Lamb LollipopsFrom chefsharon 10 years ago
How to make it
- Coat lamb w/ oil and liberally shake Penzey's Shallot Pepper onto each side. I let them rest until they are at least room temperature. Protein cooks better at room temperature. I grill this on an indoor Jenn-Air on high for about 5 to 7 minutes on each side for medium/rare. Resist the urge to turn these, let them cook and get grill marks on them.
- I served them w/ roasted root veggies - purple onion, red bliss potatoes, and carrots. Perfect!
The Cookchefsharon The Woodlands, TX
The Rating4 people
Sharon these sound really really good. My daughter has encouraged me to try the Shallot Pepper (along with a few other "blends") so I shall place and order soon so we can try these. I like the idea of the roasted root veggies - perhaps add some par...moreboatrat in Stockton loved it
I love Penzey's spices the most if I can't use fresh and this is perfect. I really coat them with it too. I love to roast sweet potatoes too but I usually do parsnips in my iron skillet. I LOVE parsnips!chefsharon in The Woodlands loved it
Our fav's are sweet potatoes, red onions, beets, parsnips, and sometimes butternut squash. Olive oil and tons of thyme and pepper. We always get the funny looks in the grocery store - I'm the one with parsnips, horseradish, celeraic, poblanos, and ...moreboatrat in Stockton loved it