Edamame-crusted lamb lollipops

A fun flavourful appetizer to serve

These Edamame-Crusted Lamb Lollipops are a fun, flavourful appetizer to serve. They’re especially nice when served with the accompanying Curried Cucumber Yogurt as a dip.

We have a full chef-led video tutorial to accompany the recipe on our YouTube channel at youtube.com/TheBlueFlameKitchen.

EDAMAME-CRUSTED LAMB LOLLIPOPS

1/2 cup frozen shelled edamame, thawed and patted dry

1 cup panko

1 tbsp chopped pea shoots

1 1/2 tsp grated lemon peel

1 1/2 tsp fresh lemon juice

1 1/2 tsp basil, crumbled

1/4 tsp cayenne pepper

1/4 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp turmeric

Pinch salt

1 cup all-purpose flour

4 large eggs

2 frenched racks of lamb (8 ribs each)

Curried Cucumber Yogurt (recipe follows)

1. Preheat oven to 375°F.

2. Place edamame in a food processor; process, using an on/off motion, until finely chopped. Add panko, pea shoots, lemon peel, lemon juice, basil, cayenne pepper, coriander, cumin, turmeric and salt; process, using an on/off motion, until combined.

3. Transfer edamame mixture to a pie plate. Place flour in a second pie plate. Beat together eggs in a third pie plate. Set pie plates aside.

4. Cut racks of lamb into individual ribs. For each rib, scrape the exposed bone with a paring knife, removing and discarding any excess meat or fat.

5. Working with one rib at a time, dredge lamb in flour, shaking off excess. Dip lamb in eggs, turning to coat both sides. Place lamb in edamame mixture, pressing lightly so that edamame mixture adheres; turn to coat both sides.

6. Place ribs in a single layer in a parchment paper-lined rimmed baking sheet.

7. Bake until golden brown and a meat thermometer registers 135 – 140°F, about 15 – 20 minutes.

8. Let stand for 10 minutes before serving. The internal temperature will continue to rise several degrees during standing. The final temperature should be 140°F for rare lamb.

9. Serve with Curried Cucumber Yogurt. Makes 16.

CURRIED CUCUMBER YOGURT

1 cup plain yogurt

3/4 cup finely chopped seeded English cucumber

1 tbsp fresh lime juice

1 tsp grated lime peel

1 tsp chopped fresh cilantro

1/4 tsp curry powder

1/8 tsp cayenne pepper

1/8 tsp salt

1. Combine all ingredients until blended. Refrigerate until serving. Makes 1 1/2 cups.

ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Mondays in the Red Deer Advocate. For tips on energy safety, food or household matters, call 1-877-420-9090 toll-free, email bfkanswerline@atco.com or live chat with us online at atcoblueflamekitchen.com. Connect with us on Twitter at @ATCOBlueFlame, on YouTube at youtube.com/TheBlueFlameKitchen and on Pinterest at pinterest.com/ATCOBlueFlame.

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