Marinated Lamb Chops with Fenugreek Curry

by Brenda Langton, Tastemaker in Residence - Recipe from


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 tsp kosher salt
1 tsp paprika
1 tsp cayenne pepper
1/4 cup fresh fenugreek leaves, washed and chopped; or 1 Tbsp. dried
1 cup fresh lemon juice
4 Tbsp canola oil
2 Tbsp crushed garlic
1 tsp ground turmeric


  1. 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.
  2. In a separate bowl, mix the cream, salt, paprika, cayenne, fenugreek leaves, 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.
  3. 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.