Herb Crusted Lamb Lollipops w/ Bacon-Walnut-Cranberry Relish
by Chef Barret Beyer
- 2lbs New Zealand Lamb chops
- 1tbs Dijon Mustard
- 1 cup Panko Breadcrumbs
- 4 sprigs Thyme
- 3 sprigs Rosemary
- 1 oz oregano
- 1 lbs Bacon (save bacon fat)
- 1/4 cup Cranberries (chopped)
- 1/2 cup Walnuts (chopped)
- 1/2 cup EVOO
Cook bacon off until crispy and save the bacon fat for the crust. In a mixing bowl combine herbs (chopped) & Panko, toss together with 2oz of bacon fat.
Put a medium sauté pan on high heat with EVOO. Salt and pepper the lamb and sear on all sides until brown and set aside. Coat outside of lamb with Dijon and add the Panko crust to outside. Set lamb on baking sheet and roast at 425 degrees for approx 8 mins for medium rare. Pull out and let rest before cutting.
In a mixing bowl combine chopped Bacon, Walnuts & cranberries and mix on EVOO. Salt and pepper to taste. After lamb has rested for approx 7-8 minutes slice into individual portions and spoon on relish.
Find Chef Beyer’s Tequila Flamed Shrimp Recipe here.
Find more tips and recipe inspiration from Chef Barret Beyer at ChefBarretBeyer.com.