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
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.