Lamb Lollipop Recipe
Lollipop New Zealand lamb, roasted root vegetables, hibiscus gastrique, mint-pistachio pesto
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Ingredients
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Lamb Lollipops
Roasted Root Vegetables
Hibiscus Gastrique
Mint-Pistachio Pesto
Method
Preparation of Lamb Lollipops
- 1
- 2
Roasting the Lamb
Place the lamb rack on a baking sheet and roast in the preheated oven for about 20-25 minutes for medium-rare, or until it reaches your desired doneness. Let it rest for 5-10 minutes before slicing into individual lollipops.
Preparation of Roasted Root Vegetables
- 3
Prepare the Vegetables
While the lamb is roasting, peel and chop the carrots, parsnips, and sweet potatoes into bite-sized pieces. Toss the vegetables with olive oil, salt, and black pepper.
- 4
Roasting the Vegetables
Spread the vegetables on a baking sheet and roast in the oven (alongside the lamb if there's space) for about 25-30 minutes, or until they are tender and golden brown. Stir halfway through cooking.
Preparation of Hibiscus Gastrique
- 5
Making the Gastrique
In a saucepan, combine the dried hibiscus flowers, sugar, red wine vinegar, and water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the mixture thickens slightly. Strain through a fine mesh sieve and discard the solids.
Preparation of Mint-Pistachio Pesto
- 6
Making the Pesto
In a food processor, combine fresh mint leaves, shelled pistachios, grated Parmesan cheese, and lemon juice. While blending, slowly drizzle in olive oil until the mixture reaches a smooth consistency. Season with salt to taste.