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Lamb Lollipops with Artichoke Pesto

Lamb Lollipops with Artichoke Pesto
Recipe Date:
March 22, 2022
Serving Size:
Cook Time:
Imperial (US)
These lamb lollipops with artichoke pesto are seared to perfection and delicious with our Reserve Cabernet Sauvignon. Lamb is such a great meat to pair with wine, and these lollipops are tender, juicy and taste just like you’re in a high-end restaurant. The artichoke pesto will add an extra layer of flavor and can be used in so many other dishes.
  • 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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