Best Marinated Lamb Chops With Fenugreek Cream Curry Recipes

Marinated Lamb Chops with Fenugreek Cream Curry image

Provided by Food Network

Time 2h35m

Yield 4 Servings

Number Of Ingredients 13

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

Steps:

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.

Marinated Lamb Popsicles With Fenugreek Cream Curry image

Provided by PetsRus

Categories Curries

Time 40m

Yield 15-20 Lamb Popsicles

Number Of Ingredients 13

2 -3 french cut racks of lamb (with the bone cleaned down to the chop)
1/4 cup white wine
1/4 cup grainy yellow mustard
3/4 teaspoon salt
2 tablespoons crushed garlic
3 tablespoons canola oil
1 teaspoon turmeric
1 liter whipping cream
1 tablespoon dried fenugreek leaves (known as 'kasuri methi')
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup lemon juice
1/4 teaspoon paprika

Steps:

Cut the racks of lamb into the'popsicles' by slicing the chops in between the bones.
Mix the white wine, mustard and salt together in a large bowl, then add the popsicles, turning to coat them on all sides.
Cover and set aside in the refrigerator for a couple of hours.
In a separate bowl, mix together the whipping cream, salt, paprika, cayenne, fenugreek flakes and lemon juice.
In a medium-sized, heavy pot, sauté the crushed garlic in the canola oil.
Once the garlic is golden in colour, add the turmeric, stir and heat for one minute.
Add the whipping cream mixture, stir and heat on low to medium heat for a few minutes.
(the water in the whipping cream will evaporate, thickening the sauce. If your heat is too high, the cream will separate.) If making the sauce a day ahead, let the garlic mixture cool completely, then add to the cream mixture and refrigerate.
Thicken the sauce close to serving time by heating gently.
Grill the popsicles just before you are ready to serve your meal.
You can either pour the cream curry over the grilled popsicles or use it as a dipping curry for them.