- 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.