Sep 4, 2013 7:00 PM by Meeru Dhalwala
Recipe: Spice-encrusted lamb popsicles Meeru Dhalwala, co-author of "Vij's at Home."
• 3 1/2 to 4 pounds rack of lamb, cut into 30 chops
• 1/2 cup cooking oil
• 2 tablespoon ground cumin
• 1 1/2 teaspoon salt
• 1 to 1 1/2 teaspoon ground cayenne pepper
• 2 tablespoon ground coriander
• 1 tablespoon paprika
• 1 teaspoon turmeric
• 2 tablespoon finely chopped garlic (6 medium cloves)
• 1/2 to 1 whole lemon, cut in wedges (optional)
In a large bowl, combine lamb with oil, cumin, salt, cayenne, 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 500 degrees F.
On a large baking sheet, arrange chops - as many as will fit comfortably without overlapping (at home we usually cook 12 to 18 at a time) - and bake for 2 minutes. Remove from the oven (closing the oven door so that the heat doesn't escape), 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.