Curry Lamb Chops

Quick look

  • prep 15 min    cook 15 min
  • serves 2


  • 4 bone-in lamb loin chops (4 ounces each)
  • 1 tablespoon canola oil
  • 3/4 cup orange juice
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 2 teaspoons grated orange peel
  • 1 teaspoon curry powder
  • 1 garlic clove, minced
  • 1 teaspoon cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice, optional

    How to make it  30 minutes

  • 1

    In a skillet, brown the lamb chops on both sides in oil; drain.

  • 2

    Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb.

  • 3

    Cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm.

  • 4

    Combine cornstarch and water until smooth; stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened.

  • 5

    Serve lamb and gravy with rice if desired.

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