Lamb Lollipops With Green Goddess Mint Dipping Sauce And Roasted Potatoes Recipes

LAMB LOLLIPOPS WITH GREEN GODDESS MINT DIPPING SAUCE AND ROASTED POTATOES

Steps:

• In a medium bowl, whisk together garlic, ginger, soy sauce, 1/4 cup oil, and pepper. Place lamb chops in a large shallow baking dish and pour over garlic mixture. Cover and let marinate, refrigerated, overnight.
• Preheat oven to 400 degrees. Oil a large rimmed baking sheet; set aside. Bring a large pot of water to a boil over high heat. Add potatoes and cook until just tender, about 15 minutes. Drain and transfer to prepared baking dish. Add rosemary and drizzle with remaining olive oil.
• Transfer to oven and roast 15 to 20 minutes. Turn potatoes by shaking sheet and continue roasting, 15 to 20 minutes more, until golden brown.
• Meanwhile, preheat grill or a grill pan over medium high heat. Remove lamb chops from marinade, wiping off any excess and place on grill. Season with salt and pepper, and grill, rotating lamb chops 1/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more. Turn lamb chops and repeat process on opposite side. Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with dipping sauce.

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.

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".

GREEN GODDESS MINT DIPPING POTS

Steps:

• Place scallions, cilantro, mint leaves, macadamia nuts, vinegar, olive oil, and 1/4 cup water in the jar of a blender; season with salt and pepper. Blend until pureed.

MINT SAUCE FOR LAMB

Steps:

• Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.