Lamb Popsicles
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • Marinade
  • 1 lb lamb chops, frenched
  • ¼ cup cold-pressed olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dried rosemary
  • 1 shallot, sliced
  • 2 garlic cloves, smashed
  • Glaze
  • 1 tablespoon grainy mustard
  • 1 teaspoon honey
  • Cranberry Brussels Sprout Salad
  • 2 cups brussels sprouts, shredded
  • 1 cup carrots, grated
  • 1 cup radicchio, shredded
  • 1 cup kale, chopped finely
  • ½ cup dried cranberries
  • ¼ cup green onion, sliced
  • ¼ cup pumpkin seeds
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons hazelnut butter (or almond butter)
  • 1 tablespoon cold-pressed olive oil
  • 1 tablespoon maple syrup or raw honey
  • 1 tablespoon grainy mustard
  • 1 tablespoon dijon mustard
DIRECTIONS:
  1. Place the lamb in a plastic bag with its marinade ingredients and refrigerate for 3-24 hours; if you are able, bring it out of the fridge around 20 minutes before you are ready to start cooking so that it can come to room temperature.
  2. The salad can also be made in advance (by a few hours or even the night before), the vegetables are quite hardy so they will not wilt from sitting in the dressing, they will actually soften up nicely and the flavors will all integrate better. Simply toss all the salad ingredients together, cover and store in the refrigerator until ready to serve.
  3. Remove the lamb from its marinade and place on a clean plate. Mix the grainy mustard and honey for the lamb's glaze and use a pastry brush or your fingers to rub it into both side of the meat. The lamb can either be grilled on the BBQ over high heat or on a skillet on the stove, also over high heat, for 2-3 minutes.
Recipe by Love from the Land at https://www.lovefromtheland.com/lamb-popsicles/