NorCal Smoker
Member
Had a rack of lamb and wanted to try some appetizers and a meal since it was just for me. Cut the rack in half, then sliced one half in to lollipops, the other half remained as a small rack:
Seasoned the lamb lollipops with salt, pepper, rosemary, garlic, and Annie's garlic EVOO (per recipe at the Hungry Mouse http://www.thehungrymouse.com/2009/02/23/rib-of-the-week-garlic-rosemary-lamb-lollipop-chops/):
Cut up some new gold potatoes and seasoned with Annie's garlic EVOO, Butter, BPS Desert Gold, fresh Rosemary, and fresh Italian Parsley:
Put the MAK griddle in the 2 Star. Ramped up to 375°F. Added some canola oil, then put the lamb lollipops on:
Flipped after 3-4 minutes:
Lollipops done and plated up:
Appetizers done. Now ready for the real meal. Put salt and pepper on the half rack and put on the MAK griddle with some oil to brown all sides:
All browned and resting:
Rack covered with Dijon mustard, garlic, and a mixture of seasoned bread crumbs and parmesan cheese (using Emeril's recipe from the Food Network):
Raised the MAK to 450°F. On the grill with the potatoes, which have been on since the lollipops went on:
Rack of Lamb done and ready to rest:
All plated up with a nice glass of wine:
Although done more than I usually cook lamb, this was excellent!
Thanks for looking!
Seasoned the lamb lollipops with salt, pepper, rosemary, garlic, and Annie's garlic EVOO (per recipe at the Hungry Mouse http://www.thehungrymouse.com/2009/02/23/rib-of-the-week-garlic-rosemary-lamb-lollipop-chops/):
Cut up some new gold potatoes and seasoned with Annie's garlic EVOO, Butter, BPS Desert Gold, fresh Rosemary, and fresh Italian Parsley:
Put the MAK griddle in the 2 Star. Ramped up to 375°F. Added some canola oil, then put the lamb lollipops on:
Flipped after 3-4 minutes:
Lollipops done and plated up:
Appetizers done. Now ready for the real meal. Put salt and pepper on the half rack and put on the MAK griddle with some oil to brown all sides:
All browned and resting:
Rack covered with Dijon mustard, garlic, and a mixture of seasoned bread crumbs and parmesan cheese (using Emeril's recipe from the Food Network):
Raised the MAK to 450°F. On the grill with the potatoes, which have been on since the lollipops went on:
Rack of Lamb done and ready to rest:
All plated up with a nice glass of wine:
Although done more than I usually cook lamb, this was excellent!
Thanks for looking!
