Lamb Popsicles Recipes

PAN SEARED LAMB LOLLIPOPS (CHOPS) WITH ROSEMARY, GARLIC AND DIJON

Steps:

• In a small bowl, combine minced garlic, lemon zest, dijon mustard, minced rosemary, and olive oil; set aside.
• In a large bowl or baking sheet, season lamb chops liberally with kosher salt and fresh ground pepper.
• Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours.
• When ready to cook, heat a large saute pan over medium-high heat. Add a drizzle of olive oil and when you know the pan is nice and hot, add lamb chops and cook 2-3 minutes without touching. Turn chops over and cook on other side the same amount of time.
• Remove chops to plate and let rest about 5 minutes.
• Repeat with remaining chops until all are cooked.
• If pan starts to smoke, turn heat down. Serve as is or with mint jelly.

LAMB LOLLIPOPS WITH GARLIC & ROSEMARY RECIPE

Steps:

• Season each side of lamb liberally with salt and pepper.
• Sprinkle a little rosemary onto each side of the lamb lollipops, pressing down so it sticks.
• heat olive oil in a cast iron skillet on medium-high heat. Once hot, add garlic and sprig of rosemary into the skillet and spread evenly (about 2 tablespoons of rosemary removed from stem). Add the lamb and sear 4-5 minutes per side for medium. Garnish lamb with fresh rosemary if desired and serve immediately.

LAMB LOLLIPOPS

Steps:

• Trim the silver skin off lamb racks and cut into individual chops. Rub lamb with Smoked Salt, Herb Butter and black pepper. Then toss the racks with olive oil, garlic and rosemary.
• Turn on grill or start fire making sure grill is hot before placing lamb on grill. Rub the grill with a towel coated with olive oil. Place lamb lollipops on grill and cook for 3 to 4 minutes on each side or desired doneness.

MARINATED LAMB POPSICLES WITH FENUGREEK CREAM CURRY

Steps:

• Cut the racks of lamb into the'popsicles' by slicing the chops in between the bones.
• Mix the white wine, mustard and salt together in a large bowl, then add the popsicles, turning to coat them on all sides.
• Cover and set aside in the refrigerator for a couple of hours.
• In a separate bowl, mix together the whipping cream, salt, paprika, cayenne, fenugreek flakes and lemon juice.
• In a medium-sized, heavy pot, sauté the crushed garlic in the canola oil.
• Once the garlic is golden in colour, add the turmeric, stir and heat for one minute.
• 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. If your heat is too high, the cream will separate.) If making the sauce a day ahead, let the garlic mixture cool completely, then add to the cream mixture and refrigerate.
• Thicken the sauce close to serving time by heating gently.
• Grill the popsicles just before you are ready to serve your meal.
• You can either pour the cream curry over the grilled popsicles or use it as a dipping curry for them.

LAMB LOLLIPOPS

Steps:

• Liberally sprinkle the chops with salt and pepper all over.
• In a small bowl, combine the garlic, rosemary, thyme, and salt. Add the oil and whisk until combined.
• Pour the marinade all over the chops and turn to coat. Cover with plastic wrap and place in the fridge for at least 2 hours, or overnight.
• Heat a large heavy skillet over medium-high heat, or turn your grill on medium-high heat for direct heat grilling.
• Sear the chops (in batches if using a hot skillet) until browned on both sides, about a total of 4 to 5 minutes for medium to medium-rare.
• Transfer to a platter and squeeze a lemon wedge over the top. Sprinkle with a little more sea salt, if desired. Serve at once.

LAMB POPSICLES

Steps:

• Place the lamb, garlic, ginger, onions, chili, mango, fenugreek, garam masala, cardamom, salt and pepper into a bowl and mix well. Press about 2 heaping tablespoons of the mixture onto one end of each skewer to make "popsicles." They can be oblong or round as long as they adhere to the skewers and don't fall off during grilling.
• Preheat a grill to medium-high and oil it. Grill the lamb popsicles until cooked through, 3 to 4 minutes per side. Serve with Cherry and Peach Chutney.
• Put the cherries, peaches, green onions, green chilies, lemon juice, cilantro, cumin, salt and pepper in a food processor and puree until smooth but still slightly chunky. Makes 2 cups.

LAMB POPSICLES

Steps:

• Lamb: Combine wine, mustard, salt and pepper in a large bowl. Add lamb and coat well with the marinade mixture. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours. Sauce:In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. Heat 3 to 4 tablespoons oil in a medium pot on medium heat and saute garlic until golden. Stir in turmeric and cook for 1 minute. Stir in the cream mixture and cook on low to medium heat for about 5 minutes, or until it is gently boiling. 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. Serve lamb piping hot off the grill. Depending on their size, place 4 to 5 lamb popsicles on each plate. Pour the cream curry over the meat or ladle it into a small bowl and use it as a dripping sauce for the popsicles.

MARINATED LAMB "POPSICLES" WITH FENUGREEK CREAM

Steps:

• Cut the racks into individual ribs; combine in a bowl with the wine, mustard, and a large pinch of salt. Cover and refrigerate for a couple of hours.
• When you're ready to cook, start a charcoal or gas grill or preheat the broiler; the fire should be quite hot and the rack 2 to 4 inches from the heat source (a little farther away if you're using the fattier shoulder chops). Put the oil in a small pot over medium heat and add the garlic. As the garlic turns golden, add the turmeric and cook, stirring constantly, for about a minute. Add the cream, fenugreek, cayenne, lemon juice, and paprika and turn the heat to low. Keep warm while you grill the ribs.
• Grill the ribs quickly, just a couple of minutes per side (3 or 4 minutes for shoulder chops). Serve, either doused with the cream sauce or with the sauce on the side for dipping.