New This Month

Curried Lamb Chops

Serve these fragrantly-spiced lamb chops with our Cucumber, Cranberry-Bean, and Beet Salad.

  • Servings: 6

Source: Martha Stewart Living, July 2002


  • 1/4 cup curry powder
  • 1 tablespoon coarse salt
  • 12 center-cut lamb chops
  • 2 tablespoons canola oil


  1. Preheat oven to 400 degrees. Combine curry powder and salt in a shallow bowl. Coat lamb chops thoroughly on all sides.

  2. Heat a large skillet over medium-high heat, and add oil. When hot, add lamb chops, working in batches so as not to overcrowd pan; cook until well browned on both sides, 3 to 4 minutes per side. Transfer to a rimmed baking sheet.

  3. Roast until chops are cooked to desired doneness, 6 to 8 minutes for medium-rare. Remove from oven; serve hot.

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