Lamb Lollipops with Raspberry Vinaigrette

Ingredients

For the lamb:

• 8 lamb lollipops
• 1 sprig rosemary, finely chopped
• ½ tsp kosher salt
• 20 turns fresh cracked pepper
• 2 T canola oil

For the vinaigrette:

• 1 cup raspberries
• ¼ cup honey
• ¼ cup olive oil
• ¼ tsp kosher salt

Directions

• Let lamb temper at room temperature for 30 minutes.
• Toss lamb lollipops in oil, rosemary, pepper, and salt.
• Grill or sauté over high heat until charred on both sides.  Let rest.
• In a small sauce pot, simmer raspberries and honey until begins to thicken.  Remove from heat and whisk in olive oil and salt.
• Drizzle vinaigrette over top of lamb lollipops and garnish with fresh rosemary sprigs and raspberries.