Best Curried Saratoga Lamb Chops Recipes

CURRY LAMB CHOPS

Steps:

• In a skillet, brown the lamb chops on both sides in oil; drain. Combine the orange juice, teriyaki sauce, orange zest, curry and garlic; pour over lamb. Cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm. , Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve lamb and gravy with rice if desired.

CURRIED LAMB CHOPS WITH SAVOURY RICE

Steps:

• Grill the chops until tender.
• While they are cooking, heat the oil in a large saucepan, add the chopped onions and saute until transparent.
• Add the curry powder and stock powder and cook for 2 minutes.
• Add soup and water and stir over a low heat for 5 minutes.
• Add the cooked chops, simmer for 5-10 minutes until heated through.
• Season with salt and pepper.
• Serve with Savoury Rice.
• Savoury Rice.
• Put the rice into a large saucepan of boiling salted water and boil for 12-15 minutes until tender.
• Drain water out.
• Heat oil in a large frying pan, add chopped bacon, saute lightly for 2 minutes.
• Add rice, gherkins and parsley.
• Reheat stirring with a fork.

CURRIED SARATOGA LAMB CHOPS

Steps:

• Drain apricots, reserve syrup; set apricots and syrup aside.
• In a frying pan or skillet, brown chops in hot shortening; season with salt and pepper.
• Drain excess fat from pan.
• Add lemon juice, onion and curry to reserved syrup, mix well and pour over chops.
• Cover pan and simmer for 40-45 minutes.
• Remove chops from pan, and keep warm.
• Mix cornstarch with 1 Tablespoon cold water, sir into sauce.
• Cook and stir sauce until thick and bubbly.
• Add apricots, and heat through.
• Serve chops with sauce on a bed of rice.

LEMON CURRIED LAMB CHOPS

Steps:

• Combine lemon juice, curry powder, salt and sugar.
• Brush mixture over the chops and let stand for 2 hours to absorb the flavors.
• Heat the butter in a frying pan, cook until golden brown on both sides.

SWEET CURRIED LAMB CHOPS

Steps:

• Melt butter in pan, add chops, brown well on both sides (I always well cook the chops at this stage).
• Arrange browned/cooked chops in a single layer in an oven-proof dish.
• Add onions to remaining pan drippings, cook 1-2 minutes, remove from pan, and put on top of chops.
• Place flour, sugar, curry, mustard and ginger in saucepan, mix well.
• Add vinegar, blend until smooth.
• Add water, tomato sauce and chutney, stir constantly over heat until mixture boils and thickens.
• Pour thickened sauce over the chops and onions, cover.
• Bake in moderate oven for 1.5-2 hours or until chops are tender.
• Stir in chopped parsley (To save time you can microwave the whole lot at this stage until the chops are tender, also cooking the chops well at the beginning will also save time).

GRILLED RED CURRY LAMB CHOPS

Steps:

• In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
• Preheat an outdoor grill or grill pan to medium-high.
• Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
• Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
• Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
• Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.