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?