Lamb Popsicles.

This can be done in as little as 4 hours before you plan to cook or the day before and served either as an appetizer or main course.


  • 3 1/2-4 lbs rack of lamb, cut into chops
  • 1 cup of non-reactive oil like vegetable oil
  • 2 tbs of cumin
  • 1 tbs hot indian chili powder (or cayenne)
  • 2 tbs of ground coriander
  • 1 tbs paprika
  • 1 tsp tumeric
  • 1 tbs Fenugreek leaves
  • 4 tbs of garlic
  • 1 tbs sea salt

Now Cook:

1. Mash the garlic using a garlic press.

2. Mix all the spices in a resealable plastic bag.

3. Add the oil and garlic and mix together to form a paste.

4. Poke the lambchops on both sides with a knife so the marinade can be absorbed into the meet.

5. Add the lambchops to the marinade seal and put in the fridge a minimum of 2-3 hours (overnight is better).

6. Take the bag out of the fridge about an hour before you plan to cook to get the chops to room temperature.

7. Heat the bbq to 325F. If using an oven, move the oven rack to highest position and heat the oven to 500 degrees fahrenheit

8. Place the chops over indirect heat and cook for 5 minutes (for medium/well) flipping them occasionally. Keep your eye on them as they will flare due to the oil. After first flip, pour the remaining marinade on top of the lamb chops.

9. If doing in the oven, arrange the chops on a baking sheet and cook for 2 minutes. Flip and bake for another 2 minutes for medium rare (pink in the center)

9. When the chops are done, remove from the bbq and let rest for 10 minutes.