Lamb Chop Curry in Creamy Fenugreek Sauce

Name: Lamb Chops in Fenugreek Cream Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/4 cup white wine; 1/4 cup grainy mustard; 1/2 tsp kosher salt; 1/2 tsp ground black pepper; 1 rack lamb (cut between bones into chops, about 1 1/2 lbs); 2 cups half-and-half (or whipping) cream; 1 1/2 tsp kosher salt; 1 tsp paprika; 1/4 tsp ground cayenne; 2 tsp ground fenugreek (substitute curry powder if you can't find it); 1/4 cup lemon juice; 2 tbsp vegetable oil; 3 tbsp minced garlic; 1/2 tsp turmeric; chopped fresh cilantro (for garnish, optional)

By Jennifer Pallian BSc, RD

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Updated Jun 09, 2026

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This lamb chop curry is my copy of the most famous dish at Vij’s, the beloved Indian restaurant in Vancouver. Charred lamb chops sit on a creamy, fragrant fenugreek sauce.

Lamb chop curry with grilled chops over a creamy fenugreek sauce.

The magic here is fenugreek, the spice that gives curry powder its signature smell. A quick mustard and white wine marinade tenderizes the lamb. The sauce is just cream, garlic and warm spices, simmered until silky.

I adapted Chef Vikram Vij’s original a little, using half-and-half to lighten the cream. If you love Indian lamb, try my Indian lamb chops or juicy turkey tikka next.

Lamb Chop Curry Ingredients

Here is what goes into this lamb chop curry, split between the marinade and the cream sauce.

For the Lamb and Marinade

Rack of lamb: cut between the bones into individual chops.
White wine: a dry white to tenderize and flavor the lamb.
Grainy mustard: adds tang and helps the marinade cling.
Salt and pepper: the simple seasoning base.

For the Fenugreek Cream Sauce

Cream: half-and-half keeps the curry sauce lighter than heavy cream.
Ground fenugreek: the star spice; swap curry powder if you cannot find it.
Garlic: lots of it, sautéed until golden.
Paprika, cayenne and turmeric: warmth, color and a gentle heat.
Lemon juice: brightens the rich, creamy sauce.
Cilantro: a fresh garnish, optional.

Full recipe quantities listed in the recipe card at the bottom of the article.

Variations and Substitutions

This lamb curry is easy to adjust to what you have and how you like it.

No fenugreek: swap in an equal amount of curry powder.
Richer sauce: use whipping cream; for lighter, stick with half-and-half.
Boneless lamb: use leg steaks or loin chops instead of a rack.
Less heat: cut the cayenne; for more, add a pinch extra.
Other proteins: the sauce is also lovely with chicken, like my coconut curry chicken.

Grab These Tools

You only need a few basics to pull this lamb chop curry together.

Shallow dish: for marinating the chops.
Medium saucepan: to simmer the cream sauce.
Grill or grill pan: for the charred crust.
Tongs: to flip the chops cleanly.

How to Make Lamb Chop Curry: An Easy Guide

The sauce simmers while the lamb marinates, so this comes together quickly.

Marinate the Lamb

Whisk the wine, mustard, salt and pepper in a shallow dish. Add the lamb and turn to coat. Marinate at least 30 minutes, or overnight for deeper flavor.

Make the Fenugreek Cream Sauce

Whisk the cream with salt, paprika, cayenne, fenugreek and lemon juice. Sauté the garlic in oil until golden, then add the turmeric. Stir in the cream and bring to a gentle simmer.

Grill the Lamb Chops

Grill the chops over high heat for about 6 minutes. Flip once halfway, so each side gets a good char. They should stay pink and juicy inside.

Serve

Ladle the warm curry sauce into shallow bowls. Set the lamb chops on top. Scatter with cilantro and serve right away.

