Spice Crusted Lamb Korma


Something Extra Spring 2014

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Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.

 

Spice Crusted Lamb Korma

Spice Crusted Lamb Korma
Ingredients
1 rack of lamb (about 5 lbs.), trimmed of excess fat*
1 tbsp. extra virgin olive oil
1-1/2 tsp. ground cumin
1-1/2 tsp. ground coriander
1-1/2 tsp. turmeric
3/4 tsp. black pepper
3/4 tsp. sea salt
1/2 tsp. cinnamon
1/2 tsp. cayenne pepper
Korma Curry Sauce (we like Patak's), warmed
Directions

Prep: 15 minutes, Cook: 10 minutes, Stand: 10 minutes, Serves: 6

1. Cut lamb into individual chops, cutting between the bones; brush lightly with oil. Stir together all spices in a small bowl and rub onto both sides of lamb. Let stand for 10 minutes.  

2. Cook on a well-oiled grill over medium heat for about 5 minutes on each side or until it’s cooked to your liking. Serve with Korma sauce. 

* Excess fat can cause the grill to flare up and char lamb. Trim excess fat on the outer edge and watch grill carefully while cooking.

Nutritional Information:
556 calories, 51 g protein, 34 g total fat (16 g sat.), 8 g carbohydrate, 1 g fiber, 3 g sugar, 169 mg cholesterol, 677 mg sodium, 14 points

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