Marinated Lamb Popsicles with Fenugreek Cream Curry

Adapted by
June 2011
Yield: 6 Servings (30 medium popsicles)


Marinated Lamb Popsicles
¼ cup sweet white wine
¾ cup whole grain yellow mustard
1 teaspoon salt
1 teaspoon ground black pepper
4 pounds French-cut lamb racks, cut into chops
Fenugreek Cream Curry
4 cups whipping cream
1 tablespoon salt
1 tablespoon paprika
½ teaspoon ground cayenne pepper
1 tablespoon dried green fenugreek leaves
¼ cup lemon juice
¼ cup canola oil
3 tablespoons finely chopped garlic
1 teaspoon turmeric


For the Marinated Lamb Popsicles:
Combine the wine, mustard, salt, and pepper in a large bowl. Add the lamb and coat well with the marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.

For the Fenugreek Cream Curry:
In a large bowl, combine the cream, salt, paprika, cayenne, fenugreek leaves, and lemon juice. Heat 3 to 4 tablespoons of the canola oil in a medium pot on medium heat and sauté the garlic until golden. Stir in the 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.

To Assemble and Serve:
Preheat a stove-top cast iron grill or barbeque to high heat. Brush the lamb chops with the remaining canola oil and cook for 2 to 3 minutes per side. Serve the Marinated Lamb Popsicles piping hot off the grill. Put 4 to 5 lamb chops on each plate. Pour the Fenugreek Cream Curry over the meat or ladle it into a small bowl and use it as a dipping sauce for the popsicles.