• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

FunnyLove

family + food + feelings

  • About FunnyLove
    • Our Life
    • Cooking Classes + Other Services
    • Jay
      • Comedy Chronicles
    • Privacy
  • Travel
  • Food
    • All Recipes By Category
    • Older Recipes
      • Meal Suggestions
      • Entertaining at Home
      • Restaurants
    • Health Kick
  • Wedding
    • Proposal
    • Our Details
      • Venue
      • Invitations & Such
      • DIY Hair
      • Rehearsal Dinner
      • Gifts and Favors
      • Vows
      • The Ring!
      • Dress
      • Music
      • Wedding Shower
    • Planning
      • The Ring Delimma
      • 2 Months to go + Advice, please.
      • Into the Wee Hours?
      • What’s in a Name? ~after marriage, at least~
      • Final Decisions
    • Pictures
      • Photographer
      • Part 1
      • Part 2
      • Part 3
      • Part 4
  • Contact

Lamb Lollipops with Warm Mint Pesto {valentine’s day}

February 4, 2015 by funnyloveblog 3 Comments

To be incredibly clear, I hate the word lollipop.  It just sounds SO dumb, and this is not a dumb recipe.  IMG_4925

Actually, it’s kind of dumb-easy, but the flavors are SEXY.  

So sexy, in fact, that I think this should be on your menu for Valentine’s Day, if you eat meat and are into that kind of celebration.  


We actually made these on Sunday for the Super Bowl, and I had to explain to everyone why we were eating random bits of lamb with the rest of the menu.  My friend Cara picked up one of the pieces of lamb and said “omg I just wish we ate like this on Valentine’s Day:  WITH OUR FINGERS AND LOTS OF MEAT!”  So there you have it, folks.  Very Paleo.  

To be fair, you could totally serve 3 of these as an entree and use a knife and fork like civilized people, but I kind of love the idea of housing some meat on a stick for V-day, ya know?  It seems really irreverent and great.  Eff knives.  

For these, we start with a Frenched rack of lamb (or have the butcher do the cutting for you!), some butter, and salt.  That’s IT for the lamb.  Then for the sauce we have mint, parsley, crushed red pepper, garlic, cashews, rice vinegar, olive oil, and a bit more butter.  IMG_4901

I think the easiest thing to do here is to make the sauce, then preheat a pan for the lamb while you do any trimming/cutting you need to do, then sear the lamb while the sauce warms in a separate skillet and SERVE.  I mean, we’re talking 30 minutes or less to lamb, here.  Start with the sauce!  All ingredients go in a little food processor or blender.  IMG_4909

Blend!  Taste, adjust seasoning to your preference.  IMG_4911

Lamb!  Preheat a large skillet (cast iron is my favorite) to medium-high heat with half the butter and a drizzle of olive oil.  Put the little chops right in between each of the rib bones, and trim off any extra fat.  You can also ask the guy behind the butcher to do this, but I like messing with raw meat, so there.  Sprinkle the lamb all over with salt.  IMG_4907

Now, when the skillet is super hot, add the lamb and LET IT SIT.  We only turn it once during the entire cooking process, so calm down and find something else to do.  IMG_4908

While the lamb works on the first side, add the mint pesto to a little skillet with the rest of the butter and turn the skillet to medium-low.  We want to very gently warm the pesto and cook the garlic a bit while the butter melts into the sauce.  IMG_4913

Now, after 3-5 minutes, flip the lamb and let it cook for a few more minutes.  The lamb should have a nice crust on it from the butter, and how long you cook it will of course depend on your preference.  I did these for about 4 minutes on each side and they were medium, which was perfect for us.  IMG_4912

Now, we have butter melted in to pesto and lovely seared lamb.  IMG_4915

I say we drizzle and eat.  IMG_4919

Yep.  IMG_4935

You could serve these as an appetizer, like at the restaurant where Jay used to work, or you could serve these as the main course with some fancy sides for Valentine’s Day, OR you could just make these for the next time you’re having friends over and want to feel fancy.  IMG_4925

No matter how you end up, these are DELICIOUS and you’ll love them.  Try them soon!  ps the pesto will probably have leftovers, and if you toss that with some gnocchi the next day no one will be mad at you.  Promise.  

Lamb Lollipops with Mint Pesto
2015-02-04 10:26:00
Serves 2
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 1 frenched rack of lamb, 6-8 rib bones
  2. 2 tablespoons butter
  3. 1/4 cup plus 1 tablespoon olive oil
  4. 1 teaspoon coarse or kosher salt, plus more to taste
  5. 1/2 cup mint leaves
  6. 1/2 cup parsley leaves
  7. 1 clove garlic
  8. 1/2 teaspoon crushed red pepper
  9. 1/4 cup cashews
  10. 1 tablespoon rice vinegar
  11. 2 tablespoons water
Instructions
  1. Combine the parsley, mint, crushed red pepper, garlic, cashews, 1/4 cup oil, vinegar, and water in a small blender or food processor. Pulse to combine, and taste: add some salt if you'd like. Add more water if the mixture is very thick - it should be loose enough to stir easily.
  2. Preheat a large skillet to medium-high heat with 1 tablespoon each butter and olive oil. Cut the lamb in between each of the rib bones to make small chops, and sprinkle with the salt.
  3. Sear the lamb for 3-5 minutes on each side, according to your temperature preference, flipping once. 3 minutes on each side will yield rare lamb.
  4. While the lamb cooks, add the pesto to a small skillet with the remaining butter, and turn to medium-low. Let the pesto warm gently and stir in the butter.
  5. When the lamb is cooked, drizzle with the pesto and serve extra on the side for dipping. Eat with your fingers or as part of your favorite meal!
FunnyLove http://funnyloveblog.com/
Wordpress Recipe Plugin by Recipe Card

Filed Under: appetizers, brunch, Food, italian, main dish, Recipes Tagged With: valentines day

Previous Post: « Little Connections
Next Post: Five for Friday »

Reader Interactions

Comments

  1. Lokness says

    February 6, 2015 at 2:03 PM

    You trimmed the lamb chops beautifully! No doubt an awesome savory dish for Valentine’s Day! Pinning!

    Reply
    • funnyloveblog says

      February 6, 2015 at 3:46 PM

      Thanks! Let me know if you make it and how it turns out!

      Reply

Trackbacks

  1. Aphrodisiac Foods and Recipes says:
    February 5, 2015 at 12:14 PM

    […] Lamb Lollipops with Warm Mint Pesto from Funny Love Blog […]

    Reply

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

family Hi! Thank you so much for being here. I'm Lindsay, and this is a blog about my life. I like to laugh a lot. Recipes, parenting, and mental health are all here, enjoy!
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Food Advertising by logo

Subscribe!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 993 other subscribers

Best of FunnyLove

  • Spicy Crab Salad (like in sushi!)
  • Easiest Protein EVER - Hibachi Shrimp
  • Pan Fried Potato Chips
  • Five for Friday
  • Shrimp with Curry Cream Sauce
  • Buffalo Chicken Salad Dip
  • Low Carb Veggie Lasagna
  • New Recipe - Asian Braised Cabbage
  • Spicy Crab Poke Bowls
  • Sausage Stuffed Mushrooms w/ Sweet + Spicy Marinara
Food Advertising by logo

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Archives

Copyright © 2019 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress