Lamb Lollipops with Rosemary, Garlic and Chimichurri Sauce
Lamb lollipops with garlic and rosemary are very easy to make. I season both sides with plenty of sea salt, pepper, Tone’s rosemary and garlic, and then sear each side for about 5 minutes in a cast iron skillet on medium heat. This yields a perfect medium temp for lamb.
Ingredients
Tone’s Rosemary, Garlic Seasoning
Sea Salt
Black Pepper
Chimichurri
Chimichurri sauce
A certified staple of Argentinian and Uruguayan cooking, chimichurri is savory, herbaceous, refreshing, and richly aromatic, all at once — truly a consummate condiment, if ever there was one. Though its precise origins are somewhat disputed, food historians generally agree that it rose to prominence as part of Argentinian ranch cuisine, likely sometime in the 19th century, primarily as a way to season grilled beef. Since then, its uses have expanded to include sandwiches and seafood, burgers, kebabs, pastas and potatoes — pretty much anything that’s savory and delicious will be even more so with a bit of Chimichurri on top
Instructions
I season both sides with plenty of sea salt, pepper, Tone’s rosemary and garlic, and then sear each side for about 5 minutes in a cast iron skillet on medium heat. This yields a perfect medium temp for lamb.
Like all red meat, lamb benefits from a 5 minute rest period before serving. This will continue to cook the lamb as well as allow the juices to redistribute throughout the meat, making for juicier bites.
Add chimichurri to your lollipops. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good lamb page.
Lamb Lollipops with Rosemary, Garlic and Chimichurri Sauce