Gabrielle’s Grilled Lamb Lollipops

The magic in Gabrielle’s Secret Seasoning takes this dish over-the-top; it’s lavender buds!

Recipe by: Gabrielle

SERVES: 6-8

Wine Pairing:  2015 Gabrielle Limited Cask 321 Cabernet Sauvignon, Napa County

PREP TIME: 20 minutes REST TIME: 20 minutes COOK TIME: 10 minutes TOTAL TIME: 50 minutes

INGREDIENTS

Rosemary-Buttery Extra Virgin Olive Oil

• 1 Tbsp. GC Napa Valley Natural Tuscan Rosemary Leaves
• 7 Tbsp. GC Napa Valley Natural Buttery Proprietary Blend Extra Virgin Olive Oil

Gabrielle’s Secret Seasoning

• 1 tsp. GC Napa Valley Natural Culinary Lavender Buds
• 2 Tbsp. GC Napa Valley Natural Culinary Lavender Finishing Sea Salt
• 2 tsp. GC Napa Valley Natural Grapefruit Pink Peppercorn

Lamb Lollipops

• 3 racks of lamb, French cut, about 3¾ lbs. = 24 pieces
• 4 Tbsp. fresh thyme leaves, chopped

TO PREPARE

Prepare Rosemary-Buttery Extra Virgin Olive Oil

1. Crush Tuscan Rosemary Leaves using a mortar and pestle or put leaves in a small resealable bag and crush using a rolling pin. Heat Buttery Extra Virgin Olive Oil and crushed leaves in a small saucepan over medium heat until just hot. Remove from heat and let oil infuse while continuing preparations.

Prepare Gabrielle’s Secret Seasoning

1. Put Lavender Buds in a small bowl. Rub buds between your fingers to break apart and release the lavender oils. Add the Lavender Finishing Sea Salt and rub the buds repeatedly into the salt to disperse the oils. This is creating a ‘super’ infusion of lavender essence. Mix in the Grapefruit Pink Peppercorn

Prepare Lamb ‘Lollipops’

1. Pat lamb rack dry with paper towels. Carefully trim excess fat. Cut into individual chops (lollipops). Place in a single layer on a sheet pan. Sprinkle chops very lightly with Gabrielle’s Secret Seasoning (about 2 tsp.), followed by ¼-½ tsp. Rosemary-Buttery Extra Virgin Olive Oil on EACH chop then spread with the back of a small spoon. Lastly, sprinkle ¼ tsp. chopped thyme on EACH. Turn chops over and repeat seasoning procedure. Let sit 20 minutes at room temperature.
2. • Preheat grill to high heat. Place chops on grill. Cook 2 minutes, flip and cook 2 minutes. Flip again, cook 1 minute, flip and cook 1 additional minute or until temperature of lamb is 130-135 degrees for medium. Remove from heat and immediately sprinkle Gabrielle’s Secret Seasoning on both sides, about 1 Tbsp. total for all lamb (both sides), or to your taste preference.

TO SERVE

SHOPPING LIST

• 3 racks of lamb, French cut, about 3¾ lbs.
• 1 bunch fresh thyme
• GC Napa Valley Natural Tuscan Rosemary Leaves
• GC Napa Valley Natural Buttery Proprietary Blend Extra Virgin Olive Oil
• GC Napa Valley Natural Culinary Lavender Buds
• GC Napa Valley Natural Culinary Lavender Finishing Sea Salt
• GC Napa Valley Natural Grapefruit Pink Peppercorn