Roasted Lamb Lollipops Persillade

Lamb Lollipops Persillade

Lamb Lollipops Persillade

Serves: 4 for appetizers, 2 for dinner

  • 1 ea. Rack of Lamb
  • 1/4 cup Dijon Mustard
  • 2 oz. White Wine
  • 1 tsp. Horseradish
  • 5 cloves Roasted Garlic, mashed
  • 6 sliced White Bread
  • 2 tsp. Garlic, minced
  • 1 tsp. Fresh Parsley, finely chopped
  • 1 tsp. Fresh Rosemary, finely chopped
  • 1 tsp. Fresh Thyme, finely chopped
  • 2 oz. Butter, melted
  • Salt and Pepper, to taste


  1. Remove crust from White Bread and dice into large cubes. Place in food processor and blend until fine breadcrumbs are formed.
  2. Place crumbs into a mixing bowl and add the Garlic and chopped herbs. Season with Salt and Pepper and gently fold in the melted Butter mixing thoroughly. Reserve.
  3. Mix Mustard, White Wine, Horseradish and Roasted Garlic. Reserve.
  4. In a large sauté pan, preheat Oil over medium-high heat. Season Rack of Lamb with Salt and Pepper, then sear on all sides in sauté pan until golden brown.
  5. Remove Rack of Lamb from pan. Coat the meat evenly with Mustard mixture. Lightly cover the Mustard with the breadcrumb mixture.
  6. Bake in a 375-degree over until meat reaches 125-degree internal temperature, about 10–15 minutes depending on size of rack. Allow meat to sit for 10 minutes. Cut between each bone to make 8 even slices. Serve immediately.

Quinoa, Corn and Black Bean Salad

Yield: Approximately 1 quart

  • 1 cup Quinoa, rinsed
  • 2 cup Water
  • 3 ears Fresh Corn, cooked and kernels cut from cob
  • 1 can Black Beans, drained
  • 1 ea. Red Pepper, small dice
  • 1/2 ea. Onion, small dice
  • 1/4 cup Fresh Lime Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp. Smoked Paprika
  • 1 tsp. Cumin
  • 1 tsp. Chipotle Powder (Substitute – Chili Powder)
  • 1 tbsp. Fresh Cilantro, chopped
  • Kosher Salt and Black Pepper, to taste


  1. Simmer the Quinoa in salted water until it is absorbed and Quinoa is tender, about 20 minutes.
  2. Transfer to a mixing bowl and allow to cool.
  3. Add remaining ingredients and mix thoroughly. Taste and adjust seasoning.

Refrigerate until served.

Tomato Pepper Jelly

Yield: 1 pint

  • 4 ea. Ripe Tomato, peeled and seeded, small dice
  • 1 ea. Jalapeno, seeded and minced (Substitute – Poblano, Serrano or Bell Pepper)
  • 2 oz. Onion, minced
  • 1 cup Sugar
  • 1/4 cup Malt Vinegar
  • 1 envelope Pure Fruit Pectin
  • 1/4 tsp. Vegetable Oil


  1. In a medium saucepan, heat Oil over medium heat, then add Onion and Jalapeno. Cook slightly.
  2. Add Tomatoes, Sugar, Vinegar and just enough water to cover contents in pan. Bring to a simmer and cook until ingredients are tender, about 5 minutes.
  3. Add Pectin and simmer for about one minute. Remove from heat and place in a small container. Refrigerate. Serve cold or at room temperature.
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