Lamb with Garam Masala Crumbs and Curried Mint Sauce

Curried Mint Sauce:
1/2 tsp. cornstarch
1 tbsp. water
2/3 cup white wine vinegar
3 tbsp. sugar
1/4 cup chopped fresh mint
1/2 tsp. red curry powder

Lamb:
2 slices day-old white bread
2 tsp. garam masala
1/2 tsp. salt
1/2 tsp. white pepper
12 French-cut lamb rib chops, trimmed

To prepare sauce, combine cornstarch and water in small bowl, stirring with a
whisk to form a slurry. Bring vinegar and sugar to a simmer in small
saucepan, stirring until sugar dissolves. Add slurry mixture; simmer 2 minutes
or until slightly thickened, stirring constantly with a whisk. Remove
from heat. Stir in mint and curry powder; steep 30 minutes. Strain
and set aside.

To prepare lamb, place bread in a food processor, and pulse 10 times or until
coarse crumbs measure 1 cup. Combine breadcrumbs, garam masala, 1/2 tsp.
salt, and 1/2 tsp. pepper in a small bowl. Place lamb on a shallow baking
sheet. Press breadcrumb mixture onto lamb. Bake at 450° for 15 minutes or
until desired degree of doneness.

6 servings