Makes 6-8 Servings
INGREDIENTS
16 LAMB LOLLIPOPS (TWO LAMB RACKS, FRENCHED AND SEPARATED).
1/4 CUP CALIFORNIA OLIVE RANCH OLIVE OIL
SALT AND PEPPER TO TASTE
1/2 CUP FINELY CHOPPED FRESH OREGANO
1/2 CUP FINELY CHOPPED FRESH MINT
2 TBSP GARLIC POWDER
1 TBSP ORANGE OR LEMON ZEST
1/2 AGED BALSAMIC VINEGAR, THE SWEETER THE BETTER
DIRECTIONS
Combine all ingredients into a large bowl, toss and let sit refrigerated for about 30 mins. You can also let this marinade overnight.
Heat a pan on high. Add a bit of olive oil and immediate sear the lamb, about a minute and a half per side.
Reduce heat to medium or medium/high and cook for about 2 more minutes each side.
Meat thermometer doneness...
Rare = 120 Degrees.
Medium Rare=125
Medium = 130
Lamb cooked above medium will get tough and gamey.
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