SEARED LAMB LOLLIPOPS
Recently I did a tour of an organic farm that raises sheep, among other livestock, and they have orchards of walnuts and almonds. As part of my tour, I received a beautiful full rack of lamb and 6 lamb chops along with a dozen free range organic eggs. The lambs that they raise are pasture and orchard fed, then almond finished before slaughter. I have had some good lamb in my years but have NEVER had lamb of this quality or flavor. Knowing that this lamb I got was going to be special, I used the best ingredients to dress it and best cooking method I could think of to send this lamb off properly…. It was a beautiful passing! All of the following produce I bought was from an organic farmers market and used a cast iron pan my friend has used for years. I believe that was the perfect combo indeed!
Rack of organic grass fed free range young lamb
1/4 cup fresh organic thyme leaves, rough chop once
2 TBSP fresh organic BABY ginger (NOT the large woody kind you normally find), fine chopped
1 ripe fresh organic Meyer lemon, zest and juice whole and reserve both
1/2 cup organic olive oil (NOT VIRGIN VARIETIES)
1/4 tsp fresh ground sea salt
In a large bowl mix the thyme, ginger, lemon zest and juice, olive oil and salt together well. Wash your rack well and pat dry. Using a sharp boning knife, remove only the large thick chunks of fat on the outside of the rack if present; but be sure to leave a thin layer of fat on the rack. Hold the rack standing up with thick side down and gently slide knife between rib bones all the way to through the other end. This makes your “lollipops”.continue until all the pieces are cut, place in oil/herb mixture and coat well. Allow to sit for 1 hour at room temperature. On high heat, heat your cast iron pan DRY until very hot. Place your lollipops laying on their sides and sear for about 2 to 3 minutes or until golden brown, flip and do other side. Remove from heat onto a serving platter stack the lollipops slightly on each other and allow to rest for 10 minutes. These will be a perfect rare. NOTE: DO NOT OVER COOK, this will make it tough and I believe it is a mortal sin to eat lamb above rare… just my opinion. Serve.