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Curried Lamb Chops

 Curried Lamb Chops
"Treat yourself and someone special to a fancy dinner with these moist tender chops," suggests Imelda Cauley from Delaware, Ohio. "The mild curry and apple flavors are wonderful with lamb."
2 ServingsPrep: 20 min. Cook: 15 min.


  • 4 bone-in loin lamb chops (about 3/4 pound)
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1/2 cup diced peeled tart apple
  • 1/2 teaspoon curry powder
  • 4 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground mustard
  • 1-1/3 cups chicken broth
  • 2 tablespoons lemon juice
  • Hot cooked rice


  • In a large skillet, brown lamb chops on both sides in oil. Remove and
  • keep warm. In the same skillet, saute the onion, apple and curry
  • until tender. Combine the flour, salt, sugar and mustard; add to the
  • pan. Gradually stir in broth and lemon juice until blended. bring to
  • a boil over medium heat; cook and stir for 2 minutes. Reduce heat.
  • Return chops to the skillet; cover and simmer for 15 minutes, turning
  • once, or until meat reaches desired doneness (for medium-rare, a
  • meat thermometer should read 145°; medium, 160°; well-done,
  • 170°). Serve over rice. Yield: 2 servings.

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Curried Lamb Chops (continued)

Nutritional Facts: 1 serving (1 each) equals 345 calories, 16 g fat (4 g saturated fat), 97 mg cholesterol, 1,287 mg sodium, 15 g carbohydrate, 2 g fiber, 34 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.