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

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

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...

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

Fall Break, Oahu, October 2017 For June, I am hosting Food'N'Flix , the movie-watching, food-making group rallied by Heather of All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday. My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...

Culinary Adventures with Camilla

Search This Blog