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Lamb Chops with Curried Cauliflower and Yogurt Sauce


Bring this delicious Mediterranean dinner to your table in three simple steps.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2005


  • 1 cup basmati rice
  • 1/2 cup plain low-fat yogurt
  • 1/2 cup chopped cilantro, or parsley
  • 1 tablespoon freshly squeezed lemon juice
  • 1 small garlic clove, minced
  • Coarse salt and ground pepper
  • 1 cauliflower, (2 to 2 1/2 pounds)
  • 2 medium onions, halved and thinly sliced
  • 2 tablespoons olive oil
  • 2 teaspoons curry powder
  • 8 (3 to 5 ounces each) lamb rib chops


  1. Preheat oven to 475 degrees. In a small bowl, combine yogurt, cilantro, lemon juice, and garlic. Season with salt and pepper; set sauce aside. Cook rice according to package instructions; set aside.

  2. Break cauliflower into large florets; place on a rimmed baking sheet with onions. Sprinkle with oil and curry powder. Season with salt and pepper; toss to coat. Roast, tossing occasionally, until tender and browned in spots, 25 to 30 minutes.

  3. Heat a large skillet over medium-high heat; sprinkle 1 teaspoon salt evenly in the bottom of skillet. Add 4 chops, and cook on both sides, 2 to 4 minutes per side for medium-rare. Transfer to plate. Wipe skillet with paper towel; repeat with remaining chops. Serve lamb with rice, cauliflower, and yogurt sauce.

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