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.
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