I first had these amazing lamb pops in Australia over bed of spinach, beet and squash salad and immediately fell in love with them. As soon as I got home I needed to recreate the meal.

Ingredients

1/4 cup sweet white wine
3/4 cup grainy yellow mustard
1 tsp salt
1 tsp ground black pepper
Optional spices: oregano, rosemary & thyme in small amounts (less than a tsp each)
4 lbs French-cut racks of lamb, cut into chops

Directions

1. Combine wine, mustard, salt and pepper in a large bowl.

2. Add lamb and coat well with the marinade.

3. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.

4. 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.

   

5. Serve popsicles piping hot off the grill. Place four to five lamb chops on each plate.