Take your Easter dinner to the next level!
Grilled Lamb Lollipops with Mint & Pistachio Gremolata and Parsnip Puree
Grilled Lamb Lollipops with Mint & Pistachio Gremolata and Parsnip Puree
Category
Main
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
These lamb chops are dressed to impress!
Author:
Author:
David Cook
Ingredients
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3-4 T. duck fat
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2 # parsnips, peeled and chopped
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1/3 – ½ heavy cream, or as needed
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Salt and pepper
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½ C. roasted and salted pistachios, chopped
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3-4 T. mint, chopped
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½ lemon, zested
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1 large garlic cloves, finely minced
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2 racks of lamb, room temperature, cut into lollipops
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Salt and pepper
For the Parsnip Puree
For the Pistachio Gremolata
For the Lamb
Directions
Heat the duck fat over medium- medium high heat in a large pan. Add the duck fat and let melt. Add the parsnips, season with a touch of salt and pepper and let caramelize quickly.
Cover the pan with foil and transfer to a preheated 400 degrees oven until the parsnips are soft and buttery.
When the parsnips are removed from the oven, place in a blender with 1/3 C. heavy cream and a pinch of salt and pepper. Puree. If more heavy cream is needed, add 1 T. at a time until able to puree and make very creamy.
Remove from the blender and set aside.
While the parsnips are cooking, make the gremolata by combining the pistachios, mint, lemon zest, and garlic. Mix and set aside.
Season the lamb lollipops and grill on high heat briefly until cooked – internal temperatures are difficult to achieve with lollipops.
To assemble serve place some puree on the plate, top with 2 lollipops and then the gremolata.
Recipe Note
If desired, use glazes, reductions, or oils for plate design.