How to make dijon mustard and rosemary lamb lollipops for thanksgiving

“I don’t do red meat very often but when I do, I go for lamb”. I posted this quote on my Instagram story just a few days ago and that reminded me of this recipe today, right here.

As you know by reading my blog or following me on social media, I'm bit the biggest fan of turkey, I’m a firmly believer there’s a reason people only consume it on either thanksgiving or Christmas… cause it’s bad! SO… today I’m giving you a lamb rack.


A lamb rack is more flavorful, more beautiful, sometimes less expensive and will cut your cooking time by probably 70% so that you can focus on the two things that matter on a holiday: side dishes AND your family. Yeah theres's a tradition aspect to it but what can I say.

This is my take on those classic lamb lollipops.



Ingredients


  • 1 rack of lamb, frenched. Costco is a great and cost effective option.

  • 1 tbsp of kosher salt.

  • 1 tsp freshly ground black pepper.

  • 1 tsp finely chopped fresh rosemary.

  • 2 finely minced garlic.

  • 1 tbsp Dijon mustard. I normally make this recipe without this ingredient any other time of the year but adding dijon just adds the right amount of holidays spirit IMO.


Procedure


  1. Preheat your oven at 400 F.

  2. Use a paper towel to remove all the extra moisture of your lamb rack. This will help you with the next step. Salt all sides of the rack.

  3. Brown the lamb. In an oven safe skillet (stainless or cast iron), add 1 tablespoon of canola oil or ghee using medium high heat and sear the four sides of your lamb, probably 2 minutes per side or until you see a nice brown crust. Remove from fire.

  4. Use a small bowl and mix mustard l, rosemary, pepper and garlic. Brush the mixture in all sides of the lamb. Use aluminum foil to cover the bones of the rack so they don’t burn and transfer to the oven using the same skillet.

  5. Roast for 12-15 minutes for juicy medium rare.

  6. Remove from oven and let it rest on a wire rack or clean plate for 5 minutes before cutting and serving.


This lollipops are good as is, you can dress them up with my broccoli pureé and you’ll be all set!


I encourage you to try this recipe, master it and change the flavorings! All you’ll need is a special date, a glass of red and you’ll be golden.


Happy thanksgiving and Be safe!