Combine wine, mustard, salt and pepper in a large bowl. Add lamb and coat well with the marinade. Cover the bowl with plastic wrap and refrigerate for two to four hours.
In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. Heat three to four tablespoons of the oil in a medium pot on medium heat and sauté garlic until golden. Stir in turmeric and cook for one minute. Stir in the cream mixture and cook on low to medium heat for about five minutes, or until it is gently boiling.
Preheat a stove-top cast iron grill or barbeque to high heat. Place lamb on the grill and cook for two to three minutes per side.
Serve popsicles piping hot off the grill. Place four to five lamb chops on each plate. Pour the cream curry over the meat or ladle it into a small bowl and use it as a dipping sauce for the popsicles.