Spiced Lamb Cutlets with Curry Leaf & Brown Butter Drizzle
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Category
Main
Cuisine
Sri Lankan
Author:
Curio Kitchen
Servings
2
Prep Time
20 minutes
Cook Time
10 minutes
Calories
400
Recipe by Ruwanmal Samarakoon-Amunugama.
The warm, toasty flavors of Ru’s Dark-Roasted Curry complement lamb in this week-night friendly main. Ru recommends serving the lamb the yellow rice and pineapple salad from her cookbook, Milk, Spice and Curry Leaves. This recipe can be easily doubled.
Ingredients
- 4 lamb cutlets (about 2 ounces / 50g each), Frenched
- 1 clove garlic, finely minced
- ½ inch piece fresh ginger, finely grated
-
1 teaspoon Ru’s Dark-Roasted Curry Powder
-
Sea salt and black pepper
- 1 tablespoon good-quality cooking oil
- ½ fresh lime cut into slender wedges, to serve
For the browned butter:
- 2 tablespoons salted butter
-
4 fresh or dried curry leaves (rehydrated)
Directions
Prep the lamb Place the cutlets in a large bowl and add the garlic, ginger, Dark-Roasted Curry Powder, salt, black pepper (to taste) and oil. Use your hands to toss the cutlets in the seasonings until well coated. Set aside to marinate for 15 minutes.
- Cook the lamb Preheat the broiler on high (500 °F). Line a sheet pan with aluminum foil.
- Place the cutlets on the pan and transfer it to the oven. Broil for 6-8 minutes (or until lamb is cooked to your liking), turning the cutlets at the halfway point. Remove the pan from the oven and let the lamb rest for 10 minutes.
- Make the brown-butter drizzle Put the butter into a small saucepan set over medium heat. When the butter sputters, after about 2 minutes, add the curry leaves. The butter will foam up. Let cook until fragrant and the curry leaves crisp slightly. Remove the pan from the heat.
- Serve Arrange the cutlets on a plate and drizzle the curry leaf butter over them. Garnish cutlet with a crisped curry leaf and offer the lime wedges alongside.
Recipe Note
Notes: Ask your butcher to cut the lamb cutlets (chops) into individual 1-inch-thick cutlets and to French/ trim them to save you some time. To rehydrate dried curry leaves, put them in a small bowl and pour boiling water in to cover. Let steep for 5-10 minutes. Drain and pat dry.
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