Vij's marinated lamb popsicles

 |   |  1 min read

Vij's marinated lamb popsicles

I cannot tell a lie, the Vikram Vij who owns Vancouver's famous Vij's restaurant didn't give me this recipe himself. But it was published in the newspaper when I was there so I guess it is now public domain. (He's also posted a couple of other recipes on his website for you to try.)

His lamb popsicles are a favourite at Vij's and he says he couldn't take them off the menu for fear of a customer revolt.

"People like this dish the way they love butter chicken." And we being a country full of lamb deserve some different prepartion, and this one works just as well on the barbecue.

So have a go, and go to Vij's if you are ever in Vancouver.

Tell 'em you were sent by Elsewhere, that'll confuse them.

INGREDIENTS

1/2 cup sweet white wine

1/4 cup grainy yellow mustard

1 teaspoon salt

1 teaspoon ground black pepper

4 pounds French-cut racks of lamb, in chops

Ingredients for the curry sauce: 4 cups whipping cream; 1 tablespoon salt; 1 teaspoon paprika; 1/2 teaspoon ground cayenne pepper; 1 tablespoon dried green fenugreek leaves; 1/4 cup lemon juice; 3 to 4 tablespoons canola oil; 3 tablespoons finely chopped garlic; 1 teaspoon turmeric.

METHOD

To prepare the lamb 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 2 to 4 hours.

Now make the curry sauce as follows.

In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. Heat 3 to 4 tablespoons oil in a medium pot on medium heat and saute 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.

Preheat a stove-top cast iron grill or barbecue to high heat.

Place lamb on the grill and cook for 2 to 3 minutes per side. Serve popsicles piping hot off the grill.

Depending on their size, place 4 to 5 lamb popsicles on each plate. Pour the cream curry over the meat or ladle it into a small bowl and use it as a dipping sauce for the popsicles.

Makes 6 servings.

Share It

Your Comments

post a comment

More from this section   Recipes articles index

Asian Noodle Salad

Asian Noodle Salad

David who offers this says it is "a terrific side dish with any barbecued meat or fish; it always catches people out with its depths of flavour". A man of the Elsewhere persuasion, he... > Read more

Wicked Chicken: soul funk for the barbecue

Wicked Chicken: soul funk for the barbecue

Many years ago Rhino Records -- a reissue label out of LA -- put out a booklet-cum-CD package of old soul and funk with an eating theme, specifically food for barbecues. Tracks on the CDs... > Read more

Elsewhere at Elsewhere

Dub Inc: Paradise (Naive)

Dub Inc: Paradise (Naive)

Although little known in this country, the multi-culti Dub Inc from France coming here for Womad this weekend have been around since the late Nineties, have played in over 50 countries and released... > Read more

Pacific Curls: Pacifi Celta (Pacific Curls)

Pacific Curls: Pacifi Celta (Pacific Curls)

The trio at the core of Pacific Curls made two "interesting" albums, but "interesting" is a word which suspends judgment. They didn't win me much, but most of this one certainly... > Read more