Lamb Lollipops Encrusted with Walnuts, Mustard & Herbs
Lamb Lollipops – the perfect meat on a stick! There are lots of ways to prepare lamb – searing, grilling, marinating, but in the recipe we are going to encrust frenched racks of lamb with walnuts, mustard and the classic herbs of rosemary and garlic. Seared in a cast iron pan, then finished in the oven allows the flavors of the walnuts, mustard and herbs to penetrate the meat.
If you aren’t a lamb person, give this recipe a shot before you swear off lamb forever. In my experience, most people that don’t like lamb have eaten it overcooked and under seasoned. Lamb is best eaten on the rare to medium rare side.
Lamb Lollipops Encrusted with Walnuts, Mustard and Herbs Recipe
2 racks of lamb, Frenched
8 ounces walnuts, finely ground
1 cup mustard (Dijon or Spicy brown)
2 tablespoons chopped parsley
1 1/2 -2 tablespoons fresh rosemary, finely chopped
3-4 cloves garlic, finely chopped)
Salt and Pepper
Preheat oven to 350 degrees.
Heat a large cast iron skillet over high heat.
Season lamb with salt and pepper and brown on all sides in the skillet. Turn off heat and remove from pan to cool.
In a bowl, combine mustard, herbs, rosemary and salt and pepper. Mix to combine.
When the lamb is cool, spread a couple of tablespoons of the crust on the lamb. Be careful not to make the crust too thick. Return lamb to the skillet and roast until lamb reaches an internal temperature of 130 degrees. (15-20 minutes)
Remove from oven, and tent loosely with foil to allow meat to rest for 5-10 minutes. Resting temperature of 135-140 for rare, 145 for medium rare.
To serve, slice between the bones into individual chops or lollipops.