Skip to main content

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 C)
  • 1 small apple, diced (approximately 1 C)
  • 1 T crushed garlic
  • 1/4 C dried cranberries soaked in vinegar for 15 minutes and drained (I used apple cider vinegar)
  • 2 T raw organic honey
  • 4 T vinegar (I used apple cider vinegar)
  • 2 t water
  • 1 t ground mustard
  • 1 t yellow mustard seeds
  • 1 t 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

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur