Pan Seared Lamb Lollipops with a Garlic and Herb sauce


This dish is so easy to make and packed with so much flavor. Not only could you serve this as an appetizer for guests, but this can also be the perfect dinner for a quick and delicious meal. The lamb cooks quickly to get to the perfect medium rare temperature for serving.

TYPE APPETIZER
SERVES 6 TO 8
DIFFICULTY EASY
PREP TIME 5 MINUTES
COOK TIME 10 MINUTES

Ingredients

  • 24 Lamb Lollipops individually cut
  • Salt & Pepper
  • 2 tbsp of Neutral Oil

    Sauce:

  • 1/2 cup of fresh parsley finely chopped
  • 1/4 cup of fresh mint finely chopped
  • 2 cloves of garlic grated
  • 2 tablespoons of fresh oregano finely chopped
  • Zest of 1 lemon
  • 1/2 teaspoon of Dijon mustard
  • 3 tablespoon of red wine vinegar
  • 1/4 teaspoon of fresh cracked black pepper
  • 1/2 teaspoon of salt
  • 1/4 cup of good olive oil

Directions

  1. In a large mixing bowl combine all of the ingredients for the sauce except for the olive oil. Once everything is mixed well together. Slowly pour the 1/4 cup of olive oil into the bowl while mixing.Taste and adjust the vinegar, salt, and pepper if needed. Set aside at room temperature.
  2. Season the lamb lollipops with salt and pepper on both sides. Let rest at room temperature for 30 minutes.
  3. In your 14-inch D5 Stainless Steel Fry Pan, heat 2 tablespoons of neutral oil over medium to medium high heat. In batches press the lamb lollipops into the pan gently for about 10 seconds each and let sear for one minute. Flip and sear the other side of the lollipops for one minute. They should appear golden seared while being around medium rare in temperature roughly 125 degrees.
  4. Take off the pan and let rest for 5 minutes before serving. Serve with the herb sauce for a delicious fresh and quick dinner or for as your next appetizer at an upcoming party.

Pro Tip

Lamb Lollipops sear quick so be attentive when placing in the fry pan. Lamb is seen as chewy or gamy at times because it can easily be overcooked. The best way to enjoy lamb is at their peak medium rare internal temperature.

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro


All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.