Lamb with Curry Sauce

1hr 30m
Preparation/cooking time: ca. 25m + Marinate: ca. 30m + Low-temperature cooking: ca. 35m

For 4 people

Nutritional Information

Contains 400 Kcal, 34g Protein, 5g Carbohydrates, 26g Fat


  • 1 tbsp. peanut oil
  • 0.5 tbsp. mustard seed
  • 1 clove of garlic, pressed
  • 1 organic lemon, use half of grated zest and 1 tbsp of juice
  • 3 lamb loin (approx. 200 g each)
  • 2 tbsp. thyme leaves
  • 0.5 tsp. salt
  • 1 onion, chopped
  • 1 tbsp. curry powder
  • 2 tbsp. mango chutney
  • 2 dl meat bouillon
  • 0.5 dl white wine
  • 2 tbsp. single cream for sauces
  • salt and pepper to taste

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  • Combine the oil and remaining ingredients including the thyme. Coat the lamb loins with the mixture, cover and marinate for approx. 30 mins. Preheat the oven to 80°C, warm the platter and plates. Season the meat. Heat the oil in a non-stick frying pan. Brown the lamb loins for approx. 1 1/2 mins. each side, transfer to the warmed platter.
  • Cook at a low temperature for approx. 35 mins. in the centre of an oven preheated to 80°C (core temperature: 52-55°C). The meat can then be kept warm at 60°C for up to 30 minutes.
  • Heat the oil and sauté the onion. Add and briefly cook the curry and chutney. Pour in the stock and wine, bring to the boil. Simmer the liquid for approx. 5 mins., strain. Add the cream, bring back to the boil, season.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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