Recipe(tried): Repost: Lamb Chops India

This is adapted from a foodservice recipe from lambchef.com (tons of recipes for lamb, if you are interested!). I served this with an apricot-couscous pilaf and green beans.

Lamb Chops India
Yield: 4 servings

Lamb chops of choice (or rack of lamb) - enough to feed 4
2 tsp (or a little more, to taste) finely minced garlic
1 tbsp madras curry powder
juice of 1 whole lemon
1 cup (8 oz.) of plain yogurt (fat free won’t work for the sauce)
1/2 tsp ground black pepper
1 large shallot, finely minced (or use onion, about 1/2 cup)
1 (15 oz.) can lower salt beef stock or broth (or homemade, if you have it)
1/2 cup white wine
1/2 cup whipping cream
2 tsp. finely minced fresh mint

1. Mix garlic, curry powder, lemon juice, yogurt, black pepper, in a bowl leaving 1/2-cup of yogurt
for the sauce later, and marinate the lamb for 4 to 6 hours in this paste.

2. Roast the lamb at 375 degrees F in a flame-proof pan (or grill over hot coals) until desired degree of doness. When the lamb is done remove it from the pan, and allow to rest while sauce is finished.

3. In same pan, saute chopped shallot for 2 minutes, add wine and beef stock and reduce to 1 cup liquid over medium-high heat. Add whipping cream and reduce mixture to about 1 1/4-cup.

4. Take it off the heat, mix in the remaining 1/2-cup of yogurt and the chopped mint with the whisk, and season with pepper and salt, if needed.