Grilled Australian Herb/Wattle Seed-Crusted Lamb Lollies with Caramelized Pumpkin
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Credit: Katherine Fuchs, Chef, The Thirsty Koala, New York
The National Culinary Review, May 2014
¼ cup olive oil
2 T. minced garlic
2 T. finely chopped fresh oregano
2 T. fresh thyme
1 T. chopped fresh rosemary
1 t. ground wattle seed (available from specialty spice importers)
Kosher salt and pepper, to taste
1 Australian lamb rack, frenched, divided into single chops
Caramelized Pumpkin (recipe follows)
Fresh herbs, for garnish
1½ lbs. calabaza pumpkin or kabocha squash,
peeled, seeded, cubed
2 T. canola oil
¼ cup maple syrup
1. In bowl large enough to fit lamb chops, combine olive oil, garlic, oregano, thyme and rosemary. Add chops; massage rub into meat. Salt and pepper, to taste; dust with wattle seed. Cover. Refrigerate at least 1 hour, overnight if time permits.
2. For service, place chops on preheated grill; cook 4 minutes on each side for medium-rare, or to internal temperature of 135ºF. Remove from heat. Plate with caramelized pumpkin; garnish with fresh herbs.
Preheat oven to 400ºF. Heat canola oil in ovenproof nonstick pan on medium high heat; add pumpkin. Reduce to medium heat, tossing frequently. When pumpkin is fork tender, add maple syrup; toss until well incorporated. Transfer pan to oven; bake until browned, 8-10 minutes.
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