Marinated Lamb Chops with Fenugreek Cream Curry

Recipe courtesy Vij's
Show: Rachael Ray's Tasty Travels Episode: Vancouver
TOTAL TIME: 2 hr 35 min
Prep: 25 min
Inactive Prep: 2 hr
Cook: 10 min
YIELD: 4 Servings
LEVEL: Intermediate

ingredients

MARINADE:
  • 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
CURRY:
  • 1 cup fresh lemon juice
  • 4 tablespoons canola oil
  • 2 tablespoons crushed garlic
  • 1 teaspoon ground turmeric
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Directions

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.

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