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Lamb Lollipops with Cranberry-Apple Mostarda #CranberryWeek


I'm excited to be sharing this recipe as part of Cranberry Week - now in its third year! See all the tasty cranberry recipes being shared today below and follow #CranberryWeek on social media for more ideas all week long.


Lamb Lollipops with Cranberry-Apple Mostarda

This dish just requires a rack of lamb - or two - cooked however you like to cook yours. I had originally planned to do these on the grill on an annual Halloween camping trip, but D wasn't feeling well, so we postponed our departure and I ended up roasting them in the oven instead. 


These were rubbed with a mixture of ground sumac, smoked paprika, and ground coriander. Then they were drizzled with olive oil and left to sit overnight.


After cooking to your desired doneness, let the rack stand for 10 minutes before slicing into lollipops! Serve with cranberry-apple mostarda.

Cranberry-Apple Mostarda

Though a cognate for what comes out of a bright yellow squeeze bottle, this relish has very little in common with that Easter egg-colored condiment. Mostarda is a chunky agrodolce (sour-sweet) sauce made with whatever fruit you have on hand and is a delicious topping for everything from cheese to roasted meats. For #CranberryWeek, naturally, I added in some vinegar-soaked dried cranberries...


Ingredients
  • 1 small onion, peeled and diced (approximately 1 cup)
  • 1 small apple, diced (approximately 1 cup)
  • 1 Tablespoon crushed garlic
  • 1/4 cup dried cranberries soaked in vinegar for 15 minutes and drained (I used apple cider vinegar)
  • 2 Tablespoons raw organic honey
  • 4 Tablespoons vinegar (I used apple cider vinegar)
  • 2 teaspoons water
  • 1 teaspoon ground mustard
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon dill seeds
  • 2 pinches sea salt flakes

Procedure
In a large flat-bottom pan, soften the garlic and onion in a splash of olive oil. Once softened, add in the apples, dried cranberries, honey, vinegar, water, mustard seeds, and dill seeds. Whisk in the ground mustard until completely dissolved. Simmer for 50-60 minutes, until the onions are translucent and the sauce syrupy. To finish, season to taste with salt. This keeps in the fridge for two weeks or so.

Comments

  1. I couldn't wait to see this recipe. I love lamb so much and the Cranberry apple Mostarda has to take it up a whole notch. YUM!

    ReplyDelete
  2. I am a big fan of lamb and that mostarda sounds delicious as well.

    ReplyDelete
  3. This sounds delicious! I'm a huge fan of lamb, and that sauce sounds intriguing.

    ReplyDelete
  4. Sounds delish! I need to add this to my list!

    ReplyDelete
  5. I could totally skip the lamb and eat that mostarda with a spoon!

    ReplyDelete
  6. Your lamb looks nice and juicy. And the mostarda looks succulent.

    ReplyDelete
  7. I've actually never cooked lamb before, but this looks amazing! Your cranberry glaze sounds delicious!

    ReplyDelete
  8. We haven't had lamb in a while. I might just have to make this because it looks SO delicious!

    ReplyDelete

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