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  • Writer's pictureShannon Mann

Vij's Lamb Popsicle Recipe

It's#Formalfriday at the Manns. Here the result of last nights zoom cooking date with friends and we made the legendary @eatdrinkvijs Lamb Popsicles! We’re so glad to have learned this dish to serve to guests once we can all see each other again. It’s definitely one you want to try. We made garlic mashed potatoes and honey butter carrots for sides and wilted some spinach as a garnish. Ingredients 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 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 Method 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. 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.

Preheat a stove-top cast iron grill or barbeque 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. Enjoy!

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