Friday, August 12, 2011

Greek Styled Lamb Lollipop

Summer always comes with lots of BBQ party, and most BBQ sauce out there aren't paleo or allergy friendly.  This is something very easy to prepare, and it goes great on a grill or in the oven.  Lamb lollipop is also great finger food for children or at a party.

Most butcher would be more than happy to section a rack of lamb for you into lollipops. You can use either dried or fresh herbs, but remember that dried herbs are more potent, so adjust the amount accordingly. I actually prefer using dried basil, because fresh basil tend to be too moist for the meat.

Ingredient (serves 2-3):
A rack of lamb (sectioned into individual ribs)
3-4 cloves garlic (minced)
1 Tablespoon oregano (finely chopped)
1 Tablespoon basil (finely chopped)
1 teaspoon rosemary (finely chopped)
1 teaspoon thyme (finely chopped)
1 teaspoon Dijon mustard
½ cup olive oil
1 Tablespoon chive (chopped for garnish later)
Salt and Pepper

Instruction: Pre-heat oven 400F or high heat on the grill
1. Combined garlic, oregano, basil, rosemary, thyme, mustard, salt, pepper, olive oil in a bowl.
2. With your hand or a brush, rub the mixture onto each individual lolipop.
3. You can either let it marinate for 1-2 hours or cook it immediately
4. Bake or grill for 12-18 minutes or until the centre reaches 140F for rare.  Flip them over about half way through the cooking process.
5. Sprinkle on chopped chive for garnishes.

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