Marinated Lamb Popsicles with Fenugreek Cream

• 2 racks of lamb, 8 ribs each, or 16 rib chops
• 1/4 cup dry white wine
• 1/4 cup grainy yellow mustard
• Salt to taste
• 2 tablespoons corn, grapeseed, or other neutral oil
• 1 tablespoon minced garlic
• 1 teaspoon ground turmeric
• 2 cups heavy cream
• 2 teaspoons dried green fenugreek flakes (kasuri methi) or ground fenugreek
• 1/4 teaspoon cayenne
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon paprika

1. Cut the racks into individual ribs; combine in a bowl with the wine, mustard, and a large pinch of salt.
2. Cover and refrigerate for a couple of hours.
3. When youre ready to cook, start a charcoal or gas grill or preheat the broiler; the fire should be quite hot and the rack 2 to 4 inches from the heat source (a little farther away if youre using the fattier shoulder chops).
4. Put the oil in a small pot over medium heat and add the garlic.
5. As the garlic turns golden, add the turmeric and cook, stirring constantly, for about a minute.
6. Add the cream, fenugreek, cayenne, lemon juice, and paprika and turn the heat to low.
7. Keep warm while you grill the ribs.
8. Grill the ribs quickly, just a couple of minutes per side (3 or 4 minutes for shoulder chops).
9. Serve, either doused with the cream sauce or with the sauce on the side for dipping.

lamb, white wine, grainy yellow mustard, salt, corn, garlic, ground turmeric, heavy cream, cayenne, lemon juice, paprika

Taken from www.epicurious.com/recipes/food/views/marinated-lamb-popsicles-with-fenugreek-cream-386382 (may not work)