Macadamia and Curry Crusted Lamb Chops with Raita

5 from 1 vote

Macadamia and Curry Crusted Lamb Chops with Raita

This is a flavorful lamb dish served with a cooling cucumber yogurt sauce. Macadamias provide a nice textural contrast. Serve this with a small salad.

Course Main Course

Cuisine Indian

Keyword curry, dairy-free, egg-free, indian, lamb, main, nightshade-free

Prep Time 15

Cook Time 10

Total Time 30

Servings

Calories 469kcal

Author Jenny Ross

Ingredients

Lamb

2 pounds lamb chops 8 chops
salt and pepper to taste
2 1/2 teaspoons curry powder
1/4 cup macadamias chopped fine
1/2 teaspoon cumin

Raita

1/2 cup yogurt or coconut yogurt if dairy-free
1/2 cup cucumber grated
4 tablespoons cilantro chopped
2 tablespoons mint minced
1 green onion chopped
1/4 teaspoon ground coriander
1/8 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper

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Instructions

Stir all together all raita ingredients and season with more salt to taste. Chill until serving.
Preheat the oven to 425ºF.
Combine nuts, curry powder, and cumin in a bowl and set aside.
Season chops with salt and pepper. Heat a cast iron skillet over high heat and add 2 tablespoons of avocado oil. When the oil is shimmering, add the chops and cook until golden, about 2 minutes per side. Sprinkle with the nut and spice mixture then transfer to the oven and bake at 425ºF for about 5 minutes, or until cooked to desired doneness. Rest 5 min then serve with raita.

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