American Lamb Lollipops with Two Sauces

    

June 26, 2016

Lamb loin “lollipops” are the perfect party food, and served with a fresh mint and tomato sauce and a prepared pesto sauce it’s easy to feed a crowd.

  • Prep: 1 hr 15 mins
  • Cook: 35 mins
  • Yields: 8 Servings

Ingredients

½ cup Dijon-style mustard

1 tbsp balsamic vinegar

2 tbsp extra-virgin olive oil

2 tbsp minced fresh rosemary

3 garlic cloves, minced

1 ½ tsp kosher salt

2 American Lamb racks, frenched

PESTO SAUCE (for the Minted Tomato Sauce)

1 garlic clove

2 tbsp extra-virgin olive oil

½ tsp dried oregano

1-2 tbsp red wine vinegar

2-3 fresh tomatoes, crushed

1 tbsp lemon juice

1 tbsp chopped fresh mint

Directions

1For the lamb: Combine the mustard, vinegar, oil, rosemary, garlic and salt. Place the lamb in a roasting or sheet pan with the ribs curving down; coat the tops with the mustard mixture. Cover and marinate at room temperature for 1 hour.

2For the sauce: In a small bowl smash the garlic clove with a pinch of salt. In a food processor, combine the smashed garlic and ¼ cup water along with the oil, oregano, vinegar, tomatoes, lemon juice, and mint and blend for 1 minute. Transfer the sauce to a serving dish.

3Preheat the oven to 450°F. Roast the lamb for 20 minutes.

4Remove the lamb from the oven, cover it with aluminum foil, and let the meat rest for 15 minutes.

5Cut the lamb into individual ribs (“lollipops”) and serve them with the Minted Tomato Sauce and pesto sauce.

Recipe and image provided by the American Lamb Board

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