“Cooking is an expression that crosses boundaries.” - Ranveer Brar
Lamb lollipops marinating in olive oil, salt, black pepper, parsley, rosemary, and thyme.
What You’ll Need:
8 lamp lollipops
1 teaspoon salt
1 tablespoon black pepper
1/4 cup olive oil
1 tablespoon chopped flat-leaf parsley
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
Grilled lamb lollipops, thinly sliced russet potatoes, and sautéed swiss chard.
Instructions
Step 1: Generously pour olive oil over the lamp lollipops to ensure the protein in evenly coated, and then add on the seasonings. Gently massage the seasonings into the protein to make sure everything is distributed all over each lollipop.
Step 2: Place the lamb lollipops into a bowl or dish and cover it with plastic wrap. Afterwards, place the lamb into the fridge for 24 hours for the marinating process to begin.
Pro Tip: The marinade is essential for a protein to have the best flavor possible - you’ll want the flavor to get down to the bone of the meat.
Step 3: After the meat has marinated, let the lamb rest on the counter for 30 minutes, or until the meat is room temperature.
Step 4: Ensure your grill is hot, the optimal temperature is 400 degrees. You’ll want to use a cast iron skillet to cook your lamb in - so make sure to have one handy! Sear each lamb lollipop for two minutes on each side in the cast iron on your grill. Once the searing is complete, let the lamb cook for about 20 minutes on indirect heat. For a medium rare temperature you’ll want your lamb to reach 135 degrees for its internal temperature.
Pro Tip: After you sear the lamb over the direct heat, offset your cast iron, and move it to the side where the heat/flame is not directly underneath it. This offset (indirect heat) cooking approach will smoke the meat, and act as a oven, thus not overcooking your lamb.
Step 5: Once your lamb reaches the optimal internal temperature, remove the cast iron from your grill, and at minimum let the lamb rest for 15 minutes. You’ll want to cover your cast iron with aluminum foil, so that the lamb stays warm.
Step 6: Serve and enjoy!
XO, Analise