
71%

Carbohydrates
11g
4%

  Sugar
6g
7%

Cholesterol
219mg
73%

Sodium
1796mg
78%

Get Enough Of These
Protein
75g
151%

Vitamin B12
8µg
142%

Zinc
14mg
93%

Vitamin B2
1mg
77%

Vitamin B3
14mg
74%

Phosphorus
730mg
73%

Vitamin B6
1mg
64%

Selenium
32µg
47%

Iron
7mg
39%

Potassium
1206mg
34%

Vitamin B5
3mg
31%

Vitamin B1
0.4mg
26%

Vitamin C
20mg
25%

Copper
0.48mg
24%

Magnesium
87mg
22%

Calcium
210mg
21%

Vitamin E
2mg
18%

Vitamin A
650IU
13%

Manganese
0.22mg
11%

Vitamin K
11µg
11%

Folate
27µg
7%

Fiber
0.38g
2%

covered percent of daily need
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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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