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 COMMENT:
Any type of meat will be greatly enhanced by adding herbs. In this
dish, I have simply combined lamb and herbs to create a nicely seasoned
meat that is presented in a fun way. I have Frenched (scraped all
of the the meat off of the bone) the lamb chops so that it can be
eaten with your hands, hence the name Lollipops.
INGREDIENTS:
- 1 rack of lamb, Frenched
- ¼ cup fresh herbs (tarragon, thyme, basil), mixed and
chopped
- 1½ cups rice flour
- salt, pepper and granulated garlic to taste
- ¼ cup oil
METHOD:
Cut the rack of lamb into chops. Season with salt, pepper and granulated
garlic. Pat chopped herbs onto both sides of each chop using all
of the herbs. Dredge each chop into the rice flour. In a medium
skillet, heat the oil over medium-high heat. Sauté each chop
until nicely browned, approximately 5 minutes per side. I recommend
serving this with my Mixed Greens
with Warm Ponchatula Strawberry Vinaigrette.
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