Recipes 2009
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Prep Time: 30 Minutes
Serves: 4

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 Frenced, meaning to scrape all of the meat off of the bone, the Lamb chops so that it can be eaten with your hands, hence the name Lollipops.

1 rack of lamb, Frenced
1/4 cup fresh herbs (tarragon, thyme, basil), mixed and chopped
1 1/2 cups rice flour
Salt, pepper, and granulated garlic to taste
¼ cup oil

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.  Saute 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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