Lamb Lollipops with Chimichurri

Lamb Lollipops with Chimichurri
Garlicky Smoked Creme Fraiche & Lemony Arugula Salad

Juicy lamb rib chops are cut from the rack and cooked to medium with a nice crust. Each chop gets a spoonful of chimichurri right on the tip of the meat for a fresh, herby kick. They’re served over a bed of peppery arugula tossed with lemon, and come with a side of garlicky smoked crème fraîche for dipping. It’s an impressive yet effortless starter guaranteed to disappear in minutes.

Chops go straight from the fridge into a hot pan—rubbed with olive oil, seasoned with salt and pepper, and seared over medium-high heat for about 4 minutes per side. Rested before serving so they stay tender and flavorful.

Lamb Lollipops with Chimichurri Recipe

Lamb Rib Chops

• frenched lamb rack
• olive oil
• sea salt and fresh ground pepper

Pat rack of lamb dry with paper towels. Slice Frenched rack of lamb into individual chops. Coat the cold chops with olive oil, season with salt and pepper.

Place them in a heated pan on medium-high heat and cook for about 4 minutes on each side, cooking to medium with a nice crust. Let rest, covered, in the pan before serving.

Chimichurri

• ½ cup finely chopped fresh parsley (packed)
• 1 tablespoon finely chopped fresh oregano
• 1 small red jalapeño, finely minced
• 2 – 3 garlic cloves, finely minced
• ¼ teaspoon freshly ground black pepper
• ¾ teaspoon sea salt
• 2 tablespoons red wine vinegar
• 1 teaspoon fresh lemon juice
• ½ cup olive oil

In a bowl, mix together the parsley, oregano, red jalapeño, garlic, black pepper, and sea salt. Stir in the red wine vinegar and lemon juice until fully combined. Slowly whisk in the olive oil, letting it emulsify with the other ingredients.

Let the chimichurri rest at room temperature for at least 30 minutes to allow the flavors to meld. For deeper, more developed flavor, refrigerate it for several hours or overnight, then bring to room temperature and stir before serving.

Garlicky Smoked Crème Fraîche

• creme fraiche
• minced garlic
• liquid smoke
• sea salt

Mix crème fraîche with garlic, a few drops of liquid smoke, and sea salt to taste.

Lazy Kettle Brand All Natural Liquid Smoke is 100% concentrated liquid smoke. Lazy Kettle captures the steam rising from burning hickory, it condensates then the droplets are bottled. The ingredients are simply 100% pure smoke in an aqueous base.

Lemony Arugula Salad

• arugula
• lemon
• olive oil
• sea salt and fresh ground pepper

Lightly dress arugula with fresh squeezed lemon juice, olive oil, salt and pepper.

To Serve

Place garlicky smoked crème fraîche in dipping bowls. Scatter arugula salad around the plates. Place lamb lollipops among the salad. Spoon chimichurri onto the tips of the meat. Serve with extra lemon slices.

Quick Tip

If you are purchasing your lamb racks from Costco, also pick up a jar of Fotis Chimichurri there. Although not homemade, it is impressively good. The ingredients are canola oil, olive oil, parsley, red wine vinegar, roasted garlic, sea salt, red chile peppers, black pepper oregano, citric acid, ascorbic acid.

This way, you can have a restaurant quality appetizer for your guests in about 15 minutes…slice the chops from the rack, put them in a pan. Whip up garlicky smoked crème fraîche and toss the salad while the lamb cooks. Et voilà.