Lamb Popsicles

One of my favourite BBQ appetizers. These Indian-inspired lamb chops can be marinated the day before and grilled in minutes, making them perfect for entertaining.

Ingredients

• 3½–4 lbs rack of lamb, cut into chops
• 1 cup neutral oil such as vegetable oil
• 2 tbsp cumin
• 1 tbsp hot Indian chili powder or cayenne
• 2 tbsp ground coriander
• 1 tbsp paprika
• 1 tsp turmeric
• 1 tbsp fenugreek leaves
• 4 tbsp garlic
• 1 tbsp sea salt

Now Cook

1. Crush the garlic using a garlic press.
2. Combine all the spices in a large resealable plastic bag.
3. Add the oil and garlic and mix together to form a thick paste.
4. Pierce the lamb chops on both sides with the tip of a knife so the marinade can penetrate the meat.
5. Add the lamb chops to the marinade, seal the bag and refrigerate for at least 2–3 hours. Overnight is even better.
6. Remove the lamb from the refrigerator about an hour before cooking so it can come to room temperature.
7. Preheat the BBQ to 325°F. If cooking indoors, move the oven rack to the highest position and preheat the oven to 500°F.
8. On the BBQ, cook the chops over indirect heat for about 5 minutes, turning occasionally. Watch carefully, as the oil-based marinade can cause flare-ups. After the first turn, spoon the remaining marinade over the chops.
9. For the oven method, arrange the chops on a baking sheet and cook for 2 minutes. Flip and cook another 2 minutes for medium-rare.
10. Remove the chops from the heat and let them rest for 10 minutes before serving.