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Lamb Lollipop Recipe

Name: Zama San Diegos Lamb Lollipop Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Ingredients: 8 pieces lamb rib chops (French-trimmed), about 1.5–2 in. long; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbs olive oil; 2 tbs unsalted butter; 2 cloves garlic cloves, smashed; 2 sprigs fresh rosemary sprigs; 2 sprigs fresh thyme sprigs; 8 oz lump crab meat, picked over for shells; 1 each shallot, finely minced; 2 tbs fresh chives, finely chopped; 2 tbs fresh parsley, finely chopped; 1 tsp lemon zest; 1 tbs lemon juice; 2 tbs mayonnaise; 0.5 tsp Dijon mustard; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tsp extra-virgin olive oil; 0.25 cups roasted red beet, peeled and finely diced (or 3 tbs pre-roasted beet purée); 0.5 cups mayonnaise; 0.5 cloves garlic, minced; 1 tsp fresh lemon juice; 0.5 tsp white wine vinegar; 0.5 tsp truffle oil; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 4 cups mixed baby greens (arugula, frisée, baby spinach, mizuna); 0.25 cups mini herb sprigs (microgreens or basil/chervil); 4 each radish, thinly sliced

Inspired by Zama San Diego

Time50m

Serves2

Pan-seared lump crab meat, fresh herbs, mix green salad, red beet truffle aioli

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Ingredients

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Lamb Lollipop

8 pieces lamb rib chops (French-trimmed), about 1.5–2 in. long

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbs olive oil

2 tbs Unsalted butter

2 cloves garlic cloves, smashed

2 sprigs fresh rosemary sprigs

2 sprigs fresh thyme sprigs

Crab Meat Topping

8 oz lump crab meat, picked over for shells

1 each shallot, finely minced

2 tbs fresh chives, finely chopped

2 tbs fresh parsley, finely chopped

1 tsp Lemon zest

1 tbs ReaLemon lemon juice

2 tbs Mayonnaise

1/2 tsp Dijon mustard

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tsp extra-virgin olive oil

Red Beet Truffle Aioli

1/4 cups roasted red beet, peeled and finely diced (or 3 tbs pre-roasted beet purée)

1/2 cups Mayonnaise

1/2 cloves Garlic, minced

1 tsp fresh lemon juice

1/2 tsp white wine vinegar

1/2 tsp Truffle oil

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Mixed Green Salad

4 cups mixed baby greens (arugula, frisée, baby spinach, mizuna)

1/4 cups mini herb sprigs (microgreens or basil/chervil)

4 each radish, thinly sliced

2 tbs extra-virgin olive oil

1 tbs fresh lemon juice

1/2 tsp Honey

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Garnish & Finish

2 each lemon wedges

2 tbs microgreens or chopped parsley

Method

Lamb Lollipop

Prepare lamb

Bring lamb chops to room temperature for 20–30 minutes. Pat dry with paper towels. Season both sides with kosher salt (about 1.5 tsp across all chops) and freshly ground black pepper.

Sear chops

Heat a large heavy skillet over medium-high heat until hot. Add 2 tbs olive oil. When oil shimmers, place lamb chops meat-side down in a single layer (work in batches if needed). Sear 2–3 minutes without moving to develop a brown crust.

Finish with aromatics

Flip chops and add 2 tbs unsalted butter, smashed garlic cloves and rosemary and thyme sprigs to the pan. Tilt pan slightly and spoon the melted butter over the chops (baste) for 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time 1–2 minutes longer for medium. Remove chops to a resting rack and tent loosely with foil for 5–7 minutes.

Crab Meat Topping

Prepare crab mixture

While chops rest, combine 8 oz lump crab meat, 1 minced shallot, 2 tbs chopped chives, 2 tbs chopped parsley, 1 tsp lemon zest, 1 tbs lemon juice, 2 tbs mayonnaise, 1/2 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp extra-virgin olive oil in a bowl. Gently fold to combine being careful not to break up the crab too much. Taste and adjust seasoning.

Warm (optional)

If you prefer the crab slightly warm, place the mixture in an ovenproof dish and warm at 300°F (150°C) for 4–5 minutes — do not overheat, as crab will dry out. Otherwise serve at room temperature.

Assemble on chops

Place 1 heaping tablespoon of crab mixture atop each rested lamb lollipop, pressing gently to adhere. If desired, use a small torch to lightly warm the topping (10–15 seconds) for presentation.

Red Beet Truffle Aioli

Make aioli

In a small bowl whisk together 1/4 cup finely diced roasted beet (or 3 tbs beet purée), 1/2 cup mayonnaise, 1/2 clove minced garlic, 1 tsp lemon juice, 1/2 tsp white wine vinegar, 1/2 tsp truffle oil, 1/4 tsp salt and a pinch (1/8 tsp) black pepper until smooth and evenly colored. Adjust truffle oil to taste — a little goes a long way.

Strain for smoothness (optional)

For a velvety sauce, pass aioli through a fine-mesh sieve, pressing with a spatula, then chill briefly until ready to plate.

Mixed Green Salad

Make dressing & toss

In a small bowl whisk 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 1/2 tsp honey, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. In a large bowl toss 4 cups mixed baby greens, 1/4 cup mini herb sprigs and 4 thinly sliced radishes with the dressing just before plating to keep the greens crisp.

Plating & Finish

On each plate arrange a small mound of dressed mixed greens to one side. Place 4 lamb lollipops (for 2 servings) fanned beside the greens.

Top each lamb lollipop with a spoonful of the crab mixture. Dot or swipe 1–2 tbs of the red beet truffle aioli on the plate near the lamb for color and flavor.

Garnish with microgreens or chopped parsley, and serve with lemon wedges. Serve immediately so lamb is warm and crab topping is at desired temperature.