Marinated lamb popsicles
The acids in the wine and mustard tenderise the meat and produce a delicious tangy flavour.
Creation by Vikram Vij, restaurant Vij’s, Vancouver, Canada.
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Ingredients
|
125 |
ml |
sweet white wine |
|
300 |
g |
grainy yellow mustard |
|
10 |
g |
salt |
|
5 |
g |
black pepper |
|
30 |
|
French-cut racks of lamb, in chops |
|
As needed: |
|
neutral oil |
Preparation method
- Combine wine, mustard, salt and pepper in a large bowl.
- Add lamb and coat well with the marinade.
- Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.
- Scrape the marinade from the lamb and coat with some oil.
- Place lamb on the grill or barbeque and cook for 2 to 3 minutes per side.
Serving suggestions
- Serve with, for example, a curry sauce.
- As part of a composition with aubergine, cauliflower, carrot and onion.
- As part of a composition with yoghurt, rice and pineapple.