Skip to main content

Black Garlic-Coffee Lamb Lollipops with Shitake Mushrooms {Easter}


I always knew that I was going to have Jake grill lamb lollipops for our Easter table. It's a family favorite! We've made Garlic-Salt Lamb Lollipops and Rose-y Lamb Lollipops with a Morello Cherry Glaze for instance.

But at the last minute, and after I had already done all of my grocery shopping for Easter, I discovered black garlic. Or, more accurately, I finally had the gumption to pick some up. So, I headed out to the store and picked up three cloves. Thanks, girlichef, for the nudge. Black garlic doesn't taste like garlic at all. It's sweeter, molasses-like but with a little bit more tang. This was delicious!


Ingredients

  • 2 heads of black garlic, peeled and divided
  • 3 T ground coffee
  • 1 T coarse sea salt
  • 1 T smoke paprika
  • 1 T organic coconut sugar
  • 1 T freshly ground pepper
  • 1/2 t ground coriander
  • olive oil
  • 1 C shitake mushrooms, sliced
  • fleur de sel

Procedure

Mash one head of black garlic with a mortar and pestle till a chunky paste forms. Blend the next 6 ingredients together in a small mixing bowl.

Rub the mixture on a Frenched rack of lamb and smear the black garlic paste, spreading it as thinly as possible. Let the meat sit for at least 10 minutes before grilling. Grill till desired doneness.

While cooking, make the sauce....


With the remaining cloves of black garlic, slice them thin and place them in a small sauce pan with a splash of olive oil. When the oil begins to sizzle, add in the shitake slices. Cook until the mushrooms are softened. Finish the sauce with a sprinkling of fleur de sel.

To serve, slice the rack into separate pieces - with the bone like a lollipop stick - and plate with the sauce.

In case you're wondering about the other rack of lamb in the photo above with the raw meat: I rubbed that with salt and crushed Thai dragon chilis...just in case this one didn't turn out very well. But now I wish I had done both with the black garlic. Another night!

Comments

  1. Yay, I'm always happy to give a little nudge, you know that ;). It sounds amazing, I really need to go pick up some lamb so that I can try them together now. You rocked it!

    ReplyDelete
    Replies
    1. Thanks, Heather. Yes, you are definitely good at inspirational nudges.

      Delete

Post a Comment

Popular posts from this blog

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

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

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce