Ingredients
1/2 cup sweet white wine
1/4 cup grainy yellow mustard
1 teaspoon salt
1 teaspoon ground black pepper
4 pounds French-cut racks of lamb, in chops
4 cups whipping cream
1 teaspoon paprika
1/2 teaspoon ground cayenne
1 tablespoon dried green fenugreek leaves
1/4 cup lemon juice
3 to 4 tablespoons canola oil
3 tablespoons finely chopped garlic
1 teaspoon turmeric
Preparation
Lamb: Combine wine, mustard, salt and pepper in a large bowl. Add lamb and coat well with the marinade mixture. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.
Sauce:In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. Heat 3 to 4 tablespoons oil in a medium pot on medium heat and saute 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.
Preheat a stove-top cast iron grill or barbecue to high heat. Place lamb on the grill and cook for 2 to 3 minutes per side. Serve lamb piping hot off the grill. Depending on their size, place 4 to 5 lamb popsicles on each plate. Pour the cream curry over the meat or ladle it into a small bowl and use it as a dripping sauce for the popsicles.
