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

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Ki Ngombo = Okra

In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks! The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo . Gumbos can have meat, seafood, just about anything. In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes. I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!

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.

Culinary Adventures with Camilla

Search This Blog