Lamb Lollipops

Ingredients:

• 750 grams “frenched” lamb racks or crown – around 12 chops
• 1 clove of garlic
• Several sprigs of fresh rosemary and such fresh herbs as thyme, lemon thyme, cilantro, mint and sage
• ½ teaspoon of chili flakes
• Juice of 1 lemon
• 1 teaspoon of lemon zest from organic lemon
• 2 TBSP of olive oil
• Fresh ground salt & pepper

Putting it together:

-      Chop the lamb racks into individual chops

-      Remove excess fat and sinew from the bone stem so that you have a nice “round”
meat end with a Long clean “stick” of bone similar to a lollipop

-      Finely chop together the fresh herbs and garlic.

-      Mix the lemon juice and zest, the garlic, herbs, chili, salt, pepper and oil in
your marinating bowl

-      Coat the chops – cover and refrigerate if you’re making them earlier.
Then make sure to remove them a ½ hour before grilling

-      Grill for 3 minute on each side over high heat turning once for rosy chops
– longer if your guests prefer more done.

-      Return chops to leftover marinating sauce

The finishing touch:

Remove the beet mousse from the fridge, put 2 tablespoons of the lukewarm plum fig sauce on top. Stick the grilled lamb chop into the sauce just enough so it stands up straight with its “stick” in the air. Place the bowls or glasses on a plate.

Garnish with washed sprout and a second lamb chop – serve immediately.

Recipe: K.Stienemeier – Yum&More – Sept. 2010