¼ cup sweet white wine
¾ cup grainy yellow mustard
1 tsp salt
1 tsp ground black pepper
4 lbs French-cut racks of lamb,
4 cups whipping cream
1 Tbsp salt
1 tsp paprika
½ tsp ground cayenne pepper
1 Tbsp dried green fenugreek leaves
¼ cup lemon juice
¼ cup canola oil
3 Tbsp finely chopped garlic
1 tsp turmeric
Lamb: 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.
Curry sauce: In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. Heat 3 to 4 Tbsp of the oil in a medium pot on medium heat and sauté garlic until golden. Stir in turmeric and cook for 1 minute. Stir in the cream mixture and cook on low to medium heat for about 5 minutes, or until it is gently boiling.
Finish lamb: Preheat a stove-top cast iron grill or barbeque to high heat. Place lamb on the grill and cook for 2 to 3 minutes per side.
To serve: Serve popsicles piping hot off the grill. Place four to five lamb chops on each plate. Pour the cream curry over the meat or ladle it into a small bowl and use it as a dipping sauce for the popsicles.