Lamb Lollipops With Yuzu Aioli Recipes

SWEET-N-SPICY LAMB LOLLIPOPS

Steps:

• Prepare grill and turn to medium-high heat.
• In a shallow dish, blend the following ingredients: Red Monkey Stone Ground Spicy Mustard Seasoning, brown sugar, rosemary, salt and pepper.
• Drizzle each lamb chop with ¼ tablespoon of olive oil, then coat with the seasoning blend.
• Place chops on grill and cook for four minutes. Turn chops over and cook the other side for two minutes.
• Sprinkle with chopped pistachio nuts and serve one or two per person as an appetizer.

LAMB LOLLIPOPS WITH MINT SALT

Steps:

• Put the salt into a mortar and pestle. Adding a few mint leaves at a time, crush them into the salt until all the mint is used up and the salt is green and fragrant.
• Heat the oven to 375 degrees F. Season the lamb with freshly ground pepper and rub them with the mint salt.
• In a deep-sided oven-proof skillet, heat the olive oil over medium-high heat. Add the lamb racks, skin side down, and cook until browned, about 3 minutes. Turn the lamb over and put the pan into the oven, uncovered, for about 7 to 8 minutes for medium-rare. Remove the lamb to a board, cover with foil, and allow it to rest for 5 minutes while you make the glaze.
• Remove the excess fat from the skillet and add the red wine. Place the skillet over medium heat and reduce to a syrupy consistency, about 5 minutes.
• Slice the lamb racks between the ribs into chops and place them onto a warmed platter. Drizzle the glaze over the chops and serve as "lollipops".