Love cooking this dish. Enjoyed by all ages in any season.
Recipe
For the lamb
¼ cup sweet white wine
¾ cup grainy yellow mustard
1 tsp salt
1 tsp ground black pepper
4 lbs French-cut racks of lamb, in chops
Combine wine, mustard, salt and pepper in a large bowl. Add lamb and coat well with the marinade. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
Preheat barbeque to high heat. Place lamb on the grill and cook for 3 to 5 minutes per side.
Notes on wine : Can use any sweet white wine. Today : Jackson Triggs Riesling Gewürztraminer
For the curry sauce
4 cups whipping cream
1 Tbsp salt
1 tsp paprika
½ tsp ground cayenne pepper
1 Tbsp dried green fenugreek leaves
¼ cup lemon juice
3 to 4 Tbsp canola oil
3 Tbsp finely chopped garlic
1 tsp turmeric
In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. Heat 3 to 4 Tbsp of the oil in a medium pot on medium heat and sauté garlic until golden. Stir in turmeric and cook for 1 minute. Stir in the cream mixture and cook on low to medium heat for about 5 minutes, or until it is gently boiling.
For the Potatoes:
2 lbs new potatoes
1/4 c canola oil
1 1/2 c chopped onions (1 large)
1 tsp turmeric
1/2 tsp cayenne
1 tbsp salt
1/4 c. water
Optional: 5 oz. baby spinach
Wash potatoes. Do not peel. Slice into 1/4 inch or smaller rounds. Heat oil 1 min. med heat. Add onions and saute 5 mins. Add turmeric, cayenne, salt. Stir. Cook 1 min.
Add potatoes and water. Bring to light boil. Gently stir. Reduce heat to low. Cover, cook 10 mins. If sticking, add another 1/4 c. water. Add spinach 1 min before it is done.
Combine Potatoes with curry sauce and serve with Lamb Chops.
Recipe from: Vij’s Elegant & Inspired Cook Book.