Marinated Lamb Chops With Fenugreek Cream Curry Recipes

MARINATED LAMB CHOPS

Steps:

• Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
• Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
• Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
• Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
• Serve the chops with the reserved marinade.

MARINATED LAMB CHOPS

Steps:

• Click here to see how she does it.
• In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour.
• Grill or broil the chops for 3 to 4 minutes per side for medium rare.

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 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.