Lamb Lollipops with Mint Chimichurri
12 Lamb Lollipops
2 tablespoons spicy brown Mustard
1 bunch Italian flat leaf Parsley
½ bunch fresh Mint Leaves
1 tablespoon minced Garlic
The juice of 1 Lemon
The juice of 2 Limes
2 tablespoon Red Wine Vinegar
2 teaspoons Red Pepper Flakes
Salt and pepper
- Pre-heat your griddle to high heat.
- Finely chop the parsley and mint together and add to a mixing bowl. Add the garlic, lemon and lime juice, red wine vinegar, red pepper flakes and a pinch of salt and pepper. Add some olive oil and mix to evenly incorporate the ingredients. Reserve on the side for later.
- Season the lamb lollipops with a bit olive oil, mustard and salt and pepper. Cook on high heat for 1-2 minutes per side or until caramelized and cooked to your liking.
- To plate, arrange the cooked lamb lollipops on a large family style platter and pour the mint chimichurri over the top. Serve hot.