Most people have a few memorable dishes in their family repertoire of favorite meals. You know the ones you think of for the people you love, the special occasions and holidays...the once or maybe twice a year thing you make that everyone anticipates. Our family's decadent classic meal is Vij's Lamb Popsicles. Dreamy, marinated and charred lamb chops swimming in an Indian scented fenugreek cream sauce. Boy oh boy...can't stand even thinking about it. So incredible, this dish took over Christmas in our home for many years. Wonderful for any group feast!
I distinctly remember the first time I ever ate this in Vij's restaurant in Vancouver. The flavour was a complete surprise. Then our friend Desi, the ultimate home cook served them at her table. WHAAAT? I went directly to "heaven" again, and every time since we have graced our table with these delicate chops.
We always count about 5-6 chops per person. Don't worry, they will be devoured. The best lamb for this dish is New Zealand rack of lamb ( Costco!) that you will cut into chops. The long handle alludes to the 'popsicle" and the tender meat of each chop is a few bites full. These will be grilled on a BBQ for ultimate flavour.
STEP 1: The lamb must marinate overnight in this marinade. You will need a very large Tupperware, or pan, or bowl and room in the fridge!
1/4 cup white wine
3/4 cups grainy mustard
1 tsp salt
ground pepper
STEP 2:The elixir...the cream sauce. This sauce needs to gently boil for a long time and it takes about 50 minutes to reduce. Whrn it begins to thicken and turn a deeper amber color, it's almost done. I usually start this process as the BBQ is heating up for the chops. I also recruit a couple of "stir-ers" as my wrists get tired of whisking.
In a large bowl, prepare and whisk the following:
4 cups of 35% whipping cream
1 tbsp. salt
1 tsp. paprika
1/2 tsp. cayenne pepper
1 tbsp. dried green fenugreek leaves
1/4 cup lemon juice
In a large size pot, sauté in a bit of canola oil or any light oil:
3 large cloves of garlic, either finely chopped or minced on a micro plane until golden
Add 1 tsp. turmeric and stir for about a minute
Now add the cream to the pot and begin whisking at a medium-high heat. After a while, the sauce will begin to boil. Turn down the heat and keep whisking on a gentle boil for a looong time. Sounds crazy, but the sauce can take up to an hour to thicken. Will be a golden color when done. Get a few hands involved to stand at the stove in shifts!
While this is going on...get the grill master to BBQ the chops to medium rare.
By now, the fenugreek has scented the entire house and we are all salivating at the anticipation of this delectable treat.
Serve this dish with lamb popsicles around a shallow bowl, with sauce poured over, and some kept on the side for dipping or to pour on cardamom scented basmati rice. Steamed or roasted asparagus, or green beans go very well as a side.
You will be transported to a new dimension ...I promise!
I distinctly remember the first time I ever ate this in Vij's restaurant in Vancouver. The flavour was a complete surprise. Then our friend Desi, the ultimate home cook served them at her table. WHAAAT? I went directly to "heaven" again, and every time since we have graced our table with these delicate chops.
We always count about 5-6 chops per person. Don't worry, they will be devoured. The best lamb for this dish is New Zealand rack of lamb ( Costco!) that you will cut into chops. The long handle alludes to the 'popsicle" and the tender meat of each chop is a few bites full. These will be grilled on a BBQ for ultimate flavour.
STEP 1: The lamb must marinate overnight in this marinade. You will need a very large Tupperware, or pan, or bowl and room in the fridge!
1/4 cup white wine
3/4 cups grainy mustard
1 tsp salt
ground pepper
STEP 2:The elixir...the cream sauce. This sauce needs to gently boil for a long time and it takes about 50 minutes to reduce. Whrn it begins to thicken and turn a deeper amber color, it's almost done. I usually start this process as the BBQ is heating up for the chops. I also recruit a couple of "stir-ers" as my wrists get tired of whisking.
In a large bowl, prepare and whisk the following:
4 cups of 35% whipping cream
1 tbsp. salt
1 tsp. paprika
1/2 tsp. cayenne pepper
1 tbsp. dried green fenugreek leaves
1/4 cup lemon juice
In a large size pot, sauté in a bit of canola oil or any light oil:
3 large cloves of garlic, either finely chopped or minced on a micro plane until golden
Add 1 tsp. turmeric and stir for about a minute
Now add the cream to the pot and begin whisking at a medium-high heat. After a while, the sauce will begin to boil. Turn down the heat and keep whisking on a gentle boil for a looong time. Sounds crazy, but the sauce can take up to an hour to thicken. Will be a golden color when done. Get a few hands involved to stand at the stove in shifts!
While this is going on...get the grill master to BBQ the chops to medium rare.
By now, the fenugreek has scented the entire house and we are all salivating at the anticipation of this delectable treat.
Serve this dish with lamb popsicles around a shallow bowl, with sauce poured over, and some kept on the side for dipping or to pour on cardamom scented basmati rice. Steamed or roasted asparagus, or green beans go very well as a side.
You will be transported to a new dimension ...I promise!
