There’s something about using frenched lamb chops that immediately makes a meal more elegant. They’re also perfect for a cocktail party because they’re substantial but quick and easy to eat. Our version has a citrus kick and nutty crunch to balance out the gaminess of the lamb. Take care not to overcook the meat, or it will become a chewy mouthful. Here is how to make the perfect Lamb Lollipops with Red Pepper sauce and Pistachio Gremolata.
Yield: 14–16 pieces
Ingredients
3/4 cup plus two tablespoons extra virgin olive oil
6 cloves garlic, sliced
2 (1 1/4 lb) racks of lamb, frenched
1 large yellow onion, diced
2 plum tomatoes, diced
1/4 cup pistachios, shelled and toasted
2 red peppers, roasted, peeled, and seeded
1 tablespoon red wine vinegar
1/4cup parsley
1 lemon, zested
Kosher salt and black pepper, to taste
Directions
Place one rack of lamb, half of the garlic, and 1/4 cup oil in a sealable plastic bag and refrigerate. Repeat the process with another rack of lamb. Allow to marinate for 1 hour.
Add one tablespoon of oil in a large sauté pan on medium-high heat. Then, add onion and season with salt and pepper. Sauté until translucent, about 6–7 minutes. Add tomatoes and peppers and sauté an additional 8–10 minutes. Transfer onion, peppers, and tomatoes to a bowl of food processor. Add vinegar and pulse until well combined. If the mixture is too thick, add a few tablespoons of water to achieve the desired consistency for the sauce—place the sauce in a small pan and warm.
In the bowl of a food processor, pulse parsley until minced. Add lemon zest and pistachios and pulse for 10–15 seconds until the nuts are chopped but not too fine.
Preheat oven to 350˚F. Heat two large sauté pans on high. Wipe as much marinade off the lamb as possible—season with salt and pepper. Add one tablespoon of oil to each pan, and when the oil is shimmering, place one rack (fat side down) in each. Sear until brown, about 3–4 minutes. Flip over the lamb and sear for an additional 3 minutes. Remove from stove and place in oven. Roast until the meat thermometer registers 125˚F, about 20 minutes. Allow meat to rest for 10 minutes before slicing. Drizzle chops with sauce and garnish with gremolata.
