I made porcini dusted lamp chop lollipops this past Easter inspired by the Capital Grill’s bar menu and a recipe borrowed and riffed upon from my good friend and former server and bartender of said establishment in Seattle, T’Shovie Smith. These treats were often consumed at the bar by hand, proving a wonderful snack that quickly turned into a meal after a couple of more orders. I prepared the Harissa Honey Carrots and green beans roasted in garlic as vegetable sides. It was a truly wonderful meal in full family attendance by my Mom, her husband Doug, and sons Carter and Rhone. The lamb was a hit and will be served for many future meals to come. Also note that is was the first time my Mother actually liked lamb! Chef knife drop!

Lamb chop Lollipops:

Ingredients

3 racks of lamb from Costco or other butcher of choice. Costco has great meats

Porcini powder – sourced from DeLaurentis in the Pike Place Market

Olive oil, balsamic vinegar

Onion salt, onion powder, garlic powder

Preparation

Separate the lamb into single or double chops based on your preference. Single chops will cook faster and are easier to eat like a lollipop with your hands; double chops will be more meaty, easier to cook to a more rare temperature, and will require a fork and knife if you are civilized.

Spread the chops onto a baking pan or sheet covered with parchment paper or foil.

Season with onion salt, onion powder, garlic powder

Lightly dust the chops with the porcini powder

Cook at 325 for about 10 minutes, taking the temp and turning, cooking until internal temp is 125 with a meat thermometer

Finish with olive oil and balsamic vinegar and let rest 5 – 10 minutes.