Lamb Lollypops
These lamb lollypos are incredibly flavorful, easy to prepare, and they look wonderful when served. And who doesn’t love a good lollipop? Perfect for a main dish for a romantic dinner or elegant appetizer at your next dinner party. ~ Sam ZinPunk, Winemaker
Equipment
- roasting pan
Ingredients
- 1 Rack of lamb frenched and cut into chops and trimmed of all but thin layer of fat
- 1 cup extra virgin olive oil
- 2 tablespoons chopped Italian parsley
- 2 tablespoons toasted pine nuts
- 1 tablespoon ground mustard seeds
- 1 teaspoon lemon juice
- 1 teaspoon chopped garlic
- 1 teaspoon chopped shallots
- Salt and pepper
- Splash of rice vinegar
Instructions
- Season lamb well with salt and pepper.
- Sear fat side down in oven-ready pan just until lightly browned.
- Place in a 425-degree oven for 6 to 10 minutes until medium-rare, remove, and set aside to rest.
- Place all ingredients in a bowl and combine to make the pistou.
- Slice lamb in between each bone, place on a platter, and top with pistou.
- Sprinkle with C&T Rosemary Sea Salt
Notes
Winemaker’s Note: This dish will pair superbly with Cypher Fifth Element.
