Lamb Chops in Fenugreek Cream Curry

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Lamb Chops in Fenugreek Cream Curry

Wine-and-mustard marinated lamb chops grilled hot and fast, served over a fragrant fenugreek cream curry sauce. Restaurant-worthy but surprisingly quick.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Indian

Keyword: fenugreek cream curry, lamb chops curry, rack of lamb

Servings: servings

Author: Jennifer Pallian BSc, RD

Ingredients

For the lamb and marinade

¼ cup white wine
¼ cup grainy mustard
½ tsp kosher salt
½ tsp ground black pepper
1 rack lamb cut between bones into chops, about 1 1/2 lbs

For the sauce

2 cups half-and-half (or whipping) cream
1 ½ tsp kosher salt
1 tsp paprika
¼ tsp ground cayenne
2 tsp ground fenugreek substitute curry powder if you can't find it
¼ cup lemon juice
2 tbsp vegetable oil
3 tbsp minced garlic
½ tsp turmeric
chopped fresh cilantro for garnish, optional

US Customary - Metric

Instructions

Whisk together the wine, mustard, salt and pepper in a shallow baking dish. Add the lamb and turn to coat. Marinate at least 30 minutes, up to overnight.
Meanwhile, whisk together the cream, salt, paprika, cayenne, fenugreek and lemon juice. Heat the oil in a medium saucepan over medium heat; add the garlic and sauté until golden. Add the turmeric and sauté 1 minute more. Stir in the cream mixture and bring to a simmer.
Grill the lamb chops (on an outdoor grill or indoor grill pan) over high heat for 6 minutes, flipping once half-way through. Ladle the cream sauce into shallow bowls and top with the lamb chops. Garnish with cilantro, if desired.

Notes

Find the fenugreek: Ground fenugreek gives the sauce its distinctive maple-y curry note; curry powder is a fine substitute.

Marinate ahead: 30 minutes minimum, but overnight in the wine-mustard marinade deepens the flavour.

Don't break the sauce: Keep the cream at a gentle simmer; boiling hard can cause it to separate.

Grill hot and fast: Six minutes over high heat keeps the chops pink and juicy.

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