| Level: | Intermediate |
| Total: | 2 hr 35 min |
| Prep: | 25 min |
| Inactive: | 2 hr |
| Cook: | 10 min |
| Yield: | 4 Servings |
| Level: | Intermediate |
| Total: | 2 hr 35 min |
| Prep: | 25 min |
| Inactive: | 2 hr |
| Cook: | 10 min |
| Yield: | 4 Servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1255 |
| Total Fat | 115 g |
| Saturated Fat | 58 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 19 g |
| Cholesterol | 319 mg |
| Sodium | 1335 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1255 |
| Total Fat | 115 g |
| Saturated Fat | 58 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 19 g |
| Cholesterol | 319 mg |
| Sodium | 1335 mg |
Reviews
Here is the correct ratio of ingredients (intended for 30 med. chops, so adjust accordingly if you are going for the 20 chops indicated above):
Lamb
1/4 cup sweet white wine
3/4 cup grainy yellow mustard
1 tsp salt
1 tsp black pepper
4 lbs French-cut racks of lamb, in chops
Curry Sauce
4 cups whipping cream
1 tbsp salt
1 tsp paprika
1/2 tsp cayenne pepper
1 tbsp dried green fenugreek leaves
1/4 cup lemon juice
1/4 cup canola oil
3 tbsp finely chopped garlic
1 tsp turmeric
Source: http://www.cbc.ca/stevenandchris/food/marinated-lamb-popsicles-with-fenugreek-cream-curry
Did you even try to make this recipe and taste it?
If you are a serious cook as I am, most of the ingredients should be staples in your kitchen. The only ingredient I didn’t have was the fenugreek flakes. but, I have several ethnic stores within a few miles where I can easily purchase such ingredients.
How hard is it to take out half a dozen spices and mix them in with some cream?Or are you too lazy, too? I use at least that many different spices for my spaghetti sauce – no big deal to shake, shake, shake! And the results are certainly worth it!