Lamb Lollipops Rub Mix Food

LAMB LOLLIPOPS WITH YUZU AIOLI

Steps:

• Take the two lamb racks and cut them into 1-inch bone chops and set aside.
• Whisk white vinegar, mustard, lemon juice, and salt together in a metal mixing bowl. Whisk in the eggs, one at a time.
• Mix together the canola oil and olive oil. Slowly drizzle the blended oil into the egg mixture, whisking constantly until it begins to thicken; this should double in volume with mayo-like consistency. Add salt to taste. Add yuzu juice at the end to desired flavor.
• Turn the skillet on to medium high heat.
• Place lamb chops on cutting board and season both sides well with the game rub.
• Add oil to the hot skillet; place chops in hot oil one at a time. Let them cook about 1 1/2 minute per side for a medium rare.
• Once finished on grill, take off heat and place on platter and top with the yuzu aioli.

LAMB LOLLIPOPS WITH GARLIC & ROSEMARY RECIPE

Steps:

• Season each side of lamb liberally with salt and pepper.
• Sprinkle a little rosemary onto each side of the lamb lollipops, pressing down so it sticks.
• heat olive oil in a cast iron skillet on medium-high heat. Once hot, add garlic and sprig of rosemary into the skillet and spread evenly (about 2 tablespoons of rosemary removed from stem). Add the lamb and sear 4-5 minutes per side for medium. Garnish lamb with fresh rosemary if desired and serve immediately.

HERB AND GARLIC RUB RECIPE FOR GRILLED MEAT

Steps:

• Pulse together in a food processor until it forms a paste. If you use the already pureed garlic from the store, you can even just stir all of this together and won't need the food processor. That's it! You're all set to use this on whatever meat you plan to grill. Will keep for up to 5 days in the refrigerator if you don't use it all up at once.

DOLLY'S LAMB RUB RECIPE

Steps:

• Dry brine a leg of lamb, rack of lamb, or lamb shoulder a few hours before cooking. Overnight is better. You want the salt to have a chance to soak in. Use 1/2 teaspoon Morton coarse kosher salt per pound (454g) of meat.
• For the rub mince, press, or crush the garlic, then mix it with the remaining rub ingredients in a bowl. You can store this for later use or you can mix it with the water to make a paste and use it right away. To make the paste, add about half the water and stir. If it is too thick, add more water until you have a slurry that spreads thickly. To use the paste, coat the brined meat with it and start cooking.

LAMB SEASONING (GAME MEAT)

Steps:

• Put all the ingredients in a bowl and mix up thoroughly.
• Store in an airtight container.

RIB OF THE WEEK: GARLIC & ROSEMARY LAMB LOLLIPOP CHOPS

Steps:

• Grab your lamb rib chops. Give them a quick rinse under cold water. Pat them dry.
• To French the ribs, with a very sharp knife, remove the fat and meat down to the bone on all sides, scraping the bone clean.
• Sprinkle them with kosher salt to taste.
• Drizzle them with olive oil. Rub the oil on all sides.
• Sprinkle with minced rosemary.
• Smear each rib with garlic.
• Add freshly cracked pepper to taste.
• If you like, marinate the ribs like this overnight in the fridge. Otherwise, they're ready to cook.
• Drizzle a little olive oil in a large, heavy-bottomed frying pan. Set it on the stove over medium-high heat for a minute or two to heat up.
• When the pan is nice and hot, drop in your chops.
• Sear them like this for a few minutes, until they've developed a nice brown crust on the bottom. (The time will vary from maybe 3-6 minutes per side, depending on how rare you like your lamb.) If the pan starts to smoke, lower the heat a bit.
• When they have a nice crust, flip them over.
• Sear them on this side for about the same amount of time as you cooked the other side, so the chops cook evenly.
• When they have a nice brown crust on the bottom, yank them out of the pan. Let them rest for maybe 5 minutes to help them stay juicy.
• Garnish with a little freshly chopped mint. Enjoy!

LAMB RUB OR MARINADE

Steps:

• Mix everything together in a small bowl.
• Rub on roast or chops.
• After rubbing the rub on the meat, Refrigerate the meat until ready to cook.

LAMB LOLLIPOPS

Steps:

• Trim the silver skin off lamb racks and cut into individual chops. Rub lamb with Smoked Salt, Herb Butter and black pepper. Then toss the racks with olive oil, garlic and rosemary.
• Turn on grill or start fire making sure grill is hot before placing lamb on grill. Rub the grill with a towel coated with olive oil. Place lamb lollipops on grill and cook for 3 to 4 minutes on each side or desired doneness.

PAN SEARED LAMB LOLLIPOPS (CHOPS) WITH ROSEMARY, GARLIC AND DIJON

Steps:

• In a small bowl, combine minced garlic, lemon zest, dijon mustard, minced rosemary, and olive oil; set aside.
• In a large bowl or baking sheet, season lamb chops liberally with kosher salt and fresh ground pepper.
• Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours.
• When ready to cook, heat a large saute pan over medium-high heat. Add a drizzle of olive oil and when you know the pan is nice and hot, add lamb chops and cook 2-3 minutes without touching. Turn chops over and cook on other side the same amount of time.
• Remove chops to plate and let rest about 5 minutes.
• Repeat with remaining chops until all are cooked.
• If pan starts to smoke, turn heat down. Serve as is or with mint jelly.

GRILLED LOLLIPOP LAMB CHOPS

Steps:

• Place the lamb chops on a baking sheet. Drizzle with the olive oil on both sides, and sprinkle both sides with the sea salt, pepper and herbes de Provence. Let sit at room temp for 5 minutes.
• Heat a grill pan over high heat until almost smoking. Add the chops, in batches if necessary, and sear for about 4 minutes. Flip, and cook for another 3 minutes for medium-rare and 5 minutes for medium. Transfer the chops to a serving platter. Drizzle with the agave and sprinkle with the mint.

CORIANDER-CRUSTED LAMB CHOPS

Steps:

• Trim fat from chops and place them on a flat plate.
• Combine all the other ingredients in a small bowl, then rub the mixture over the chops. Cover with plastic wrap and marinate in the refrigerator about 30 minutes.
• Heat a lightly oiled grill pan over high heat until almost smoking, then add the chops and sear for about 2 minutes, flip the chops over and cook for another 3 minutes for the medium rare or 3 1/2 minutes for medium.
• Allow the chops to rest 5 minutes before serving.