Lamb Lollipops with Raspberry Vinaigrette

Share Recipe

Print
Serves2

Impress your next dinner crowd by using this tangy raspberry vinaigrette on these savory lamb lollipops.

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.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!