Recipe courtesy of Vij's Restaurant
Print
Total:
2 hr 35 min
Prep:
25 min
Inactive:
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:
  • 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

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

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