Chef Fred gives his cannabis infused, balsamic glazed lamb lollipop recipe with a side of eggplant salad.
Recipe for Rack of Cannabis Infused Lamb Lolli Popped with Roasted Eggplant Salad
- 2 Italian eggplants, peeled
- ½ Cannabis infused coconut oil
- infused sea salt
- 2 T sugar
- 1 T Umeboshi paste *Umeboshi paste is a tart Japanese plum paste available at Asian markets.
- 2 T soy sauce
- 2 T infused sesame oil
- 1 T sesame seeds, lightly toasted
- 1 T grated fresh ginger
- 2 scallions, thinly sliced on the bias
- 8 double baby lamb chops
- Freshly ground black pepper
In lolli popped rack of lamb the “eye” of the meat is a consistent size and is relatively lean. One half Rack will feed 2 people. New Zealand and Australia produce less gamey lamb. Locally raised meat can be even more delicious, so look for it at butcher shops, gourmet stores, and farmers’ markets.
Making the salad.
Preheat the oven to 375°F. Cut the eggplant into large dice by cutting lengthwise in ½ inch slices, then lengthwise another half inch cuts., now cube into squares. Easy to remember, the cuts are planks, boards, logs. then Toss the eggplant with ¼ cup of the infused coconut oil, season with infused salt, and place on a baking sheet. Roast the eggplant, turning once, until soft and golden, about 35 minutes. Combine the sugar, umeboshi paste, and soy sauce in a large bowl and mix until the sugar dissolves. Add the infused sesame oil, sesame seeds, ginger, and scallions and mix well. Add the eggplant and mix gently; set aside while you cook the chops.
Sautéing the rack of lamb
Heat two large skillets over medium-high heat. Season the lamb chops with infused sea salt and pepper. Add 2 T of the remaining infused coconut oil to each skillet, then add the chops. Brown the lamb on all sides, turning every 2 to 3 minutes, about 12 minutes total cooking time for medium-rare. Transfer the rack to a platter and allow them to rest in a warm place for about 5 minutes. When cutting lamb into the lolli pops, cut down the bone between each rib on the same side each cut to get pretty pops. Serve the lamb chops with the eggplant salad.
Get 1/8 cup of your favorite balsamic vinegar and reduce on medium heat continuously stirring w a heat resistant spatula until syrupy about 6 minutes. Let cool to warm. Use as drizzle.