5 Common Mistakes When Making Lamb Chop Curry

Here are the most frequent mix-ups to avoid when making lamb chop curry:

Skipping the marinade: even 30 minutes tenderizes and seasons the lamb.
Boiling the sauce: a hard boil can split the cream, so keep it at a gentle simmer.
Overcooking the chops: lamb dries out fast, so pull it while still pink.
Forgetting to char: high heat gives the smoky crust that defines the dish.
Using old fenugreek: stale spice tastes flat, so use fresh for that real curry aroma.

Make Ahead and Storage

The sauce actually tastes better the next day, so this is a great make-ahead dinner.

Storing Leftovers

Fridge: keep the sauce and lamb up to 3 days in airtight containers.
Separate: store the chops and sauce apart so the lamb stays firm.

Freezing

Sauce: freeze the cream sauce up to 2 months, then thaw overnight.
Whisk well: cream sauces can separate, so whisk as you reheat.

Reheating Lamb Chop Curry

Low and slow: warm the sauce gently on the stove over low heat.
Add the lamb last: heat the chops just through, so they do not toughen.

How to Serve This Lamb Chop Curry Recipe

This is a rich, special dinner, so I keep the sides simple and a little fresh.

What to Serve with Lamb Chop Curry

Rice is a must for soaking up the sauce. I love it with easy chicken biryani on a big night, or plain simple chicken and rice on a weeknight. A side of aloo masala rounds out the plate.

For something fresh, add my crispy kale and chickpea salad. The cool yogurt dressing balances the warm spices.

Toppings and Garnishes

Fresh cilantro: a generous handful, chopped, over the top.
Lemon wedges: a squeeze cuts the richness of the cream.
Cucumber raita: a cooling spoonful, like the one with my turkey tikka.

How to Make the Best Lamb Chop Curry: Final Notes + Secrets

A few small things make the difference between good and restaurant-level here.

Bloom the spices: sautéing turmeric in oil deepens its flavor and color.
Golden garlic: cook it slowly, since burnt garlic turns the sauce bitter.
Rest the lamb: a few minutes off the heat keeps the chops juicy.
Taste the sauce: balance the lemon and salt before you serve.
Make it ahead: the curry sauce tastes even better the next day.

FAQs About Lamb Chop Curry

Just skimming through? Here are some quick answers to the commonly-asked questions.

What is lamb chop curry?

Lamb chop curry is grilled lamb chops served over a spiced sauce. This version is based on a famous dish at Vij’s in Vancouver. The chops sit on a creamy fenugreek sauce, so it eats like an elegant Indian lamb curry.

What is fenugreek and what can I substitute?

Fenugreek is the spice that gives curry powder its signature smell. You can find it ground or as dried leaves at Indian groceries. If you cannot find it, plain curry powder is the easiest swap and still tastes wonderful.

Is this lamb curry spicy?

This lamb curry is mild, warm and creamy rather than hot. The cayenne adds gentle background heat, not a strong burn. To make it spicier, add extra cayenne. For a milder curry sauce, leave the cayenne out entirely.

Can I use boneless lamb instead of chops?

Yes, boneless lamb works well in this curry. Use leg steaks or loin chops in place of a rack. You can also cube lamb shoulder and simmer it in the sauce longer, for a more traditional Indian lamb curry texture.

How long do you grill lamb chops?

Grill lamb chops over high heat for about 6 minutes total. Flip them once halfway through, so both sides get a good char. They are best pulled while still pink inside, since lamb dries out quickly when overcooked.

Can I make lamb chop curry ahead of time?

Yes, and the sauce is even better made ahead. Store it in the fridge up to 3 days, or freeze it up to 2 months. Reheat gently and whisk as it warms, then grill the chops fresh just before serving.

What should I serve with lamb chop curry?

Serve lamb chop curry with rice to soak up the sauce, like biryani or simple chicken and rice. Warm naan and a cooling cucumber raita are lovely too. A fresh chickpea salad adds a bright, crunchy contrast to the rich sauce.

What cut of lamb is best for this curry?

A rack of lamb cut into chops is best for this dish. It stays tender and grills fast. Loin chops also work well. For a budget option, use shoulder chops, though they need a little longer to cook through.