MARINATED LAMB "POPSICLES" WITH FENUGREEK CREAM

Marinated Lamb

Yield makes 4 servings as main course, 8 as starter

Number Of Ingredients 12

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

Steps:

Cut the racks into individual ribs; combine in a bowl with the wine, mustard, and a large pinch of salt. Cover and refrigerate for a couple of hours.
When you're 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 you're using the fattier shoulder chops). Put the oil in a small pot over medium heat and add the garlic. As the garlic turns golden, add the turmeric and cook, stirring constantly, for about a minute. Add the cream, fenugreek, cayenne, lemon juice, and paprika and turn the heat to low. Keep warm while you grill the ribs.
Grill the ribs quickly, just a couple of minutes per side (3 or 4 minutes for shoulder chops). Serve, either doused with the cream sauce or with the sauce on the side for dipping.