Truffled Lamb Lollipops

 

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.

Truffled Lamb Lollipops_Natalie Paramore

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

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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.

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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.

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Once lamb is cooked thoroughly, slice into lollipops and remove tough meat from bone with a knife. Cut off any excess fat.

Lamb Lollipops_Natalie Paramore 3 Serve alongside roasted vegetables! Add extra truffle salt to taste if needed, but beware, it is strong!

Lamb Lollipops_Natalie Paramore 2What is your favorite lamb dish?

 

Tangy Mustard Potatoes

Good Morning lovelies! Here I go posting on a Saturday! These potatoes are a super easy side dish. They remind me a little of potato salad but use mustard as the base instead of mayo…seriously cutting out a lot of calories and adding a ton of flavor. I used Dijon mustard but a spicy or stone ground mustard would work great as well. This is super easy to make but delicious none the less. You can whip this up in no time to take a barbecue.

You’ll need:
Red potatoes
Dijon Mustard
Parsley


First start by washing and quartering the red potatoes.


Boil the potatoes until tender, this could take 15 or so minutes.


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Drain the water from the red potatoes. Rinse with cold water.


Add a hearty 2 tablespoons of Dijon mustard to the red potatoes in a mixing bowl.


Add a dash or two of dried parsley. Salt and pepper to taste.


Serve in bowls or as a side.


So easy!


Enjoy!