Sambal Crusted Lamb Chops
By: McCormick Kitchens
Made With:
Transport your tastebuds with the bold, aromatic flavors of Sambal - a spicy Indonesian dry or wet condiment made from ground chili peppers. Here, the dry spice mix lends intensity and characteristic savoriness to both the bread crumb crust for lamb chops and as a base for the tomato sambal sauce. The result is a visually stunning dish full of earthy warmth and complexity that truly elevates the everyday flavor experience.
This recipe is featured as part of the Sauce from Somewhere trend from the 2026 Flavor Forecast.
Transport your tastebuds with the bold, aromatic flavors of Sambal - a spicy Indonesian dry or wet condiment made from ground chili peppers. Here, the dry spice mix lends intensity and characteristic savoriness to both the bread crumb crust for lamb chops and as a base for the tomato sambal sauce. The result is a visually stunning dish full of earthy warmth and complexity that truly elevates the everyday flavor experience.
This recipe is featured as part of the Sauce from Somewhere trend from the 2026 Flavor Forecast.
Key products
Instructions
Instructions
- For the Sambal Spice Blend, mix all ingredients in small bowl until well blended. Set aside.
- For the Sambal Crumb, place curry leaves in food processor. Pulse until leaves are small flakes. Add remaining ingredients. Pulse just until well mixed. Set aside in shallow dish until ready to coat lamb.
- For the Lamb, preheat oven to 450ºF. Place wire rack on large sheet pan. Score fatty side of lamb rack in a tight criss-cross pattern, being careful not to cut through the meat. Heat oil in a large skillet on medium heat until shimmering. Place lamb rack, fat side down, in pan; cook about 5 minutes or until golden brown. Increase heat to high and brown lamb on all remaining sides, turning every 2 to 3 minutes as needed.
- Remove lamb from pan and brush all over with Dijon mustard. Roll in Sambal Crumb mixture, pressing to adhere and coat evenly. Wrap bones in foil to avoid burning. Place crusted lamb on prepared wire rack.
- Roast 20 to 25 minutes or until the internal temperature reaches 135ºF (57ºC), for medium doneness. Let rest for 10 minutes before carving.
- Meanwhile, for the Sambal Sauce, heat oil in skillet on medium-high heat until shimmering. Stir in remaining 3 tablespoons of the Sambal Spice Blend, fenugreek leaves and shrimp paste. Cook and stir 1 to 2 minutes or until fragrant. Add shallots, chilies and tomato to pan, stirring to mix well. Cook until softened, about 5 minutes. Transfer to blender container. Cover and blend until smooth.
- To serve, spoon Sambal Sauce onto center of plate, then top with 2 lamb chops. Serve immediately.
Test Kitchen Tip: Rack of lamb, can typically be purchased already “frenched,” where the fat and meat have been removed from the ends of the ribs bones, leaving them bare to create a more elevated appearance. You can also ask your butcher to do this for you or do it yourself at home.
