Curried Lamb Chops

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  • 8 lamb chops, preferably from the rack, about 1 kg 
  • Salt and black pepper to taste 
  • 1 tbsp curry powder 
  • 1 tsp NADA tomato paste
  • 1 tbsp peanut oil 
  • 1 tbsp butter 
  • 2 tbsp shallots, finely-chopped 
  • 1⁄2 cup chicken broth, fresh or canned 
  • 1 tabldspoon parsley leaves, finely-chopped


  1. Sprinkle the chops on both sides with salt and pepper. 
  2. Rub them on both sides with curry powder to coat evenly. 
  3. Heat the oil in a pan large enough to hold the chops in one layer. 
  4. Add the chops and cook until browned on one side, for about 2 minutes. 
  5. Turn and brown on second side, for about 2 minutes. 
  6. Turn onto the fatty rims and continue cooking for about 2 minutes. 
  7. Turn the chops flat side down and cook, turning them occasionally. 
  8. Transfer the chops to a dish and pour off all the fat from the pan. 
  9. Add 1 tablespoon of butter to the pan and heat. 
  10. Add the shallots and cook, stirring for about 15 seconds. 
  11. Cook for about 1 minute and then add the chicken broth and Nada Tomato Paste. 
  12. Cook over moderately high heat until reduced and thickness slightly.
  13. Swirl in the remaining butter and  pour the sauce over the chops. 
  14. Serve with sprinkled with parsley.