This weekend I made these insane lamb lollipops with the help of my friends over at HEB. This month their #PrimoPicks are all about Italy. They sent me some black truffle salt and I was super excited to use it. I thought popcorn, because heck yeah truffled popcorn. Potatoes were an obvious choice, and why they snuck their way into this recipe. But ultimately I wanted something savory and worthy of the truffles. Enter lamb. It was the perfect choice! Not something I always make, but not hard to get either.
For this recipe, I used:
3lb rack of lamb
1lb red potatoes
2 cups chopped brussels sprouts
1 cup diced mushrooms
3 tablespoons minced garlic
2 tablespoons olive oil
2 sprigs fresh rosemary or about 1 tablespoon of leaves
1 tablespoon truffle salt, divided
Begin by preheating the oven to 360 degrees.
Wash and chop the brussels sprouts and red potatoes. Depending on the potatoes, quarter or eighth them. Slice the brussels sprouts about 1/4 inch thick. Slice mushrooms similarly. Toss vegetables together with minced garlic, rosemary and olive oil. Place into a large baking dish.
For lamb, place rack on top of vegetables and sprinkle with half a tablespoon of truffle salt on each side.
Bake for about 30 minutes or until cooked through.
Once lamb is cooked thoroughly, slice into lollipops and remove tough meat from bone with a knife. Cut off any excess fat.
Serve alongside roasted vegetables! Add extra truffle salt to taste if needed, but beware, it is strong!
Looking for the perfect side for Easter this weekend? Or an upcoming spring meal? I took this Brussels Sprout and Leek Hash with Truffled Mini Potatoes to a potluck and it was a total hit! Yeah… I went there. I truffled those tiny little carb-filled morsels. It was delicious. The shredded brussels sprouts add a little green freshness, but served warm, they are comforting and the perfect compliment to any meal!
Plus, isn’t this side pretty? Everyone will want seconds!
For this side, you’ll need:
1 lb. mini potatoes
5 cups of shredded brussels sprouts
4 stalks or 2 cups of slice leeks (white part only)
1 stick of butter (sub 1/2 olive oil to make this vegan)
1 tablespoon olive oil
1 tablespoon kosher salt
1 tablespoon garlic sea salt
1/2 tablespoon white truffle oil
Begin by washing and slicing the tiny potatoes in half.
Next, toss the potatoes with 1 tablespoon olive oil, 1 tablespoon kosher salt and 1/2 tablespoon of truffle oil. Place in a skillet and sauté over medium to medium-low heat for 35-40 minutes. Stir frequently.
Meanwhile, wash and finely dice the brussels sprouts.
I sliced the leeks thinly and then in half.
Toss the diced brussels sprouts with the leeks. I sautéed these in a wok, because I love my wok, but a large skillet with high sides would work as well. Dice the butter, and add that and the garlic salt to the wok. Cook over medium heat for 20-25 minutes or until tender. Stir frequently.
Layer the sautéed brussels sprouts and leek hash on the bottom of your serving dish. Then scoop the truffled potatoes over top. Serve warm.