Vikram Vij's Marinated Lamb Popsicles with Fenugreek Cream Curry

1. Cut the racks of lamb into the "popsicles" by slicing the chops in between the bones 2. Mix the white wine, mustard and 1/3 tsp salt together in a large bowl, then add the popsicles, turning to coat them on all sides 3. Cover and set aside in the refrigerator for a couple of hours 4. In a separate bowl, mix together the whipping cream, 1/2 tsp salt, paprika, cayenne, fenugreek flakes and lemon juice 5. In a medium-sized, heavy pot, sauté the crushed garlic in the canola oil 6. Once the garlic is golden in colour, add the turmeric, stir and heat for one minute 7. Add the whipping cream mixture, stir and heat on low to medium heat for a few minutes (the water in the whipping cream will evaporate, thickening the sauce; but if your heat is too high, the cream will separate!) 8. If making the sauce a day ahead, let the garlic mixture cool completely, then add to the cream mixture and refrigerate 9. Thicken the sauce close to serving time by heating gently 10. Grill the popsicles just before you are ready to serve your meal 11. You can either pour the cream curry over the grilled popsicles or use it as a dipping curry for them 12. Serve them over some sliced, cooked potatoes that have been lightly sautéed in oil with a couple of handfuls of washed spinach thrown in, just until the spinach wilts slightly