Chef Bobby shares his delicious lamb lollipop recipe—which pairs perfectly with our newly released Timbers Kiawah IPA.
2 Racks of Lamb, Frenched, Fat Removed
3 Tablespoons Dijon Mustard
3 Tablespoons Roasted Garlic Puree
6 Large Basil Leaves (Chopped)
½ Cup Breadcrumbs
Preheat convection to 400 degrees. Combine mustard, garlic and basil in a bowl. Mix well. Sear off Lamb Chops (3 minutes per side on medium high heat). Paint the mixture onto the racks of lamb. Coat lamb in breadcrumbs. Place in oven, painted side up, for 14 minutes. Let lamb rest for 4 minutes before cutting. Drizzle with balsamic reduction.
Read more about our signature beer, Timbers Kiawah IPA, available only at the Beach Club.