Lamb Lollipops with Mint Chimichurri

Byerly’s

Ingredients:

2 Tbsp olive oil
2 Tbsp Urban Accents Mesa Rosa Chipotle seasoning
½ tsp sea salt
½ tsp freshly ground pepper
2 Racks of lamb, frenched, cut into chops


Preparation:

In small bowl, combine olive oil, chipotle seasoning, sea salt and pepper. Rub mixture on both sides of lamb chops. Preheat heavy skillet over medium-high heat. Working in batches, add lamb chops, being sure not to crowd, sear 1 minute per side. Transfer to rimmed baking sheet and refrigerate several hours before serving. Place lamb chops in preheated 400 degree oven and roast 8-10 minutes. Transfer to serving platter and serve with Mint Chimichurri.

Mint Chimichurri:

2 cloves garlic
1 Tbsp minced shallot
6 Tbsp extra virgin olive oil
1 ½ Tbsp B.R. Cohn Champagne Vinegar
1 c. packed organic spearmint
½ c. flat leaf parsley
½ tsp sea salt
¼ tsp cayenne pepper

While motor of food processor is running, drop cloves of garlic into feed tube. Process until minced. Add remaining chimichurri ingredients to processor and process until finely chopped but not pureed. Chimichurri can be made 2-3 days in advance, covered in refrigerator. Bring to room temperature before serving.

Makes 16 appetizers. Zinfandel is beverage recommendation.