Crispy Lamb Lollipops with Meyer Lemon Jam
Don't be afraid...this recipe is worth every step! Perhaps a glass of wine before you start? We have paired our Blend 24 with this dish. The nuttiness, the savory/sweet pairing of corn and juniper berries couldn't ask for a better match. Blend 24
2 cup Pistachios ground fine in coffee bean grinder
1 cup all purpose flour
1 cup semolina or fine corn meal
1 cup rice flour
Meyer Lemon Jam:
8 Meyer lemons quartered and seeded
1 cup olive oil
1 pinch salt
1 pinch pepper
2 racks lamb chops (frenched and cut into single chops)
1 cup salt
1 cup sugar
1 tsp whole black pepper corns
1 tsp juniper berries
1 tsp coriander seeds
2 bay leaves
Large pot filled halfway with peanut oil.
Buttermilk to coat lamb chops
Combine all ingredients in a mixing bowl, and season with salt and pepper.
Meyer Lemon Jam:
Combine lemons, salt, pepper, and sugar in a food processor or blender. Puree until a smooth consistency is achieved. With machine running, drizzle in olive oil to emulsify.
Combine dry ingredients, and cover lamb chops with the dry mixture. Allow it to cure for two hours in the refrigerator. After two hours, remove the lamb chops from the mixture, and rinse thoroughly with cold water. Pat them dry with paper towels.
Place lamb chops in mixing bowl and coat with buttermilk. Dredge thoroughly in the Pistachio Flour and shake off the excess. Fry in batches at 350 degrees for five minutes (lamb chops will be medium rare). Remove the chops and place them on a paper towel-lined plate to absorb the excess oil. Serve this dish family style with the Meyer Lemon Jam on the side, or drizzled on top.