Berbere Spiced Lamb Lollipops

Total Time:

75 mins

Serves:

Serves 4 as appetizer, 2 as main course

A romantic dish featuring individually cut lamb chops with Ethiopian spices, roasted cauliflower with whipped feta, and quick-pickled apples and Fresno chilies.

Chef's Notes:

• The thin cut of individual chops requires careful timing for perfect medium-rare

• The sweet-tart pickled apples balance the rich lamb and spiced heat

• Whipped feta acts as a cooling element against the berbere spice

• This dish represents the balance of heat, acid, richness, and freshness

Ingredients

LAMB LOLLIPOPS
1 French-trimmed lamb rack (8 ribs), cut into individual chops
2 tablespoons berbere spice blend
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

ROASTED CAULIFLOWER WITH WHIPPED FETA
1 large head cauliflower, cut into florets
3 tablespoons olive oil
Salt and pepper to taste
6 oz feta cheese, crumbled
1/4 cup heavy cream
2 tablespoons fresh mint, chopped
1 tablespoon lemon juice

QUICK PICKLED APPLES AND FRESNOS
2 Granny Smith apples, thinly sliced
2 Fresno chilies, thinly sliced
1/2 cup apple cider vinegar
1/4 cup water
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon mustard seeds

Instructions

LAMB LOLLIPOPS
** Pat lamb chops dry, season with salt and pepper
** Mix berbere with olive oil to make paste
** Rub spice paste all over lamb chops
** Let marinate 30 minutes at room temperature
** Heat cast iron pan over medium-high heat
** Sear lamb 2-3 minutes per side for medium-rare (internal temp 125°F)
** Rest 5 minutes before serving

ROASTED CAULIFLOWER WITH WHIPPED FETA
** Preheat oven to 425°F (220°C)
** Toss cauliflower with olive oil, salt, and pepper
** Roast 25-30 minutes until golden and tender
** Meanwhile, whip feta with cream and lemon juice until smooth and fluffy
** Fold in chopped mint
** Serve cauliflower warm with dollops of whipped feta

QUICK PICKLED APPLES AND FRESNOS
** Combine vinegar, water, sugar, salt, and mustard seeds in saucepan
** Bring to boil, stir until sugar dissolves
** Pour hot brine over sliced apples and Fresnos in bowl
** Let cool to room temperature (15-20 minutes for quick pickle)
** Drain before serving, reserve some brine for drizzling

ASSEMBLY
** Arrange roasted cauliflower on plates
** Dollop whipped feta around cauliflower
** Place 2-3 lamb lollipops per person, leaning against cauliflower
** Scatter pickled apple slices and Fresno rings around plate
** Drizzle with reserved pickling liquid
** Garnish with fresh mint leaves
** Serve immediately while lamb is warm