Lamb Lollipops

Just because lamb is a more fatty meat, does not mean that one cannot enjoy it in moderation. Be smart about the foods that you consume. For example, when choosing a heavier protein to consume, one does not necessary have to serve a heavy side in order to compliment the meat. One beautiful aspect about fusion cuisine is leaning about how other cultures serve their foods, as well as incorporating different techniques into your own diet and culinary experiences. During the work week, it can be a challenge to consume a heavy dinner, then continue to work into the evening. Often times, heavy meals lead to lethargic, food comas! However, by balancing a meal with a heavy protein and lighter accouterments, one can avoid a “sleepy situation.” Via experience, I have found that butter is the best fat to baste and cook a rack of lamb. The fatty tissues of lamb absorb butter like a sponge… which it why I will often add herbs during the cooking/basting process (rosemary, basil, herbs de Provence… smoked sea salt and smoky paprika are also fantastic additions). In order to cook lamb lollypops, I will sear them on the stove top, then “babysit them” during the cooking process… meaning that I will cook them on the stove top… spooning the foaming browned butter (in French, it is known as “Beurre Noisette”) until medium rare to perfection. A lighter side of thinly peeled root vegetables (think carrots, asparagus, radishes, peas, scallions, peas, etc.) not only bring forth a whimsical and playful plating presentation, but also allow the lamb to steal the limelight.
Marinate the veggies in lemon juice, EVOO, sea salt and fresh herbs (basil, rosemary, lavender, thyme, etc.) Reduced balsamic vinaigrette pairs well with the browned butter… drizzle on the plate and add a few edible flowers to round out the dish. Take the time to plate something beautiful… why not? 

Love y’all!! ♥