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Luscious Lamb Lollipops With Blackberry Reduction Sauce

Charlie.Q.Force's picture
Charlie Q brings it home with this must eat Easter Dinner. Your mouth will salivate with every bite of this perfectly balance dish. She will teach you how to prepare perfect lamb lollipops with an upland cress and fennel salad, easy polenta cakes, and a to die for Blackberry Reduction sauce. This dish is so easy and delicious, you will be making it many times after Easter is over. Watch the other recipes for your Easter Dinner special here Magic Mint Pea Soup and Strawberry, Blackberry, Champagne Terrine
Ingredients
  Lamb chops 6 Medium
  Polenta 1 Cup (16 tbs) (Six 3/4-inch thick disc slices)
For seasoning the lamb chops
  Olive oil 1 Teaspoon (As needed)
  Salt To Taste
  Pepper To Taste
For seasoning the polenta disks
  Olive oil 1 Teaspoon (As needed to brush over the polenta disks)
For the blackberry reduction sauce
  Cherry balsamic vinegar 1⁄2 Cup (8 tbs)
  Blackberry preserves 4 Tablespoon (Seedless, All Natural)
  Whole black peppercorns 1⁄2 Teaspoon
  Dried chili 1 Medium
  Thyme sprigs 3 Medium
  Merlot 1 Cup (16 tbs)
For the salad
  Upland cress 2 Cup (32 tbs), washed, stems removed
  Fennel 1 Cup (16 tbs), sliced
For the garnish
  Fennel fronds 1⁄3 Cup (4.8 tbs) (As needed)
For the dressing
  Lemon juice 1 Tablespoon (Juice from one lemon)
  Horseradish mustard 1 Teaspoon
  Mint leaves 1 1⁄2 Tablespoon
  Olive oil 2 Tablespoon (As needed)
  Salt 1 Pinch
  White pepper To Taste
Directions

GETTING READY
1. Season the lamb chops with olive oil, salt and pepper. Let sit at room temperature for a while.

MAKING
To prepare the Blackberry Reduction Sauce:
2. In a saucepan heated over low-medium heat, combine all ingredients (for the blackberry reduction sauce).
3. Simmer the sauce until it is reduced to the point where it coats the back of a spoon.
4. Strain the sauce. Set aside. (Can be made the day before)
5. Brush polenta discs with olive oil and grill on each side until golden.
6. Grill the seasoned lamb chops for about 3 minutes each side, flip and cook for another 3 minutes.
7. Flip again to form cross grill marks for another 3 minutes and repeat on the other side.
8. Meanwhile, in a large bowl, combine upland cress and fennel.
9. Using a blender, blend together juice from one lemon, fresh mint leaves, horseradish mustard, olive oil, salt and white pepper, to make the dressing for the salad.
10. Pour onto the upland cress and polenta, toss the salad and keep refrigerated until ready to be served.

SERVING
11. To serve, plate salad, polenta discs, two lollipop lamb chops, garnish with fennel fronds and drizzle with reduction sauce.

Things You Will Need
1. Grill pan

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Grilling
Occasion: 
Easter
Dish: 
Lamb Chops
Restriction: 
High Fiber, High Protein
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
3
This Easter impress your guests and your family with a gourmet dish without sweating out in the kitchen. Chef Charlie prepares lamb lollipops and serves it over fennel and cress salad, polenta cake and a mouth watering blackberry sauce. This sounds like a hell lot of work but its amazing to watch Charlie make the entire recipe with great ease.

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