Recipe courtesy of Vij's Restaurant
Episode: Vancouver
Save Recipe Print
2 hr 35 min
25 min
2 hr
10 min
4 Servings




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 has been updated and may differ from what was originally published or broadcast.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Marinated Lamb Chops

Recipe courtesy of Ellie Krieger

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Roasted Lamb Chops

Recipe courtesy of The Neelys

Pan-Grilled Lamb Shoulder Chops

Recipe courtesy of Food Network Kitchen

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Baked Pork Chop

Recipe courtesy of Food Network Kitchen

Grilled Marinated London Broil

Marinated Chicken Breasts

Recipe courtesy of Food Network Kitchen

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories