Loaded Mediterranean Hummus Board with Pulled Lamb

Well hi there! It’s been a while…

This Loaded Mediterranean Hummus Board features slow-cooked pulled lamb, pomegranate arils and refreshing sliced cucumber to make the perfect healthy appetizer for your next get-together!

Can I offer you a Loaded Mediterranean Hummus Board with Pulled Lamb to make up for it? I promise it’s just as good as it sounds (and more) and will quickly become a favorite meal of yours. Might I also add it would make a great, healthy option to feed the troops during Super Bowl this weekend?

If you were a reader before, or perhaps have been following me on Instagram, you’ll know that the reason for my recent hiatus was because my husband and I welcomed our beautiful baby girl, Raia Marie, into the world in October. I had a good amount of content lined up for when she was first born, but then (as I’m sure you’ve heard) the perfect storm of unfortunate events hit our little community of Santa Barbara, first with the Thomas Fire and then with the Montecito Mudslide. Add to that a 10-day trip to Hawaii (where we infamously had a near miss with a ballistic missile attack) and you can see why it’s taken me a little longer than anticipated to get back in any sort of groove.

This is the first time since mid-November that we’ve been home for an entire week, and I’m slowly figuring out a schedule (if you can call it that) with little Miss Raia where I can occasionally get a little bit of work done and, most importantly, get back in the kitchen!

A Loaded Mediterranean Hummus Board with Pulled Lamb can serve as a healthy appetizer to feed a crowd or a light dinner for you and your family.

My new favorite method of cooking is, understandably, batch cooking. Since my time in the kitchen is quite sparse these days, when I DO have the time I love roasting up a huge tray of veggies or throwing a big cut of meat or various other ingredients into the slow cooker and letting it do most of the work. Bonus if I can figure something out using healthy ingredients because, man, breastfeeding is no joke and I’m way hungrier these days than I ever was while I was pregnant.

This Loaded Mediterranean Hummus Board with Pulled Lamb fits my need for easy to cook, filling and delicious recipes that, let’s be honest, can just as easily pass as an easy weeknight dinner as it can for a show-stopping appetizer for your next get-together.

I’ve simply created THE most delicious slow-cooked lamb recipe that then gets dumped on top of creamy hummus which is then garnished with pomegranate seeds, fresh rosemary, cucumbers and the like. And don’t forget the pita bread! You could also go hog wild and throw on some fresh veggies like beets, carrots, radishes or whatever you prefer to enjoy your hummus with.

Since my time is a bit limited as far as recipe development goes, I went with premade hummus and pita bread wedges for this go-around, but I know this whole setup will be equally (if not more) delicious if you decide to take the time to make all of these things from scratch.

Loaded hummus is the perfect healthy snack that can easily pass as a meal!

If you’re feeling ambitious, my friend Becky over at Baking the Goods has mastered the Creamy Dreamy Hummus from Tusk in Portland and you can click here for the recipe. Or, you can try one of the other hummus recipes I’ve shared on this site like this Roasted Cauliflower Hummus with Rosemary and Garlic or this Pumpkin Curry Hummus.

I haven’t yet come up with my own recipe for homemade pita bread, but I’m sure you can’t go wrong with this Golden Pita Bread Recipe from King Arthur Flour or this tutorial on How to Make Pita Bread from The Kitchn.

But for those of you who (like me) don’t have a lot of time on your hands, store-bought is just fine. Just be sure to find hummus and pita with as few ingredients as possible!

As far as the lamb goes, it really couldn’t be easier since you probably already have most of the ingredients on hand in the pantry. Just head to your favorite local butcher and ask for the boneless leg of lamb (or lamb shoulder would work, too) and you’ll be well on your way to a tasty, healthy protein made in quite possibly the least hands-on way possible.

This hummus is loaded with all your favorite Mediterranean flavors from a juicy pulled lamb to refreshing pomegranate seeds.

Before I leave you with all the deets on how to create your own Loaded Mediterranean Hummus Board with Pulled Lamb, be forewarned that this lamb recipe will leave you with wayyy more lamb than you will ever need piled on top of your hummus. Well, I’m giving you permission to use the extra to whip up lamb tacos, a Greek casserole, or even pulled lamb sandwiches to get ya through the week. I’m learning now more than ever that there is so much power in leftovers!

Loaded Mediterranean Hummus Board with Pulled Lamb
Prep Time
15 mins
Cook Time
6 hrs 55 mins
Total Time
7 hrs 10 mins
 

Not-your-average-hummus recipe! This healthy appetizer has way more going on than a simple chickpea spread - it's loaded with juicy pulled lamb, fresh rosemary and pomegranate seeds!

Course: Appetizer, Main Course
Cuisine: Mediterranean
Author: CaliGirl Cooking
Ingredients
For the pulled lamb:
  • 4 tablespoons olive oil, divided
  • 3-4 pounds boneless leg of lamb (or lamb shoulder), trimmed of any large pieces of fat
  • 4 garlic cloves, peeled
  • 1 1/2 tablespoons fresh chopped rosemary
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried mint
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
All other ingredients:
  • Hummus (I used two tubs of store-bought)
  • Pomegranate arils
  • Fresh rosemary
  • Sliced cucumbers
  • Pita bread, cut into wedges
  • Other vegetables such as carrots, radishes, etc. (as desired)
Instructions
  1. Drizzle 2 tablespoons olive oil in bottom of a large slow cooker. Add lamb and drizzle remaining 2 tablespoons of olive oil over top. 

  2. Add garlic cloves, rosemary, oregano, mint, salt and pepper. 

  3. Cook on low for 7 hours. 

  4. Remove lamb from slow cooker and place in a large bowl, reserving the lamb’s juices in the slow cooker. Using two forks, shred the lamb until no big chunks remain.

  5. Drizzle on just enough of the reserved juices from the slow cooker so that the lamb is nice and moist without having too much extra liquid in the bowl. Season with additional salt and pepper to taste and set aside.

  6. To assemble, scoop hummus onto the center of a large cutting board or serving platter, swirling to create a sort of a well in the middle.

  7. Add pulled lamb to the well in the center. Top with pomegranate arils and fresh rosemary.

  8. Surround the hummus with sliced cucumbers, pita bread and any other vegetables you’ve decided to use and serve!

Herb Crusted Rack of Lamb with Mint Pea Pesto

I sure hope you’re ready for more MEAT!

A beautiful Herb Crusted Rack of Lamb served with Fresh Mint Pea Pesto.
This post was created in partnership with True Aussie Beef & Lamb and Big Green Egg in exchange for free product. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Because this Herb Crusted Rack of Lamb with Mint Pea Pesto is one for the books and I need you to make it ASAP.

First, important question: How do you feel about lamb? Do you love it? Hate it? Haven’t tried it? I never knew until recently how uncommon lamb as a meat option is in the greater United States. I mean, I grew up in California, with a fairly progressive upbringing food-wise, but I was recently pretty surprised when I was at a luncheon (not in California) that served lamb as the main dish and soooo many people at my table had either never tried it or just not grown up eating it.

Man, have they all been missing out! I was already a big fan of lamb before my partnership with True Aussie Beef & Lamb, but I have to say I became even more so (and converted a few non-lamb eaters) after I tasted the product I was sent. Seriously, guys, #TrueAussieLamb is LEGIT and I’ve made the most delicious Herb Crusted Rack of Lamb with Mint Pea Pesto to showcase it.

Two beautiful lamb lollipops of Herb Crusted Rack of Lamb with Mint Pea Pesto.

This is my second post partnering with True Aussie Beef & Lamb and our friends at Big Green Egg to help you #ownyourparty this summer, and I couldn’t be more excited about it. You can see my ranting and raving about BOTH companies’ amazing products in the first recipe I created for this partnership, Island Style Teriyaki Beef Sliders (which you should also be making ASAP.)

But really, I kept waiting for one of the meats that True Aussie Beef & Lamb sent me to be #average, and I’m happy to report that was most definitely never the case. Every time we bit into a new recipe I created featuring their beef or lamb, we were groaning with delight about how tender and decadently flavorful the meat was. If you haven’t tried their stuff yet, you’re definitely missing out.

Herb Crusted Rack of Lamb is prepped and ready to go on the Big Green Egg!

Okay, and the Big Green Egg. I’m giving that a much deserved shout-out as well because it is so. much. fun. To be honest, I know the basics of grilling, but the hubs takes care of most of the outdoor cooking in our household. When our Big Green Egg was delivered, I was determined to learn how to use it so I could take all the credit for these tasty dishes I was creating. I’m happy to say that, aside from pouring the charcoal in and lighting the fire (because, yo, preggo lady over here) I was able to learn exactly what needed to let these cuts of meat shine in all their glory.

So let’s get into it and talk about this Herb Crusted Rack of Lamb with Mint Pea Pesto, shall we? As I mentioned before, I was raised eating a fair amount of lamb, and it’s one of my favorite meats to cook. I’d put it in the red meat category, but it tends to have a much more grassy, herbal flavor than your AVERAGE beef (important to note that, because #TrueAussieBeef is definitely not average.) Because of this, you really don’t need to do much to it when cooking, however there are a few ingredients that pair fabulously with it.

Can you guess what those might be? You got it! Fresh herbs (especially rosemary,) mint and peas!!

Mint Pea Pesto is the perfect, easy accompaniment to Herb Crusted Rack of Lamb.

Here’s the 4-1-1 for this recipe that involves allll of these perfect flavors:

We start out by massaging our rack of lamb with a simple yet tasty blend of fresh garlic, rosemary, salt, pepper and a bit of olive oil to make it all stick. Throw that beautiful piece of herb crusted lamb on your Big Green Egg (yes, one could be yours, see below!) and give it a nice sear. It doesn’t take much, our rack of lamb is delicate and tastes so much better when there is still a little bit of pink in the center of the meat.

Herb Crusted Rack of Lamb is thrown into the fire of the Big Green Egg for a delicious sear.

Meanwhile (or even before you get to cooking the lamb,) you’ll want to whip up the creamy, fresh Mint Pea Pesto that will grace the top of each “lamb pop” you serve. It’s a fairly typical pesto, but with equal parts fresh mint and peas as the base rather than basil. This gives the lamb a truly Mediterranean feel, and adds a beautiful pop of bright green color to the plate. It’s also important to note that you’ll likely have some leftover pesto after the lamb is served, so be sure to have some crusty bread on hand for dipping or save it for a last-minute pasta dinner later in the week.

Lollipops of Herb Crusted Rack of Lamb are graced with a hearty dollop of Mint Pea Pesto.

That’s it for the recipe, now let me tell you about this giveaway. If you didn’t catch it in last week’s post, True Aussie Beef & Lamb and Big Green Egg are hosting a “Greater Outdoors” promotion where they are gifting one lucky reader their very own Big Green Egg! Seriously, you don’t want to miss out on this opportunity. The Egg is amazzzzing!! Simply click here to enter before the giveaway ends on August 1.

The Big Green Egg is the perfect outdoor cooking accessory to #ownyourparty. And you can win one for yourself!

We’re still babymooning in Kauai, but heading back tomorrow and then taking a quick trip to Napa before we head home to Santa Barbara, so thank you for your patience and understanding with my slow-down of content I have been posting so I can really enjoy my trip. I look forward to getting back into a regular schedule with you all when we get back! Xx

Herb Crusted Rack of Lamb with Mint Pea Pesto
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
 

A beautiful piece of lamb is coated with a fresh rosemary-garlic mixture and topped with a delicious mint pea pesto. 

Course: Main Course
Author: CaliGirl Cooking
Ingredients
For the lamb:
  • 2 tablespoons minced garlic (about 5 cloves)
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 3-5 pounds rack of lamb
For the pesto:
  • 1 cup fresh mint
  • 1 cup fresh cooked peas
  • 1/2 cup grated Parmesan
  • 1/2 cup pine nuts, toasted
  • 2 cloves garlic, peeled
  • Juice of 1/2 a lemon
  • 1/2 cup plus 3 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. Heat your grill to high heat. If using the Big Green Egg, you’ll want it to read a temperature of 500 degrees Fahrenheit. 

  2. Next, prepare the herb rub for the rack of lamb. Combine garlic, rosemary, salt, pepper and olive oil in a small bowl, then rub onto both sides of the lamb rack. 

  3. Once the grill or Big Green Egg is heated properly, add the lamb and cook for 7-8 minutes each side, or until internal temperature reaches between 120 and 125 degrees Fahrenheit (for medium-rare.) Remove the lamb and let rest in a warm place for about 10 minutes before cutting and serving. 

  4. You can make the Mint Pea Pesto prior to grilling the lamb or while the lamb is resting. Combine all pesto ingredients except the olive oil, salt and pepper in a food processor. Pulse until all ingredients come together to form a rough spread, then slowly stream in the olive oil. Finally, add salt and pepper to taste. 

  5. Once lamb has rested and pesto is prepared, cut the lamb into chops and top each top with a heavy dollop of pesto. Reserve extra pesto for crusty bread or save for a future quick and easy pasta dinner!

Herb Crusted Rack of Lamb with Mint Pea Pesto | CaliGirlCooking.com

A Valentine’s Day Wine and Food Pairing for Two

I’m so excited to be partnering with Hana-Lee from Wander & Wine to bring you today’s post!

A Valentine's Day Wine and Food Pairing Dinner for Two | CaliGirlCooking.com

We got together recently to create the perfect Valentine’s Wine and Food Pairing Dinner for Two, and let’s just say it’s so ridiculously tasty that you won’t even think twice about trying to make a reservation out somewhere to celebrate this year.

We’re talking Savory Triple Cream Tartlets with Blood Orange Marmalade and Herb-Crusted Lamb Lollipops with Blackberry Reduction over Creamy Polenta, both paired with the most delicious wines. If that doesn’t sound like the perfect Valentine’s Day meal, I don’t know what does.

A Valentine's Day Wine and Food Pairing Dinner for Two | CaliGirlCooking.com

One of the greatest things about this blogging life is the huge network of other bloggers and entrepreneurs I’ve gotten to connect and eventually become good friends with. I feel especially lucky to have found a great group of gals living here in Santa Barbara that are in the same (or very similar) lines of work.

Hana-Lee and I first became “Insta-friends,” and it only took us oh, about six months, to actually meet IRL. Ever since, we’ve become blogging partners in crime, taking “research” trips to Napa and working up some fun collabs just like this one! Stay tuned for another simple fun collab coming in March, but until then, let’s chat about this delicious Valentine’s Wine and Food Pairing Dinner for Two.

A Valentine's Day Wine and Food Pairing Dinner for Two | CaliGirlCooking.com

The menu is perfect for next week’s big event for multiple reasons:

  • It looks elegant and decadent, but comes together seamlessly.
  • It has lots of red, purple and pink hues going on.
  • It is INCREDIBLY tasty and is guaranteed to wow your significant other.
  • Finally, and most importantly, it is paired with TWO delicious wines.

Does it get any better than that? I think not.

Savory Triple Cream Tartlets with Blood Orange Marmalade | A Valentine's Day Wine and Food Pairing Dinner for Two on CaliGirlCooking.com

We start with an appetizer course of Savory Triple Cream Tartlets with Blood Orange Marmalade. From the creamy cheese filling laced with sautéed shallots and thyme to the fruity, citrusy marmalade gracing the top, once you taste these tartlets you MIGHT not be able to go back to just any old sweet or savory tartlet. Even better, the tartlet shells, filling and marmalade can all be made up to three days in advance, which means all you need to do before serving is compose and pop in the oven for five minutes or less. See, I told you this wouldn’t be too difficult.

Savory Triple Cream Tartlets with Blood Orange Marmalade | A Valentine's Day Wine and Food Pairing Dinner for Two on CaliGirlCooking.com

These Savory Triple Cream Tartlets with Blood Orange Marmalade are mouth-watering on their own, but they only get better when paired with Domaine Chandon’s fruity, refreshing sparkling Rose. Click here for Hana-Lee’s in-depth wine pairing notes!

Herb-Crusted Lamb Lollipops with Blackberry Reduction Over Creamy Polenta | A Valentine's Day Wine and Food Pairing Dinner for Two on CaliGirlCooking.com

For the main dish, we created these Herb-Crusted Lamb Lollipops with Blackberry Reduction and Creamy Polenta that, although not difficult to prepare, are far from your average weeknight dinner. You’ll want to start by making the polenta because, although it’s incredibly easy to make from scratch, it does take about 45 minutes to come together (most of that just sitting simmering away on the stove.) If you’re really in a pinch, you could use pre-made polenta, but seriously, once you try making it yourself once, you’ll realize it’s not any more difficult. We also graced our homemade polenta with a hearty handful of aged gouda cheese, which lends the perfect salty, savory kick to the entire dish.

Next, you’ll want to get the Blackberry Reduction simmering away on the stove. Sweet, tart and savory all at once, I’m very confident that once you master the basics of a reduction like this, you’ll feel liberated with all of the different ingredient combinations you can use to make the perfect topping for any meal.

The lamb lollipops are going to be the last step, as they’re both the quickest and the easiest to put together. We simply take a garlic and rosemary concoction and rub it all over the chops, then sear them off in a cast iron skillet (although you could use any nonstick skillet or even the grill if you’re so inclined.)

Herb-Crusted Lamb Lollipops with Blackberry Reduction Over Creamy Polenta | A Valentine's Day Wine and Food Pairing Dinner for Two on CaliGirlCooking.com

Once you have all of these components made, these Herb-Crusted Lamb Lollipops with Blackberry Reduction and Creamy Polenta come together quickly and painlessly. Scoop a heaping pile of the creamy polenta onto whatever serving dish you choose (the individual gratin dishes we used worked perfectly, you can find similar ones here,) top with a lamp lollipop, and then drizzle on the thick, glossy blackberry reduction.

We paired this entrée dish with Tablas Creek Vineyard’s 2014 Patelin de Tablas, a Rhone-style blend made up of Grenache, Syrah, Mourvedre and Counoise. Click here for Hana-Lee’s notes on this delicious pairing.

Herb-Crusted Lamb Lollipops with Blackberry Reduction Over Creamy Polenta | A Valentine's Day Wine and Food Pairing Dinner for Two on CaliGirlCooking.com

With two delicious courses and two just-as-delicious wine pairings, we’re guessing you won’t have too much room for dessert. But, just in case you have a little sweet tooth that needs tending to, here are some options for a third and final course:

A Valentine's Wine and Food Pairing Dinner for Two | CaliGirlCooking.com

And there you have it! The perfect Valentine’s Day Wine and Food Pairing for Two. So cancel your reservations, put on some slow tunes and light some candles for a romantic night in. Your significant other deserves it, and you do too. XO

Savory Triple Cream Tartlets with Blood Orange Marmalade
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 

These savory tartlets are creamy and decadent and topped with a brilliant red marmalade. The perfect appetizer to pair with a sparkling rose!

Course: Appetizer
Servings: 4 tartlets
Author: CaliGirl Cooking
Ingredients
For the crust:
  • 3/4 teaspoon salt
  • 8 tablespoons butter, chilled and cubed
  • 2 teaspoons shortening
  • 4-5 tablespoons ice water, as needed
  • Special Equipment: Four 4-inch nonstick tartlet pans
For the filling:
  • 1 tablespoon butter
  • 1 large shallot, minced
  • 5 ounces triple cream soft cheese (We used Delice de Bourgogne)
  • 1/4 cup creme fraiche
  • 1 1/2 teaspoons fresh thyme
  • Pinch of pepper
For the marmalade:
  • 6 blood oranges
  • 1/2 cup sugar
  • 2 teaspoons Cointreau
  • 2 teaspoons fresh lemon juice
  • 1/2 cup water
Instructions
To make the crust:
  1. Combine all crust ingredients (except ice water) in a food processor. Pulse until crumbly. Add ice water, a tablespoon at a time, until a dough forms. Remove from food processer and shape into a disk. Refrigerate for at least 30 minutes.

  2. Preheat oven to 400 degrees Fahrenheit. Remove dough from refrigerator and roll out to ¼-inch thickness (you may need to let the dough warm up slightly before trying to roll it.) Cut dough into fourths and shape into tartlet pans, crimping the edges as needed.

  3. Place tartlet pans on a small rimmed baking sheet and bake in 400-degree oven for 15-18 minutes, or until lightly golden. Remove and let cool completely. If you’re not composing the tartlets that day, wrap the pans in plastic wrap and keep at room temperature until ready to use.

To make the filling:
  1. In a small saute pan, melt the butter. Once butter is melted, add the minced shallots and thyme and saute until fragrant and translucent. Transfer mixture to a small mixing bowl. 

  2. Add your triple cream cheese, crème fraiche and pepper to the mixing bowl and use a spatula to combine all of the ingredients. If you’re not composing the tartlets right away, transfer filling to a resealable container and keep refrigerated until ready to use. 

To make the marmalade (you will have extra marmalade left over, but that means all the more to put on your toast in the morning!):
  1. Using a microplane, gather 1 cup grated blood orange zest (being careful not to scrape the bitter white pith.) 

  2. Once you have the zest, peel the blood oranges and gather 2 cups of pulp, squeezing it out of the translucent white membrane that’s segments the orange into slices. 

  3. Place a saucepan over medium heat. Add the zest, pulp, Cointreau, lemon juice and water. Stir to combine and bring to a boil. Turn heat down to medium-low and let simmer until mixture is thick and reduced, about 40 minutes. Remove from heat and let cool completely. If not composing the tartlets right away, transfer to a resealable container and keep refrigerated for up to three days. 

To compose the tartlets:
  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Use a spatula to put the filling into a piping bag. Cut off the tip of the bag (no piping tip needed) and pipe it into each of the tart shells. Use a small spatula to spread it and make it even. 

  3. Place tartlets on a small rimmed baking sheet and place in oven for just 5 minutes (you might not even need this much time, you just want the cheese to get melty so keep an eye on it!)

  4. Remove from oven and let cool slightly. Top with a scoop of the blood orange marmalade and serve immediately.

 

Herb-Crusted Lamb Lollipops with Blackberry Reduction Over Creamy Polenta
Prep Time
55 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
 

Rosemary and garlic crusted lamb lollipops are placed over a bed of creamy, cheesy homemade polenta and topped with a perfectly balanced blackberry reduction.

Course: Main Course
Servings: 2 servings
Author: CaliGirl Cooking
Ingredients
For the polenta:
  • 5 cups water
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 6 tablespoons butter
  • 2/3 cup shredded aged Gouda cheese
  • Salt and pepper
For the reduction:
  • 2 cups blackberries
  • 1 cup red wine (it would be best to use the Tablas Creek here)
  • 1 large shallot, minced
  • 2 thyme sprigs
  • 1 tablespoon sugar
  • 2 tablespoons butter
For the lamb lollipops:
  • 1 garlic clove, crushed
  • 1 1/2 teaspoons chopped rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bone-in lamb chops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
Instructions
To make the polenta:
  1. Bring water and salt to a boil in a large saucepan. Once boiling, slowly pour in the cornmeal, whisking as you pour to avoid clumps. 

  2. Turn down heat to a low simmer and let cook for about 40 minutes, whisking every 10 minutes. If polenta gets too thick at the end of this, simply add a bit more water. 

  3. Whisk in butter in two parts, then stir in Gouda cheese. Season with salt and pepper as needed. Keep polenta over very low heat, stirring occasionally, until ready to serve.

To make the reduction:
  1. Combine all ingredients (except butter) in a saucepan over medium-high heat and bring to a heavy simmer. Turn down heat slightly and let simmer until mixture is reduced by at least half. 

  2. Remove thyme sprigs from sauce and remove sauce from heat. Whisk in butter continuously until it is completely melted, or your sauce will break. Return to very low heat until ready to serve.

To make the lamb lollipops:
  1. In a small bowl, form the herb rub by combining the garlic, rosemary, salt and pepper. Place the lamb lollipops on a plate and rub the herb mixture all over both sides. Let lamb sit with the herb rub on it for 20 minutes if possible. 

  2. Melt the butter with the olive oil in a cast iron skillet over medium-high heat. Once skillet is hot, add the lamb lollipops (you should hear a big sizzle when you put them on.) Cook the lamb lollipops for about 5 minutes each side, or until they get a nice dark golden crust. Remove from heat and let rest for about 10 minutes before plating.

To plate the dish:
  1. Scoop a large spoonful of polenta into two individual gratin dishes. Place a lamb lollipop on top of each dish, then spoon the blackberry reduction over top. Serve immediately.

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Savory Triple Cream Tartlets with Blood Orange Marmalade | A Valentine's Day Wine and Food Pairing Dinner for Two on CaliGirlCooking.com

Herb-Crusted Lamb Lollipops with Blackberry Reduction Over Creamy Polenta | A Valentine's Day Wine and Food Pairing Dinner for Two on CaliGirlCooking.com