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Chef Michelle Dudash’s Pan-Seared Lamb Chops with Spicekick® Curry Sauce

Chef Michelle Dudash’s Pan-Seared Lamb Chops with Spicekick® Curry Sauce

If you’re looking for an extra special homemade dinner, chef Michelle Dudash has the recipes for you! This Pan-Seared Lamb Chop with Spicekick Curry Sauce is sure to be a crowd pleaser!

The beauty of this dish is that it adds curry spice and other spice blends with the help of Michelle's Spicekick: Yellow Curry Seasoning. If you prefer beef, opt for a good-quality steak, like tenderloin, New York strip, or a flat iron steak sliced thin.

For the Spicekick Curry Sauce:

  • 1 Spicekick® Curry seasoning mix
  • 1 (6-oz) can tomato paste
  • 1 (13-oz) can coconut milk (or coconut cream for a thicker consistency)
  • Fresh chopped herbs, such as mint, parsley, or chives

For the lamb:

  • 4 servings lamb chops (4 large or 8 small)
  • Salt and freshly ground black pepper
  • 2 teaspoons cooking oil, like canola or avocado oil

To make the Spicekick Curry Sauce:

Heat a small-medium sauce pan on medium heat (no oil). Pour in the Curry seasoning and toast until aromatic and nutty smelling, about 30 seconds. Add the tomato paste and stir for about 1 minute, reducing heat if needed. Pour in the coconut milk and whisk until smooth. Simmer on low for a few minutes and hold on the lowest temperature while the lamb cooks.

To make the lamb:

Pat the lamb dry, if needed, then season the lamb on all sides with salt and pepper.

Heat a large sauté pan or skillet on medium-high heat. When the pan is hot, add the oil. When the oil is shimmering, place the lamb in the pan, pressing the centers down gently so that it makes good contact with the pan. Brown, about 5 minutes. Turn and brown the other sides until cooked medium rare, about 130 degrees F with an internal thermometer.

Ladle the sauce onto a plate, scoop the cooked orzo on top, and top with the lamb. Garnish with chopped fresh herbs, such as mint, parsley, or chives.

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