Marinated Lamb Chops with Fenugreek Cream CurryRecipe courtesy Vij's |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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