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Separately toast coriander seeds and black peppercorns in a dry skillet over med/ low heat. Coriander will get very aromatic, stop when they smell great. Peppercorns will not be as aromatic, stop when they smell good. Place in separate zip locks and crush (just enough to crack the seeds and peppercorns) with a rolling pin, flat meat tenderizer, or something similar.
Add all ingredients to a sauce pan (squeeze orange wedge and throw wedge in pot) and bring to a boil, stirring until sugar is dissolved. Lower heat to a slow boil, stirring every 5 minutes or so. Boil until reduced by about 75% or until syrupy, (will thicken some after it cools). I take the orange wedge out before it starts to really thicken. Be careful at the end as the sugar can start to carmelize and cause a boil over and/or easily burn. Strain the solids out and your done with the glaze.
Trimming the lamb chops (for lollipop lamb chops): Do as much or as little as you like here. Trim off the fat cap. Trim off the extra muscle on the main part of the meat (separated by a fat lining/silver skin). Trim silver skin from the meat. Trim the meat from between the bones all the way down to the main piece of meat. After the prior step, you can leave the bones as is, clean up further with a knife, or tie a piece of butchers string around the bone to pull the remaining meat off (tie the string down close to the main part of the meat and pull it off the bone, it will scrape off all the remaining bits and pieces off the bone). Starting on the small side of the rack, cut out the first and third rib bones. Try not to cut out any meat, just carve the rib bones out (this will allow the pieces on the small end to be more consistent size with the large end, basically doing double meat on those smaller pieces). Now slice between each of the ribs to separate into individual lollipops (see pictures for some of the above). Coat each chop with the Guiness glaze, salt and pepper, and grill to med rare.
Before serving add a little more glaze and garnish with orange zest and cilantro. The orange zest ties in well with the orange in the glaze. The cilantro ties in the coriander seeds. The extra muscle and meat between the ribs: Trim the fat off the extra muscle and slice into strips similar in size to the other pieces. Salt and pepper all and fry in a little olive oil. Dip in the glaze and eat. Makes a great appetizer for the chef!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 452 | ||
Calories from Fat: 13 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.7mg | 1 % | |
Potassium 265mg | 7 % | |
Total Carbohydrate 115g | 34 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 111.3g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 452
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