Lamb Chops with Curried Cauliflower and Yogurt Sauce

Prep Time:
30 mins
Total Time:
1 hrs

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


  • 1 cup basmati rice

  • ½ cup plain low-fat yogurt

  • ½ 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 ½ 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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