• 1/4 cup sweet white wine
  • 3/4 cup grainy yellow mustard
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 4 lbs French-cut racks of lamb, in chops

Curry Sauce:

  • 4 cups whipping cream
  • 1 tbsp salt
  • 1 tsp paprika
  • 1/2 tsp ground cayenne pepper
  • 1 tbsp dried green fenugreek leaves
  • 1/4 cup lemon juice 
  • 1/4 cup canola oil
  • 3 tbsp finely chopped garlic 
  • 1 tsp tumeric

A green deep serving bowl filled with two large lamb popsicles, covered in curry sauce.



  • Combine wine, mustard, salt and pepper in a large bowl.
  • Add lamb and coat well with the marinade. Cover the bowl and refrigerate for 2-4 hours. 

Curry Sauce:

  • Ina large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice.
  • Heat 3-4 tbsp of oil in a medium pot on medium heat and saute garlic until golden.
  • Stir in tumeric 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 2-3 minutes per side
  • Serve popsicles piping hot. Place 4-5 lamb chops on each plate. Pour the curry sauce over the meat or ladle into a small bowl to use a dipping sauce.

Dairy Inspiration

Tomato sauce and pasta in a black iron skillet, placed on a wooden table

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