Grilled Australian Herb– and Wattle Seed–Crusted Lamb Lollies with Caramelized Pumpkin
The Thirsty Koala, New York City, Katherine Fuchs - May 5th, 2014
This dish earned 1,200 votes on Facebook and won the fan favorite prize in Australian Lamb's Winter Wonderlamb competition. Read more in Lamb Down Under.
Serves 2 (advanced preparation required)
- 1 rack of Australian lamb, frenched and portioned into single chops
- 1/4 cup olive oil
- 2 Tbsps. garlic, minced
- 2 Tbsps. oregano, finely chopped
- 2 Tbsps. thyme, finely chopped
- 1 Tbsp. rosemary, finely chopped
- kosher salt
- black pepper, freshly ground
- ground wattle seeds
Combine olive oil with garlic and herbs in large bowl; add chops; massage rub into the meat; season with salt, pepper, and wattle seeds; cover; refrigerate at least 1 hour, preferably overnight.
- 2 Tbsps. canola oil
- 1 1/2 lbs. calabaza pumpkin or kabocha squash, peeled, seeded and cubed
- 1/4 cup maple syrup
Heat oven to 400°F.
Heat canola oil in ovenproof nonstick pan over medium-high heat; add pumpkin; reduce to medium heat; toss frequently; when pumpkin is fork tender, add maple syrup; toss until well incorporated; transfer to oven; bake until browned (8 to 10 minutes).
- oregano, finely chopped
- thyme, finely chopped
- rosemary, finely chopped
Heat a grill to high.
Place chops on the grill; cook 4 minutes on each side for medium-rare, or to an internal temperature of 135°F; remove from heat; transfer to serving dish; garnish with herbs; serve with pumpkin.