Lamb Lollipops with Artichoke Pesto
- 8 Lamb lollipops
- Salt and pepper to taste
- 1 tsp fresh rosemary, finely chopped
- 1 14-ounce can of artichoke hearts
- 1 cup shredded Parmesan cheese
- 1 lemon, juiced
- 1/4 cup olive oil
- 5 or 6 cloves of garlic, chopped
- Reduced balsamic vinegar, for garnish
In a food processor or blender pulse the artichokes, parmesan, lemon juice and garlic until they are combined, but still chunky. Drizzle the olive oil into the top of the processor and pulse until desired texture. Set mixture aside.
Combine the salt, pepper, and rosemary in a small bowl. Season the lamb generously and let sit at room temperature for 30 minutes. Preheat grill and cook chops for about three minutes on each side, until the meat is cooked to your liking. Remove and place on a warm plate for 3 minutes before serving.
As a side dish, I like to toss some asparagus in olive oil and salt and pepper and grill with the meat. Depending on the thickness, they will cook in about 5 minutes. When you remove the asparagus from the grill, toss with a little parmesan cheese.
To serve place two lamb lollipops on a plate, top with a tablespoon of artichoke pesto and 4 or 5 asparagus. Drizzle with reduced balsamic and serve with glasses of Reserve Cabernet Sauvignon.
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