Vij’s Lamb Popsicles with Fenugreek Curry

Yield: Serves 6


1/4 cup (60 mL) sweet white wine

3/4 cup (180 mL) grainy yellow mustard

1 tsp salt

1.8 Kg French-cut racks of lamb, in chops

4 cups (1 L) whipping cream

1 Tbs salt

1 tsp paprika

½ tsp ground cayenne pepper

1 Tbs dried green fenugreek leaves

¼ cup (60 mL) lemon juice

¼ cup (60 mL) canola oil

3 Tbs finely chopped garlic

1 tsp turmeric


  1. Combine wine, mustard, salt and pepper in a large bowl.
  2. Add lamb and coat well with the marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.
  3. For curry sauce, in a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice.
  4. Heat 3 to 4 Tbs of 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.
  5. Finish lamb by preheating a stove-top cast iron grill or barbeque to high heat. Place on the grill and cook for 2 to 3 minutes per side.
  6. Serve hot off the grill. Place 4 to 5 lamb chops on each plate. Pour the cream curry over the meat or ladle it into a small bowl to use as a dipping sauce.

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