Lamb Lollipops with Mint Sauce

My husband and I had a favorite restaurant in Boise, Idaho that we went to any chance we got. We were always so excited when they had their lamb lollipops on the menu. Since we have moved I have been craving them like crazy, so I decided to try them myself! We needed something to cheer us up after hearing Germany has extended their lockdown to February 14th. Much to my surprise, the hardest part of this recipe is finding a nice cut of meat and cutting it appropriately. 

    I made roasted brussells sprouts with radishes and mashed potatoes for the sides and topped the lamb with a fresh mint sauce. You could also make a chimichurri if you prefer. I also got to enjoy a lovely local gewurztraminer that I bought during a wine tour before things shut down again. 

    This is a nice special occasion dinner that really doesn't require that much effort and tastes delicious! 

Ingredients      

(Serves 2-3)       

Lamb lollipops:

• Rack of lamb
• Olive oil 
• Salt and Pepper
• Coarse sea salt (optional)

Mint Sauce 

• 1/4 cup finely chopped fresh mint 
• 1/4 cup boiling water
• 2 tablespoons cider vinegar 
• 2 tablespoons sugar 
• dash of salt and pepper

Directions 

You want to work with your rack of lamb while it is cold and then let it warm to room temperature after cutting. Use a sharp knife. First you need to remove the membrane on the backside of the meat (I forgot to get a picture while removing it). Insert the tip of your knife in between the fat layer and the meat and remove the bulk of the fat. You will want to go back in and remove any remaining excess and carefully remove the membrane layer as much as possible. You can ask your butcher to do this as well and save yourself a lot of time! It should look like this when completed. 

Next take your knife and cut between each bone as evenly as possible. 

Season the lollipops with salt and pepper and let them get to room temperature. 

While you are waiting you can prep your side dishes or your sauce, since the lamb will only take a few minutes to cook. Heat up your skillet to high heat and put in about 2 tablespoons or so olive oil. I suggest using a cast iron for meat ALWAYS but especially for these. Don't overcrowd the pan. Sear for about 1 minute on each side. Then move them over to rest. 

Now that your lamb is resting you can whip up your mint sauce. Put a small pot of water to boil. Then put your mint, sugar, ac vinegar, salt and pepper in a bowl. Pour boiling water over the top and stir until the sugar is dissolved. 

Sprinkle course sea salt on your lamb lollipops and top with your mint sauce. Just like that, you're done! Enjoy! 

Lamb Lollipops with Mint Sauce 

Miz Helen's Country Cottage- Lauren 

Ingredients 

(Serves 2-3)       

Lamb lollipops:

• Rack of lamb
• Olive oil 
• Salt and Pepper
• Coarse sea salt (optional)

Mint Sauce 

• 1/4 cup finely chopped fresh mint 
• 1/4 cup boiling water
• 2 tablespoons cider vinegar 
• 2 tablespoons sugar 
• dash of salt and pepper

Directions: 

1. While meat is cold, remove fat layer and membrane from backside with a sharp knife. 
2. Slice in between the bones into sections as evenly as possible. 
3. Let meat get to room temperature and season with salt and pepper.
4. Heat cast iron to high heat and pour in about 2 tablespoons of olive oil. 
5. Sear lamb for about 1 minute on each side. Don't overcrowd your pan. 
6. Rest your lamb. 
7. Boil some water and put your mint, ac vinegar, sugar, salt and pepper in a bowl. Pour the water overtop and stir until sugar is dissolved. 
8. Sprinkle coarse sea salt on lamb and top with mint sauce. Enjoy! 

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We have been getting tons of snow and cozying up inside. I hope you are finding time this Winter to reflect on this past year and look forward to the opportunities to come this Spring. 

Sending you good vibes for your week! 

Lauren