Ingredients

• 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 teaspoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 tablespoon dried green fenugreek flakes (known as "kasuri methi")
• 1 cup fresh lemon juice
• 4 tablespoons canola oil
• 2 tablespoons crushed garlic
• 1 teaspoon ground turmeric

Instructions

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 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.
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.