I don’t often post pictures of myself, but this one is so spectacular I couldn’t resist. I’m sure since you have gazed at this sophisticated attire, you agree with my showing off my charming “get-up.” It was to pay due honor to St. Patrick’s Day, I’m sure you have discerned.
Again, Mike and Mel had us over for dinner, today and they went all out with the holiday theme, and with traditional corned beef and cabbage. Their appetizers, though, were the hit of the evening, and they are so absolutely delicious, that I have posted the recipe.
On their trip to New Zealand a few months ago, they struck up a friendship with a gentleman from northern California who sent them this spectacular recipe. I have never eaten much lamb, but these are so delicious, I could have settled for them as my entire meal.
Lambie Pops Directions (as sent from Sonny to Mel by email)
One rack of lamb chops is more than enough for two people. Trim off the big strip of fat on top of the bones. (I trim it all out, but you can leave a little if you like it.) Then trim the silk off the outer edge of the meat. (Not totally necessary, but if you’re trimming out meat you might as well get rid of anything that could be chewy.)
Now just slice the ribs apart leaving a nice little piece of pure meat hanging on the bone. It will look like you don’t have much, but lamb is rich and an average rack has 8-10 bones, so don’t worry.
Mix approximately 2 tablesppons honey with 3 tablespoons of Dijon mustard. Throw in a spash of Worchestershire sauce for flavor. This is what you coat the meat end of the chop with, making sure to cover everything completely up about to 1 inch of the bone.
Chop 1/2 to 3/4 cup of pecans and coat the honey covered ribs with as many pecans as you like. (These really add richness.) You should end up having to shape these little babies back into perfect ribs when you place them on a broiler rack.
Broil or grill for 5-7 minutes on a side (medium to medium rare) or until the bones get a nice char and the remaining fat on the bones is a little crispy. With the honey coating and the nuts, the middle of the chop will not cook too fast. Serve 2 or 3 lambie pops to each person.
I especially like to chew all the charred little pieces of fat off the bones til there’s nothing left but bare bone. The first time we had these, I almost ate the bones.
Mike and Mel had never seen anyone prepare these, and their’s turned out perfectly, as I have said. Just follow these directions for an outstanding treat!