Lamb Popsicles

Thank you Vikram Vj this was an amazing meal to try and recreate!

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Back when we used to be able to go out to eat, I loved going to both Vj's and My Shanti. The presentation, the ambiance, the food was an experience and I craved it... so did my husband, who was inspired to recreate his lamb popsicles. There are some recipes floating around that suggest they are the recipe and perhaps they are, but to our family there is a big difference with fenugreek seasoning and fresh Methi.... I would suggest the later is the way to go! But that is just our C2 humble opinion.

We took a full rack of frenched rack of lamb and cut them into single chops. Then bathed them with avocado oil and grainy mustard! Marinade for as long as you can! These will taste amazing on the grill.

Once fully marinated, these go on the grill....

Now.... the potatoes are super important... let me share how to do it. I would also be remise to not say that it was my husbands desire to nail this that resulted in this amazing recipe. Sadly we all ate some near misses, but to be fair. He would say the same about me so game on husband!

Thinly slice potatoes and boil... but just al dente!!!

To finish these potatoes off, drain them, place them in a pan, with some grainy mustard, shallots and more avocado oil. In the mean time the sauce!

The sauce consists usually of cream but I can't do cream so coconut cream it is and some chopped methi and turmeric. Place 2 cans of coconut milk and a cup of methi in sauce pan to sauté and add it 2 Tbsp of turmeric.

Then add 1 Tbsp of crushed garlic, a full squeezed fresh lemon, 1 Tsp of salt and 2 tsp of paprika... simmer until fully incorporated. Add in the al dente potatoes with the shallots to half of the sauce. The potatoes will soak in the goodness but save some of the sauce for the spinach... it deserves some love too!

Looks delicious right? I wish you could smell my house right now!.......

Take some spinach, like two serious hand full's; and in baking terms 3 cups. lol. Cut up some shallots and sauté!

Now is time to layer.... spinach and potatoes down first, some sauce or the lamb chops down first.... it depends how saucy you like this.. I could go either way!

The Recipe:

The Lamb:

1 full rack of frenched lamb chopped, with grainy mustard and avocado oil

grill until desired temp on a BBQ or grill. Optimum is med rare!

The Sauce:

2 cans of heavy coconut milk

1 tbsp of salt

1 Tsp paprika

1 cup methi leaves

1/4 cup lemon juice

1/4 cup avocado oil

3 Tbsp of minced garlic

2 tsp turmeric

sauté all together... take 1/3 to continue to cook potatoes in an save the remainder for sauce at the end.

The Potato:

slice thinly and then place in boiling water

once al dente, put in a pot with shallot thinly sliced and avocado oil. Splash with grainy mustard. and the 1/3 of the sauce.

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