Turmeric Crusted Rib Chop with Yellow Curry Sauce

Turmeric-crusted Rack of Lamb with Yellow Curry.jpg

 ⅔ cup WATCHAREE’S Thai yellow curry sauce
4 pcs of lamb chops 
3-4 tbs rice bran oil (or healthy oil of your choice)
2 heads of garlic cloves, peeled
1 small piece of ginger (about ½”), peeled
½ tsp turmeric
1 tsp yellow curry powder
A pinch of sea salt
1 tsp black peppercorn 
 
Put the garlic cloves, ginger, sea salt and black pepper corns into a mortar and pound with pestle into a rough paste.   Mix in the oil, turmeric and yellow curry powder to create rub mixture. Rub rib chops with the mixture.
 
Set an air fryer at 400°F. Arrange rib chops in the air fryer basket.  Air fry for 10-15 minutes.  Check the rib chops to ensure the level of doneness to your taste.  Remove from the air fryer and cover loosely with foil.   Set aside for a few minutes before serving.
 
Alternatively, heat a skillet with oil over medium-high heat.  Sear rib chops for about 3-4 minutes each or until well browned.  The crust should be cooked and lamb chops should be pink (medium-rare) in the middle.  
 
Heat the Thai yellow curry sauce in a saucepan.  Bring to a boil.  Remove and serve the sauce on the side with the rib chops.  Brown rice or wild rice and fresh salad pair well with this dish. Enjoy!
 

Serves 2

 

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