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Spiced Marinated Lamb Lollipops for #BrunchWeek2016


Here we are at day four of one of my favorite blogging weeks of the year: Brunch Week. Each year, Terri of Love and Confections coordinates this multi-blogger, multi-day celebration of all things brunch. This year Christie from A Kitchen Hoor’s Adventures is co-hosting. 

Since I lean towards the savory in my brunch preferences, I wanted to share one of my favorite meaty finger foods! Lamb lollipops make any meal feel instantly fancy. 


I love making different variations based on what I have on-hand. I've made them with black garlic and shiitakesgrilled them with garlic salt, and glazed them with morello cherries.

Ingredients

  • 8 French cut rack of lamb, trimmed into chops and trimmed of excess fat
  • 1/2 C dry white wine
  • 1/2 C apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, crushed and minced
  • 2 t ground cumin
  • 1 t ground coriander
  • ¾ t grated turmeric
  • 1 t grated ginger
  • ¼ t ground allspice
  • 3 T canola oil
  • freshly ground salt, to taste
  • freshly ground pepper, to taste

Procedure

Whisk to combine wine, vinegar, lemon juice, garlic, cumin, coriander, turmeric, ginger, and allspice in a medium mixing bowl. Place the lollipops in a rimmed baking dish. Pour the marinade over the top, cover, and place in the fridge. Let the meat marinate for at least 4 hours, turning the lollipops over in the marinade at least once during that time.

Remove from the fridge 30 minutes before ready to cook. When ready to cook, place a wire rack on top of a cookie sheet.

Set a grill pan on medium-high heat and brush with canola oil. When hot - but not smoking - gently shake excess marinade from the lamb and sear for 3 to 4 minutes on each side. Remove from the pan and place on the wire rack. Cover with foil and let rest 5 minutes before serving. Sprinkle with salt and pepper to taste.

You can serve these with pesto (such as this one), with chutney (such as the mango one in this post), or just dig in...


The Other Bloggers' Recipes
Get ready to be inspired!

BrunchWeek Beverages:
BrunchWeek Breads, Grains and Pastries:
BrunchWeek Fruits, Vegetables and Sides:
BrunchWeek Egg Dishes:
BrunchWeek Main Dishes:
BrunchWeek Desserts:

The Giveaway
Don't forget to visit my kick-off post and enter the huge giveaway: here!


Disclaimer - Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Comments

  1. I'm always afraid to do lamb. I just never know if it's fresh enough for me. These look fabulous!

    ReplyDelete
  2. I love lamb. Frank does not. This would be perfect though as I could make appetizer portions for dinner with friends and not serve lamb as the main course. Thanks Cam.

    ReplyDelete

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