Serious Eats: Recipes

Vadouvan Crusted Lamb Chops with Toasted Garlic Yogurt Sauce

[Photograph: Max Falkowitz]

Slightly smoky vadouvan's a perfect partner for gamey lamb. The two get along even better after an overnight marinade in yogurt before meeting blistering heat. The result tastes far more complicated than it is, but don't hesitate to take all the credit.

Itty bitty lamb chops cool down quickly, which would only be helped by a cold sauce, so I used a hot yogurt sauce here. It's an easy process, but must be handled with a bit of care. Plain yogurt will curdle when heated, so it must first get blended with cornstarch and egg white to "stabilize" it. You can then temper it with hot olive oil, rich with toasted garlic and rosemary, before heating it in a pot to serve over the chops.

I served these with roasted potatoes and red peppers, but saffron-flecked rice and pomegranate seeds would be just as fitting an accompaniment.

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