Recipe of How To Make Lollipops Without Molds

Lamb Lollipops With Yuzu Aioli

Pour the melted liquid into a mold, stick a.

Recipe Summary Lamb Lollipops With Yuzu Aioli

Switch up your traditional tailgating menu on race day with this delicious recipe for lamb lollipops. The wild game rub enhances the tenderness of the meat and yuzu aioli brings out the flavor of the dish.

Ingredients | How To Make Lollipops Without Molds

2 frenched racks of lamb

6 ounces wild game rub (see footnote)

½ teaspoon white vinegar

1 teaspoon Dijon mustard

½ lemon, juiced

Salt to taste

1 ½ cups canola oil

½ cup olive oil

2 eggs

¼ cup yuzu juice (or substitute lime juice), or more to taste

Directions

Take the two lamb racks and cut them into 1-inch bone chops and set aside.

Whisk white vinegar, mustard, lemon juice, and salt together in a metal mixing bowl. Whisk in the eggs, one at a time.

Mix together the canola oil and olive oil. Slowly drizzle the blended oil into the egg mixture, whisking constantly until it begins to thicken; this should double in volume with mayo-like consistency. Add salt to taste. Add yuzu juice at the end to desired flavor.

Turn the skillet on to medium high heat.

Place lamb chops on cutting board and season both sides well with the game rub.

Add oil to the hot skillet; place chops in hot oil one at a time. Let them cook about 1 1/2 minute per side for a medium rare.

Once finished on grill, take off heat and place on platter and top with the yuzu aioli.

Wild game rub contains 1 part each salt, pepper, and guajillo or ancho chile powder, mixed with 1/2 part each cumin, fresh thyme and fresh rosemary.

Info | How To Make Lollipops Without Molds

prep: 15 mins cook: 10 mins total: 25 mins Servings: 6 Yield: 2 racks of lamb

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