Marinated Lamb Chops With Fenugreek Cream Curry Recipes

MARINATED LAMB CHOPS WITH FENUGREEK CREAM CURRY

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

Steps:

• Cut the racks into individual ribs; combine in a bowl with the wine, mustard, and a large pinch of salt. Cover and refrigerate for a couple of hours.
• When you're ready to cook, start a charcoal or gas grill or preheat the broiler; the fire should be quite hot and the rack 2 to 4 inches from the heat source (a little farther away if you're using the fattier shoulder chops). Put the oil in a small pot over medium heat and add the garlic. As the garlic turns golden, add the turmeric and cook, stirring constantly, for about a minute. Add the cream, fenugreek, cayenne, lemon juice, and paprika and turn the heat to low. Keep warm while you grill the ribs.
• Grill the ribs quickly, just a couple of minutes per side (3 or 4 minutes for shoulder chops). Serve, either doused with the cream sauce or with the sauce on the side for dipping.

MARINATED LAMB POPSICLES WITH FENUGREEK CREAM CURRY

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.