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Lamb Lollipops with Raspberry Vinaigrette

lamb 2


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


  • 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.
prep time
total time
CALORIESper serving
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lamb 2-1

45 min-1 hour 

2-3 people
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