Lamb chop lollipops. Eaten without utensils and caveman style.
Hoping my specialty grocery would have these readily available, I was disappointed to have to ask the butcher to cut down a rack of lamb into said lollipops. Lamb is not in my normal repertoire, but I’m highly intrigued by it as a savory accompaniment for a hearty red wine. So most of my disappointment at the butcher counter came from lack of experience in dealing with this meat and uncertainty on thickness, cooking times, etc. The good news is that all the trepidation was for not. These are incredibly simple and ridiculously fast. I would definitely do this again as a main dish and it would be a remarkable starter for company. I also think the kids would like that you can pick up the bone and eat them.
Lamb Chop Lollipops for 2
- 6 chops from a rack of lamb
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp rosemary, minced
Let chops come to room temp about 30 minutes before cooking. Lightly oil a heavy, shallow skillet with EVOO. Sprinkle garlic, salt, pepper, and rosemary over chops. Working in batches to keep pan from cooling, place chops in skillet for 2 min 30 seconds on each side. Flip with tongs.
- 3/4 C balsamic vinegar
- 4 peppercorns
- 1 tsp rosemary
Reduce for 8-10 minutes and strain.
- 1/2 C onion, chopped
- 2 bunches red chard, stems removed and chopped
In a dutch oven, heat EVOO. Soften onion and chard stems for 5 minutes. After washing chard, leave leaves damp so that they will steam. Add damp chopped leaves and toss with onion and EVOO. Cover and cook 8-10 min. Dress with balsamic reduction.