St. Johns March 2019 Newsletter P1_STM78604 March Newsletter | Page 10

RECIPE FROM THE CHEF
MARCH 2019
NEW ZEALAND
LAMB LOLLIPOPS
Ingredients:
•
•
•
•
8 lamb lollipops
2 garlic cloves, minced
2-3 tablespoons olive oil
2-3 sprigs of fresh rosemary, removed from
sprig
• salt and pepper to taste
Directions:
1. Season each side of lamb liberally with salt
and pepper.
2. Sprinkle a little rosemary onto each side
of the lamb lollipops, pressing down so it
sticks.
3. Heat olive oil in a cast iron skillet on
medium-high heat. Once hot, add garlic
and sprig of rosemary into the skillet and
spread evenly (about 2 tablespoons of
rosemary removed from stem). Add the
lamb and sear 4-5 minutes per side for
medium. Garnish lamb with fresh rosemary
if desired and serve immediately.
Chef
Burgin
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