Dijon Lamb Lollipops Recipe

Prepare lamb

Pat lamb lollipops dry with paper towels. Season both sides lightly with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper (from ingredients).

Coat with Dijon

Mix 3 tbs Dijon mustard with minced garlic and chopped thyme in a small bowl. Brush a thin, even coat of the mustard mixture over the meaty side of each lamb lollipop.

Breading station

Set up three shallow dishes: flour (1 cup), beaten egg (1 egg), and panko mixed with grated Parmesan (1 cup panko + 2 tbs Parmesan). One at a time, dredge each mustard-coated lamb in flour, tapping off excess, dip into beaten egg, then press into the panko mixture to coat evenly. Rest on a plate.

Sear lamb

Heat a large skillet over medium-high heat and add 3 tbs neutral oil. When oil is shimmering, add lamb lollipops meaty side down (work in batches if necessary to avoid crowding). Sear 2–3 minutes until golden brown, then flip and sear the bone side briefly (~30–45 seconds). Add 1 tbs butter and baste for 20–30 seconds. Aim for an internal temperature of 125–130°F (52–54°C) for medium-rare; adjust time for desired doneness. Transfer to a wire rack and tent loosely with foil to rest 5–7 minutes. Reserve pan drippings for sauce.

Prepare potatoes

After grating potatoes, place them in a clean kitchen towel and squeeze out as much liquid as possible (this is critical for crispness). Transfer to a bowl.

Mix and form

Add grated onion, 2 tbs flour, 1 beaten egg, 1 tsp kosher salt and 1 tsp black pepper to the drained potatoes. Mix until combined. Form into two even cakes about 3–3.5 inches in diameter and 1/2 inch thick (or four smaller cakes).

Fry potato cakes

Heat 2 tbs butter and 1 tbs neutral oil in a nonstick or cast-iron skillet over medium heat. When the fat is hot, add potato cakes. Press gently with a spatula and cook undisturbed 5–7 minutes until deeply golden and crisp. Flip and cook the other side 5–6 minutes until cooked through and crisp. Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F/95°C) while finishing lamb and sauce.

Sauté shallot

Using the skillet with reserved lamb pan drippings (remove excess fat if more than 2 tbs), add 1 tbs minced shallot and the wine (1 tbs). Cook over medium heat 1–2 minutes, scraping up browned bits from the pan.

Reduce and combine

Add 1 cup beef demi-glace and a fresh thyme sprig. Bring to a gentle simmer and reduce until slightly thickened, about 4–6 minutes. Remove thyme sprig.

Finish sauce

Whisk in 2 tsp Dijon mustard and finish by whisking in 1 tbs cold unsalted butter a little at a time to give the sauce a glossy texture. Taste and adjust seasoning with salt and pepper to taste. Keep warm.

Place a crispy potato cake in the center of each plate (or two per plate if making smaller cakes). Arrange 4 lamb lollipops leaning against the potato cake (or 2 if serving larger portions). Spoon 1–2 tbs of the Dijon demi-glaze over the lamb and a little around the potato cake for presentation.

Garnish with microgreens or chopped parsley and serve with lemon wedges on the side. Serve immediately while lamb is warm and potato cakes are crisp.