Lamb Lollipops on Spinach Salad
Author: Mama E. // Category: Appetizers, Fast Dinners, Party Plates, Salads
This recipe isn't as fast or probably as light 
Next, add raspberries, water and sugar. Use the back of the spoon to lightly mash the raspberries. Cook until sugar dissolves and raspberries have broken down. The picture at the left shows the vinaigrette once I've mashed the raspberries. Once it becomes syrupy, about 5 min. later, take it off the heat and add the vinegar. Picture below.
as I usually like to make on a work night, but my husband and I learned how to make it in a cooking class together.
We're having another couple over for dinner on Friday night, and we wanted to try it out. It turned out very well, but you may want to add an additional side if you decide to make it for dinner. You could also serve it as an appetizer.
There are three parts, but the meal took us no longer than 45 minutes to prepare.
Ingredients:
Vinaigrette (time saver - purchase raspberry vinaigrette from the store)
-2 T. canola oil
-2 T. minced shallots
-1/2 pint (a little more than 1/2 c.) fresh (or thawed frozen) raspberries
-1/3 c. water
-2 T. granulated sugar
-2 T. raspberry vinegar
-salt and pepper
-1 T. minced fresh mint (optional)
Lamb
-1 rack of lamb, frenched (we got ours from the Fresh Market)
-2 T. olive oil
-1/2 t. rosemary
-1 t. thyme
-1 clove garlic (or 1/2 t. of the store-bought variety)
-salt and pepper
Salad
-6 c. spinach
-1/2 red onion, thinly sliced
-raspberries to garnish
------Part 1------
The vinaigrette takes the longest, so if you're pressed for time, buy it at the store. The lamb and salad together take 15 min. For the vinaigrette, heat the oil in a frying pan, and add the shallots. Cook until they're deep golden brown, about 5 min.
Next, add raspberries, water and sugar. Use the back of the spoon to lightly mash the raspberries. Cook until sugar dissolves and raspberries have broken down. The picture at the left shows the vinaigrette once I've mashed the raspberries. Once it becomes syrupy, about 5 min. later, take it off the heat and add the vinegar. Picture below. It should be served warm, so when you're ready, you can heat it back up, add th
e mint, then spoon it on top of the spinach.
e mint, then spoon it on top of the spinach. ------Part 2------
Lamb is next - first, you'll have to "french" it, basically, cut between each bone so that there are individual, lollipop-like sections. Mix the olive oil with all of the other ingredients, and brush the mixture on all 4 sides of each lollipop. Also, heat the grill to medium-high heat, and brush oil or cooking spray on the grill so the lamb doesn't stick. Cook each of the 4 sides (turning the lollipop 90 degrees each time you flip - so you'll grill both fat and skinny sides) of the lamb for approximately 2 min. each. The recipe reads that you grill the lollipops for about 8 min. altogether, but we think 10 min. is a little better for medium. (you'll just have to cut into them to make sure you've cooked them to your liking.)
------Part 3------
Finally, and I promise, this is the last part! Combine the spinach, red onion and a few raspberries to garnish. Lay the spinach down first, add the lamb and then the vinaigrette. It's a great recipe and good for a romantic evening! Let me know what you think of this one...
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