Lisa's Lamb Pops Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Frenched lamb rack (New Zealand Lamb from Sams Club is what I use. it is a double rack)
Flour
salt
pepper
olive oil
Equipment
Cast Iron Skillet
Baking dish- large rectangle cake pan
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Directions: |
Directions:Remove lamb from packaging and place on a plastic cutting board.
Never cut meat on a wood cutting board, it is unsanitary.
Take a sharp knife and separate the ribs. (cut between the bones to make 1 rib each with meat like a lollipop)
Season the now separated pops. Use Salt & Pepper or the seasoning of your choosing.
Dredge the meat in flour lightly. You can used seasoned flour for added flavor, your choice.
Preheat the cast iron skillet on medium high with a couple of tablespoons of olive oil. Enough to coat the bottom. You want to be able to fry the lamb pops but not submerse them in the oil. Just a light fry.
Once the oil is hot, start putting the lamb into the skillet. You want to fry them on each side until they are lightly browned. Also stand them on their sides and render any fat off of them during the frying process.
Remove from the skillet and place into the baking dish as the outside of the lamb is browned but the inside is still quite raw. Preheat the oven on 350©. Place the baking dish of lamb in the oven uncovered for approximately 15-20 minutes. The lamb is done when it is cooked medium. (center should be pink) Remove from oven. Let it rest for about 15 minutes so the juices don't all run out. Ready to serve with sides of your choice. Enjoy. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 hr |
Personal
Notes: |
Personal
Notes: I was in London Ontario and we ate at this little Greek restaurant called the Mythic Grill. Kind of a small little joint, looked like a previous house turned into eatery. When you walk in it is painted and decorated in Greek motif. I had never had lamb before so decided to try these lamb pops on the menu. They were sublime! So when I came home, had to recreate them. Mine are pretty close I must say, but if you ever get the chance to try to inspiration behind these, you must go to London Ontario. www.mythicgrill.ca
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