November 3rd, 2009 by Richard Julien
Lamb lollipops seared with Dijon and roasted garlic and finished with a Rickards Dark and maple au jus
Tasting Notes: the strength of character in Rickards Dark pairs very well with flavourful proteins like lamb. The Dijon maple glaze matches the sweet finish of this maple porter.
Ingredients: makes 14-16 appetizer pieces
2 frenched racks of lamb – trimmed clean to the bone- each cut into 7-8 chops (lollipops)
2 whole bulbs of garlic
3 tbsp EVO (Extra Virgin Olive oil)
3 tbsp aged balsamic
2 tbsp Dijon mustard
3 tbsp maple syrup
½ cup Rickards Dark
Salt and pepper to season
Method:
- Pre heat oven to 425 F
- Cut the tops of the garlic bulbs – drizzle with 1 tbsp of the oil – wrap in foil and roast for 20 minutes, remove garlic from husk and mash to a paste
- Season the lamb with salt and pepper, then mash some of the garlic on each lollipop
- Sear the lamb on high heat both sides, cooking for about 2 minutes per side, remove and keep warm under foil
- Deglaze the pan with the Rickards Dark – scrape up any bits that may be present
- Add the Dijon, maple and balsamic – reduce heat to medium and cook down until the liquid forms a light glaze.
- Brush lamp with glaze and serve as finger food for your next party with a cold pint of Distinction – Rickards Dark!