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Lamb Lollipops

Lamb Lollipops

w/Braised Red Cabbage & Roasted Peach Salsa

Chef Paul Young

Ingredients

  • 6 oz lamb rack, frenched
  • 1/4 oz rosemary, fresh
  • 1 1/2 oz garlic, whole peeled 
  • 2 oz extra virgin olive oil
  • 1 oz kosher salt
  • 1/8 oz black pepper, coarse
  • 4 oz Peach, Sliced, Frozen
  • 3 oz Onion Red Jumbo
  • 16 oz Red Cabbage Whole
  • 8 oz Orange Juice
  • 4 oz Vinegar Cider Apple

Preparation

  1. Clean up the lamb rack and cut into chops, approx. 3-4. Pat dry and reserve.
  2. Crush the garlic and chop the rosemary. Combine 3/4 of these product into 1 1/2 ounces of olive oil. Rub the chops with this marinade and generously apply the salt and pepper.
  3. Thaw the peaches and char them quickly on a grill. Chop the red onion and add the remaining rosemary and garlic to the mixture. Add the chopped peaches and drizzle 3 teaspoons of olive oil to mixture and season with salt and pepper. You now have the salsa.
  4. Core the red cabbage , cut into 4. With those four pieces thinly slice the cabbage and place in large 24-inch saute pan. On low flame pan braise the cabbage with the orange juice and vinegar, about 8-10 minutes.
  5. On a very hot grill sear off the marinated lamb chops until cooked to liking.
  6. Place the braised cabbage in center of the plate, display the chops on top and finish with the salsa.

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