Lamb lollipops seared with Dijon and roasted garlic and finished with a Rickards Dark and maple au jus

Tasting Notes: the strength of character in Rickards Dark pairs very well with flavourful proteins like lamb. The Dijon maple glaze matches the sweet finish of this maple porter.

Ingredients: makes 14-16 appetizer pieces



2 frenched racks of lamb – trimmed clean to the bone- each cut into 7-8 chops (lollipops)

2 whole bulbs of garlic

3 tbsp EVO (Extra Virgin Olive oil)

3 tbsp aged balsamic

2 tbsp Dijon mustard

3 tbsp maple syrup

½ cup Rickards Dark

Salt and pepper to season



Method:

· Pre heat oven to 425 F

· Cut the tops of the garlic bulbs – drizzle with 1 tbsp of the oil – wrap in foil and roast for 20 minutes, remove garlic from husk and mash to a paste

· Season the lamb with salt and pepper, then mash some of the garlic on each lollipop

· Sear the lamb on high heat both sides, cooking for about 2 minutes per side, remove and keep warm under foil

· Deglaze the pan with the Rickards Dark – scrape up any bits that may be present

· Add the Dijon, maple and balsamic – reduce heat to medium and cook down until the liquid forms a light glaze.

· Brush lamb with glaze and serve as finger food for your next party with a cold pint of Distinction – Rickards Dark!

Thanks to Chef Richard for joining us on the air this morning and providing these wonderful recipes...


Chef Richard Julien
Owner and Culinary Entertainer
ChefLive!
902 448 0855
www.cheflive.ca
chefrichard@live.ca