Marinated Lamb Chops with Fenugreek Cream Curry Recipe courtesy Vij's

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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.