Lamb Lollipops

This is truly one of our family's favorites. We absolutely LOVE lamb and when you combine it with a name like "lollipop" what can go wrong? The meat is the top of the lollipop, and the bone is the stick. Anyway, when combined with Israeli cous cous (another family favorite) and peas, it's a full meal fit for a little prince (or princess)!

Here is how I cook it (feeds 4, but if you have hungry peeps, grab one more rack of lamb):

Ingredients:

Main -
1 rack organic, free range lamb (or the best quality you can find), Frenched (I'll explain below)
1 tablespoon mustard (we use regular, but for a spicier flavor, use Dijon)
1 sprig fresh rosemary
2 cloves garlic
1/4 cup olive oil
1/2 teaspoon sea salt
pepper to taste
1/3 cup bread crumbs

1 cup uncooked Israeli cous cous
2 cups water

1 1/2 cups fresh peas (cooked)

Directions:

If I were going to serve this formally, I would clean the bones (Frenching) better and make the rack very pleasing to the eye. Since this is a family meal, I quickly prepared the rack by removing all the thick fat on the top of the rack with a sharp meat knife, and quickly slice between the rib bones in a u-shaped pattern to separate them. This way they will be "lollipops" when they are finished and sliced.

Preheat your oven to 375 degrees F.

2. Prepare the crust:
a - in a food processor, combine the garlic, mustard, olive oil, salt, pepper and rosemary until well blended
b - mix in the bread crumbs

3. Season the lamb rack with salt and pepper and sear in an hot, oven-safe pan (we love cast iron) in a little butter over high heat. This takes about 2-3 minutes per side.

4. Cover the top of the rack with the crust.


5. Place the entire pan in the oven, and bake for 13 minutes or until desired done-ness. I LOVE super rare (as you can tell from the photo) and I cooked it for 11 minutes.

6. Let rest for 5 minutes.

7. Slice between each rib-bone into "lollipops".

Prepare the cous cous:
1. Bring to a boil the water and cous cous.

2. Cover and reduce for a simmer until all the water is absorbed.

That's it!!


SUPER YUMMY!!!

xoxoxo
Lisa B