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

Richard's slightly Spanish paella thing with chorizo sausages

Richard's slightly Spanish paella thing with chorizo sausages

Richard admits that he may have seen something like this in "weekend magazine" supplement, but he's tampered with it a little until it is now perfect -- or at least to his taste.... > Read more

Stuffed Paw-Paw, Norfolk Island style

Stuffed Paw-Paw, Norfolk Island style

Norfolk Island, just a 90 minute flight north west of Auckland, isn't a place you go for fine dining. Or so I was told. But if you are there Dino's and Garrison on the main street are excellent,... > Read more

Elsewhere at Elsewhere

MOHOLY-NAGY AND THE BAUHAUS, PHOTOGRAPHY EXHIBITION ESSAY (2003)

MOHOLY-NAGY AND THE BAUHAUS, PHOTOGRAPHY EXHIBITION ESSAY (2003)

Lazlo Moholy-Nagy would argue that our eyesight was defective and limited. He would cite the pioneering 19th-century German physiologist Hermann von Helmholtz, who told his students if an optician... > Read more

Duke Robillard: Passport to the Blues (Stony Plain)

Duke Robillard: Passport to the Blues (Stony Plain)

Multiple award winner Robillard founded Roomful of Blues in the late Sixties, was in the Fabulous Thunderbirds and has been playing for more than four decades, and shows no signs of slowing with... > Read more