I have found that people either absolutely love lamb or despise it all together. I think the reason many people are put off by lamb is because they have had it before and it wasn’t prepared properly, and tasted very gamy as lamb can if it is not seasoned and prepared the right way. One of the easiest ways to fall in love with lamb is to begin with these adorable lollipop lamb chops. They are called lollipop because of the way in which they are cut and have that bone coming off them for holding and dipping!
Most lamb dipping sauces are made with mint as mint and lamb seem to have an infinity for each other, the way I believe rosemary and garlic do for lamb. This dipping sauce however is just a take on classic French sauce, that begins with shallots and white wine, and ends with dreamy heavy cream, finished with Dijon mustard and fresh herbs. I make a version of this for chicken with Tarragon instead of the rosemary and it is so stinking good! If you don’t like lamb, please, pretty please, try these and let me know if I converted you to lamb! I’d love to see your pictures of your dishes, I will put them on my blog and give full credit to you!
Try these this weekend, you will wow your family and friends and I promise no one will know it’s lamb if you don’t tell them! I eased my kids into lamb this way and they all adore it now. Sometimes a Mom has to be crazysexyclever!
Lollipop Lamb Chops with Mustard Cream Dipping Sauce
A sinfully delicious lamb dish that is full on flavor, and oh so delish!
Credit: CrazySexySavor.com/Susan Mangieri-Maurath
- 4 lollipop lamb chops
- 2 large cloves of garlic minced
- zest of one lemon
- 3 tbsp. of fresh rosemary chopped finely,
- 1 tbsp. of EVOO
- Kosher salt and cracked pepper to taste
For the Mustard Cream Sauce
- 1 shallot finely minced
- 1/2 cup of dry white wine
- 1 cup of heavy cream
- 2 tbsp. of chopped rosemary
- 2 1/2 tbsp. of Dijon mustard
- Kosher Salt and cracked black pepper to taste
For the lamb
- In a medium bowl, combine garlic, rosemary, lemon zest and EVOO, set aside.
- Season lamb both sides generously with Kosher salt and pepper
- Rub the garlic, rosemary mixture on all sides of the lamb
- Let rest in the refrigerator for about an hour
- Remove lamb from fridge, let come to room temperature for about 10 minutes or so.
- Preheat Broiler to High.
- Line broiler pan with aluminum foil
- Broil lamb 5 minutes on each side, I like my lamb at medium rare, so this usually does the trick, remove and let rest tenting with foil to keep warm.
For the Mustard Cream Sauce
- In a medium saucepan, add wine and shallots, bring to boil and let reduce slightly about 5 minutes or so on high heat. Immediately add heavy cream and turn heat to medium, let thicken about 4 minutes.
- Remove from heat and whisk in rosemary and mustard, season with salt and pepper.