Pan-Seared Lamb Lollipops with Gorgonzola

For years I tried to get my kids to like lamb. I braised it. I grilled it. I roasted it. And for years, they resisted. Now, I'm kicking myself. I lament, "Why did you try so hard? Why?!?"

Since they have grown to love it, there's less for me and Jake...or I have to buy a second rack! Lamb lollipops are one of our favorites because they feel fancy despite being really simple to prepare.

Our Valentines' version included a glaze of pear-rosemary jam with large crumbles of Gorgonzola. It went perfectly with our Roasted Beet & Ricotta Gnocchi with Wilted Beet Greens.

Ingredients serves 4 as an appetizer (2 ribs per person)

rack of lamb with 8 ribs, sliced into lollipops
freshly ground salt
freshly ground pepper
olive oil
eight 1/2 t portion of jam (I used a pear rosemary jam)
crumbled gorgonzola, for serving

Procedure

Lay ribs on a plate or parchment-lined tray. Season each side of lamb liberally with salt and pepper.

Heat olive oil in a cast iron skillet on medium heat. Once hot, add the lamb and sear for 1 minute and flip it over. Cook for 4 to 5 minutes on the second side. Smear 1/2 t of jam on the top (first) side and flip over again. This time cook for 3 to 4 minutes. At a total of 4 to 5 minutes per side, these were medium done. Adjust cooking time to your preferred doneness.

To serve, plate them with the jam side up. Spoon crumbled gorgonzola over the top and serve immediately.

Comments

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a Crni Rižoto (black risotto) on its menu. Crni Rižoto is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Culinary Adventures with Camilla

Search This Blog