Marinated Lamb Popsicles with Fenugreek Cream Curry

Recipe by: Chef Vikram Vij, Vij’s Restaurant, My Shanti & Vij’s Sutra (Vancouver)

Cuisine: Indian

# of servings: 6

This signature dish is probably the most famous and most popular of Vij’s restaurant in BC. In fact, Chef cooked it for Prince William and the Duchess of Cambridge, Kate Middleton, during their visit in the Okanagan Valley.


The size of the lamb popsicles will depend on the rack of lamb you buy. If the popsicles are bigger, four per order is probably enough. This recipe is for 30 medium-size popsicles, with five per order. Serve these popsicles over new potatoes.



1/4 cup (60 mL) sweet white wine
3/4 cup (180 mL) Maille Old Style Dijon mustard
1 tsp. (5.5 g) salt
1 tsp. (2.5 g) ground black pepper
4 lbs. (1.8 kg) French-cut racks of lamb, in chops


1. Combine wine, mustard, salt and pepper in a large bowl. Add lamb and coat well with the marinade.


2. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.


Finish lamb:

1. Preheat a stove-top cast iron grill or barbeque to high heat. Place lamb on the grill and cook for 2 to 3 minutes per side.


To serve:

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.

Curry sauce:


4 cups (1 L) whipping cream
1 Tbsp. (17 g) salt
1 tsp. (2.5 g) paprika
1/2 tsp. (1 g) ground cayenne pepper
1 Tbsp. (2 g) dried green fenugreek leaves
1/4 cup (60 mL) lemon juice
1/4 cup (60 mL) canola oil
3 Tbsp. (26 g) finely chopped garlic
1 tsp. (3 g) turmeric


1. In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice.


2. Heat 3 to 4 tablespoons of the oil in a medium pot on medium heat and sauté garlic until golden.


3. 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 it is gently boiling.