Every couple of months, we visit the kitchen of a top Vancouver chef and get the scoop on an easy but impressive recipe from his catalogue. Today, we consult with Vikram Vij, who tells us about his “glorified, high-end variation on chicken wings”: spice-encrusted lamb popsicles.
Impress the guys on game night by showing up with this tasty dish instead of wings. Fast and easy, once the lamb is marinated the popsicles take only minutes to prepare. Serve solo or with chutney and sour cream on the side. “It is a perfect appetizer or a main course and gets the palate going with all the spices and flavours,” Vij tells us.
Spice-encrusted Lamb Popsicles
3 ½ – 4 pounds rack of lamb cut into 30 chops
½ cup cooking oil
2 tbsp ground cumin
1½ tsp salt
1 to 1½ tsp ground cayenne pepper
2 tbsp ground coriander
1 tbsp paprika
1 tsp turmeric
2 tbsp finely chopped garlic
½ – 1 lemon cut in wedges (optional)
In a large bowl, combine lamb with oil, spices and garlic. Toss lightly to coat the lamb, then cover and refrigerate for 2 – 3 hours.
Move oven rack to highest position and preheat oven to 500°F.
On a large baking sheet, arrange chops without overlapping and bake for two minutes.
Remove from oven, turn chops over and bake for two more minutes.
Cut into a popsicle; it should be pink in the centre. If not, bake each side for 30 seconds to one minute longer.
Transfer to serving platter and squeeze lemon juice.
If you have time, Vij says, marinate the night before to enhance the flavour.
Image courtesy of julesjulesjules m.
Recipe tastes great, thanks! (By the way, Raina, I’m sure you meant to write, “gets the PALATE going”).
I’ve loved Vij’s for years and always stop there when I visit Vancouver. but one bit of your recipe could be elucidated: “Cut into a popsicle. . .” What does this mean?