Lamb for March

Vikram Vij's Marinated Lamb Popsicles in Fenugreek Curry

This is our signature dish at Vij's--probably our most famous and most popular. The size of the lamb popsicles will depend on the rack of lamb you buy. If the popsicles are bigger, then four per serving is usually enough; if they are slightly smaller, then go with five per serving. 

Lamb

• 1/4 cup sweet white wine
• 3/4 cup grainy yellow mustard
• 1 tsp salt
• 1 tsp ground black pepper
• 3-4 French-cut racks of lamb, cut into chops

Curry Sauce

• 4 cups whipping cream
• 1 tsp salt
• 1 tsp paprika
• 1/2 tsp ground cayenne pepper
• 1 Tbsp dried green fenugreek leaves
• 1/4 cup lemon juice
• 3 Tbsp canola oil
• 3 Tbsp finely chopped garlic
• 1 tsp turmeric

Combine wine, mustard, salt and pepper in a large bowl or zip-lock bag. Add lamb, stirring to coat, cover or seal and refrigerate for 2 to 4 hours.

In a medium bowl whisk together the cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. Heat the oil in a heavy skillet set over medium-high 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 thickened.

Preheat a stove-top cast iron grill or barbeque to high heat; remove lamb from its marinade and grill (or cook in a hot cast iron skillet) for 3-4 minutes per side.

Serve popsicles immediately; 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. Serves 6.