Vij's lamb popsicles with fenugreek curry

By Vikram Vij
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print



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

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
  • 1/4 cup canola oil
  • 3 tablespoons finely chopped garlic
  • 1 teaspoon turmeric



  1. 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 two to four hours. 

Curry sauce:

  1. In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. Heat three to four tablespoons of the oil in a medium pot on medium heat and sauté garlic until golden. Stir in turmeric and cook for one minute. Stir in the cream mixture and cook on low to medium heat for about five minutes, or until it is gently boiling. 

Finish lamb:

  1. Preheat a stove-top cast iron grill or barbeque to high heat. Place lamb on the grill and cook for two to three minutes per side. 

To serve:

  1. Serve popsicles piping hot off the grill. Place four to five lamb chops 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.

Watch The Social Daily at 1pm ET on CTV