Preheat oven to 425F. Trim any excess fat, and pat lamb dry. Brush with olive oil. Sprinkle all sides with salt, pepper and garam masala spice blend (or use Indian curry powder). Place on a baking sheet and set aside.

Start making the Indian Coconut Fenugreek Sauce:

1 tablespoon coconut oil

1 shallot- chopped

3 fat garlic cloves- rough chopped

1 tablespoon ginger- finely chopped

1/2 teaspoon turmeric

1/2 teaspoon fennel seed (optional)

1/2 teaspoon mustard seed (optional)

1 1/2 cups diced tomatoes (about 2 medium tomatoes)

1 can 13 ounce can coconut milk

1 teaspoon dry fenugreek leaves

1 teaspoon salt

1 teaspoon brown sugar or honey

Garnish- cilantro, toasted fennel seeds, aleppo chili flakes

Begin making the sauce. In a medium pot or large saute pan, heat coconut oil over medium heat. Add shallot, garlic and ginger and stir until golden and fragrant, about 4 minutes. Add turmeric, fennel seed and mustard seeds and continue cooking one more minute, stirring. Add diced tomato and their juices. Continue cooking and stirring about 5 more minutes until the tomatoes break down. Add coconut milk, fenugreek leaves, salt, and sugar. Stir, taste, adjust salt. Bring to a simmer, turn heat to low and let simmer while you bake the lamb.

Place lamb in the oven, roast 10 minutes, flip, cook 10 more minutes, then flip once more and then broil for a couple minutes if you like a crispy crust. Be careful not to burn while broiling. Remove lamb from oven. Let rest 5-10 minutes, then slice and plate or platter over top the fenugreek sauce. Sprinkle with fresh cilantro, toasted fennel seeds (optional) and chili flakes (aleppo chili is nice) if you like. Serve with basmati rice. (optional)

Directions
Preheat oven to 425F. Trim any excess fat, and pat lamb dry. Brush with olive oil. Sprinkle all sides with salt, pepper and garam masala spice blend (or use Indian curry powder). Place on a baking sheet and set aside.

Begin making the sauce. In a medium pot or large saute pan, heat coconut oil over medium heat. Add shallot, garlic and ginger and stir until golden and fragrant, about 4 minutes. Add turmeric, fennel seed and mustard seeds and continue cooking one more minute, stirring. Add diced tomato and their juices. Continue cooking and stirring about 5 more minutes until the tomatoes break down. Add coconut milk, fenugreek leaves, salt, and sugar. Stir, taste, adjust salt. Bring to a simmer, turn heat to low and let simmer while you bake the lamb.

Place lamb in the oven, roast 10 minutes, flip, cook 10 more minutes, then flip once more and then broil for a couple minutes if you like a crispy crust. Be careful not to burn while broiling. Remove lamb from oven. Let rest 5-10 minutes, then slice and plate or platter over top the fenugreek sauce. Sprinkle with fresh cilantro, toasted fennel seeds (optional) and chili flakes (aleppo chili is nice) if you like. Serve with basmati rice. (optional)

- See more at: http://www.americanlamb.com/consumer/roasted-lamb-chops-fragrant-indian-fenugreek-sauce/#sthash.2sz6gK67.dpuf