Marinated Lamb Chops with Fenugreek Cream Curry
- 2 to 3 French-cut racks of lamb, for approximately 16 large or 20 medium-size chops
- 2 cups white wine
- 1 cup grainy mustard
- 2 teaspoons kosher salt
- 4 cups whipping cream
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon dried green fenugreek flakes (known as "kasuri methi")
- 1 cup fresh lemon juice
- 4 tablespoons canola oil
- 2 tablespoons crushed garlic
- 1 teaspoon ground turmeric
Cut chops from the racks of lamb and place in a large bowl. Add the wine, mustard, and salt; cover and set aside in the refrigerator for a couple of hours.
In a separate bowl, mix the cream, salt, paprika, cayenne, fenugreek flakes, and lemon juice. In a medium size heavy pot, heat the oil over medium heat. Add the garlic and saute until golden in color; add the turmeric, stir, and cook for 1 minute. Add the cream mixture, stir, and cook over low to medium heat for a few minutes. Keep warm until ready to serve.
Meanwhile, preheat a grill or grill pan to medium-high heat. Remove lamb from marinade and grill the chops just before serving; they are best when served piping hot off the grill. Grill on each side for a couple minutes or until medium-rare. Remove from the heat and either pour the cream curry over the grilled chops or use the cream curry as a dipping curry for the chops.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Vij's
Recipe courtesy of Bobby Flay