My lovely readers (however many of you there may be),
I apologize that it has been so long since I last posted! Beside the craziness of finals, basketball, and spring break, this new quarter is certainly testing my stamina and patience. Regardless, I still find time (and joy) in cooking, and want to share my most recent culinary adventure: lamb pops!
I believe that I was inspired with the name for this by a dish at a restaurant somewhere (helpful, I know) and find it slightly hilarious given the obsession with cake pops lately. Thus, this insanely easy dish is called “lamb pops”.
What I like about these are that they are individual, so you can eat as few (or as many) as you like. The lamb meat is relatively lean, so it’s a lighter meal, and there are a lot of options for seasoning the meat. The only sad part is that it is not the easiest (or cheapest) of meats to purchase, especially in a high-priced college area like Westwood. Thank god for Costco, right?
To begin, let’s gather ingredients. For this meal, I chose to keep it simple: garlic, salt, and pepper. That’s right, just three ingredients. Sometimes, simple is better. As my parents always say, “KISS: Keep It Simple Stupid”.
Start by evenly cutting the lamb off of the rack. Cutting them evenly will allow them to cook evenly later, and keep anything from over-cooking or drying out. Using a sharp knife is essential here, as you don’t want to ruin the cuts of the lamb.
Heat up a few tablespoons of oil in a skillet on medium heat. I love Trader Joe’s spanish olive oil, as it has a deliciously nutty and fatty taste. While the oil heats up, start rubbing the salt and pepper into each side of the lamb pops.
Mince or dice up the garlic and toss into the pan. Then immediately add the pops. These lamb pops will definitely not take long to cook, especially if they are thinner. Cook each lamb pop for 2-3 minutes on each side for medium-rare, 3-4 minutes on each side for medium. Because they are thin, it will take no time at all. 😉
Note: you can hold off on adding the garlic for a bit if you are afraid of the garlic burning.
Once you have cooked them, transfer to a plate and enjoy. The beauty of the finished project is great, as the oil and sugars in the meat create a beautiful, crunchy, crystallized glaze to them. This dish screams to be accompanied by rice or cous cous. I am definitely obsessed with these right now, and highly recommend you trying them out!