Even better than candy.
When cooking lamb lollypops, it is essential to “French” the bones – meaning to clean the meat, cartilage and fat between the tips of the rib bones of the lamb.
Because similar to individuals… first impressions are everything.
Frenching (or deboning) a rack of lamb also allows an individual to have more control when cooking “Lambchop.”
Sorry, I went there…
Rather than focusing on a tutorial on “Frenching” today (that will come in another installment), the focus is on pairing flavors with lamb.
Because lamb is a heavy meat (not exactly “good” for you… but everything in moderation) – I will generally try to incorporate as many fresh vegetables as accoutrements, as opposed to heavy potatoes/risotto. Allow the lamb to be the star of the show, and only enhance its flavor with additions.
Cauliflower puree. Seared asparagus. Cabernet Sauvignon/fig reduction.
The cauliflower puree contributes to the lamb by providing a fresh bite (especially when Herbs de Provence is added to the puree), as well as a textural benefit (leave the puree slightly crunchy).
Seared asparagus in almond or walnut oil – seasoned with fresh smoked sea salt… provides an earthy/nutty addition to the lamb. The vibrant green pops for presentation and draws the eye to the long spears.
Cabernet Sauvignon/fig reductions provides the perfect sweetness to the tender lamb. Pairs brilliantly when cooking the lamb lollypop with a Dijon mustard crust…
See, you can eat your vegetables and actually enjoy them too.
We are what we eat. The key is balance, variety and moderation. When we eat healthy, not only do we benefit from a nutritional point of view, but as far as presentation… gorgeous, vibrant colors are only created when using fresh, healthy produce… fruits and vegetables.
“Cookery is become an art, a noble science; cooks are gentlemen.”-Robert Burton
And fine ladies too.
Love y’all! ♥