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Lamb Lollipops with Raspberry Vinaigrette
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.
45 min-1 hour
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