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lamb "popsicles" with fenugreek cream

Recipe by
Stacy Goodall

I had this dish at Vij's (V-Js) Indian restaurant in Vancouver B.C. It is one of my favorite restaurant meals and one of the best Indian Restaurants in North America. I was thrilled to find Mark Bittman (my favorite cookbook guru) had put the recipe in his "Best Recipes in the World Cookbook). He says you can also use filet minion medallions. I think they are called "popsicles" because you would pick up the lamb by the bone and eat the chop with your hand...kind of like a popsicle on a stick. Can't wait to try this recipe out myself. Note: the prep time is largely unattended chill time.

yield 4 serving(s)
prep time 2 Hr
cook time 10 Min
method Grill

Ingredients For lamb "popsicles" with fenugreek cream

  • 2
    racks of lamb (8 ribs or 16 ribs chops)
  • 1/4 c
    dry white wine
  • 1/4 c
    grainy yellow mustard
  • salt to taste
  • 2 Tbsp
    corn, grapeseed or other neutral oil
  • 1 Tbsp
    minced garlic
  • 1 tsp
    ground tumeric
  • 2 c
    heavy cream
  • 2 tsp
    dried green fenugreek (kasuri methi) or ground fenugreek
  • 1/4 tsp
  • 2 Tbsp
    fresh lemon juice
  • 1/4 tsp

How To Make lamb "popsicles" with fenugreek cream

  • 1
    Cut the racks into individual ribs; combine in a bowl with the wine, mustard, and a large pinch of salt. Cover and refrigerate for a couple of hours.
  • 2
    When you're ready to cook, start a charcoal or gas grill or preheat the broiler; the fire should be quite hot and the rack 2 to 4 inches from the heat source (a little farther away if you're using the fattier shoulder chops).
  • 3
    Put the oil in a small pot over medium heat and add the garlic. As the garlic turns golden, add the tumeric and cook, stirring constantly, for about a minute. Add the cream, fenugreek, cayenne, lemon juice, and paprika and turn the heat to low. Keep warm while you grill the ribs.
  • 4
    Grill the ribs quickly, just a couple of minutes per side (3 or 4 minutes for shoulder chops). Serve, either doused with the cream sauce or with the sauce on the side for dipping.

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