When I signed up to bring a meat dish for a potluck baby shower, I couldn't decide between roasted chicken, grilled lamb, or braised beef. So, I asked the mamma-to-be; she chose Lemon Lavender Chicken. Since she's watching her sugars, I halved the honey and put Dylan to work juicing the lemons for me. But - just for fun - I decided to do the lamb lollipops as well. They were a hit!
I've made lots of version of this, including a garlic-sea salt version. To dress it up, I decided to add some rose petals and top it with a cherry glaze. Make the sauce first, so you can brush it on the lamb while it's grilling.
I started with the leftover juice from the Morello cherries I used in my Schwarzwälder Kirschtorte - from my Cook the Books project this month.
3 C cherry juice
1 C organic granulated sugar
3 T balsamic vinegar
Place the cherry juice and sugar in a small saucepan. Bring to a boil, then reduce the heat to a simmer. Cool until the syrup thickens - remember, it will continue to thicken as it cools. I usually just cook it until it coats the back of a spoon. Stir in the vinegar and simmer for another minute.
For the Lamb...
Create a mixture of freshly ground sea salt, freshly ground pepper, and dried rose petals. Rub the mixture on a Frenched rack of lamb and let sit for at least 10 minutes before grilling. Grill till desired doneness. While cooking, brush the glaze on the meat every so often. Once cooked, slice the rack into separate pieces - with the bone like a lollipop stick - and serve with the remaining cherry sauce.