Lamb Loins w/ Indian-Spiced Yogurt Sauce

Lamb Loins w/ Indian-Spiced Yogurt Sauce

Sarah Mickey All Recipes, Dried Fruit Recipes, Lamb Recipes Leave a Comment

Lamb Loins w/ Indian-Spiced Yogurt & Apricot Sauce

Makes 4 Servings
Garnacha (Grenache from Spain)

This Indian-cuisine-inspired lamb loin recipe uses a complex blend of spices, yogurt, vinegar and dried apricots to make a full bodied thick sauce.

We’ve seared & roasted the loins here. If you prefer, the lamb loin in this recipe can instead be cooked sous vide with pepper, olive oil, and salt at 133°F for 1 hour, then briefly seared over high heat.

  • Spice Blend
  • 1 tsp Ground Fenugreek
  • 1 tsp Garam Masala
  • ¼ tsp Yellow Mustard Seed
  • ½ tsp Red Chile Flakes
  • 1 tbsp Unsalted Butter
  • 1 tbsp Vegetable Oil
  • ¼ cup chopped Shallot
  • 10 Dried Apricots, small diced
  • ¼ cup Red Wine Vinegar
  • 1 tbsp Honey
  • ½ cup Full Fat Yogurt
  • 2 cups Low Sodium Beef Stock
  • Garnishes
  • ½ cup Full Fat Yogurt
  • ¼ cup Toasted Pistachios, ground to a chunky powder
  • Fresh Cilantro



Preheat your oven to 400°F.

Stir together all the spice blend ingredients.

Season the lamb loins with salt & pepper. Heat some olive oil in an oven-safe frying pan or skillet. Add the lamb loins & sear them on all sides until they brown.

Move the pan to the oven and roast until the loins reach your preferred doneness (we recommend 133°F for Medium Rare).

Remove the lamb loins from the pan to a clean plate. Loosely cover them with foil & let them rest for ten minutes.

Melt the butter in a large frying pan along with the vegetable oil. Add the shallot & saute until it has shrunk.

Stir in the apricot & spice blend. Cook for 30-60 seconds, until the spices become aromatic.

Stir in the vinegar & honey. Bring the liquid to a simmer & cook until the vinegar reduces by half.

Whisk a ½ cup of the yogurt into the beef stock, then pour it into the pan with the apricots & shallot. Bring the stock to a simmer, and cook until it reduces in volume by half.

Taste the sauce & add salt if necessary.

Slice the lamb loins into medallions & serve them atop the curry sauce, garnished with yogurt, pistachio powder, and cilantro sprigs.
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