Amana Loves Creating: Spice-encrusted Lamb Popsicles

Spice-encrusted Lamb Popsicles

Recipe courtesy "Vij's At Home" cookbook.

These are delicious alone or served with sour-cream Indian dressing or chutney dip

Serves 6

Preparation: 20 minutes + 2-3 hours to marinate

1.75 -2 kg Rack of lamb, cut into 30 chops

125 ml Cooking oil (using less oil changes the flavour)
2 Tbsp.            Ground cumin
1½ tsp.             Salt
1- 1½ tsp.         Ground cayenne pepper
2 Tbsp.            Ground coriander
1 Tbsp. Paprika
1 tsp.                Turmeric
2 Tbsp.            Finely chopped garlic (6 medium cloves)
½ to 1   Whole lemon, cut in wedges (optional)

In a large bowl, combine lamb with oil, cumin, salt, cayenne pepper, coriander, paprika, turmeric and garlic.

Toss lightly to coat the lamb, then cover and refrigerate for 2 to 3 hours to allow lamb to marinate.

Move your oven rack to its highest position, and preheat the oven to 250°C. On a large baking sheet, arrange the chops — as many as will fit comfortably without overlapping— and bake for 2 minutes.

Remove from the oven, set on a heatproof surface and, using tongs, turn each chop over. Bake for 2 minutes more then remove from the oven.

Using a sharp knife, cut into a popsicle. It should be pink in the center. If the popsicles are not quite cooked, bake each side for 30 seconds to 1 minute more. Transfer to a serving platter and squeeze some lemon juice over the cooked popsicles.

Sour Cream Indian Dressing
Makes 1 cup.
Prep time: 15 minutes + 15 minutes of refrigeration

250 ml Sour cream (full fat or low fat)
½ cup Coriander leaves

½ tsp. Salt
½ tsp. Ground cayenne pepper
½ tsp. Finely chopped garlic

In a medium bowl, mix together all of the ingredients. Cover with a lid or plastic wrap and refrigerate the mixture for at least 15 minutes. The dip will keep refrigerated for up to 1 week.

STEPS IN PICTURES

Step 1: Cut it up.