If you are looking for a last minute holiday hors d’oeuvre, this is it! We’ve had these Lamb Lollipops on our catering menu for the past few months and people love them. The nice thing is that they’re really simple to prepare and come together in minutes. This means that you will have more time to spend with family and friends and less time in the kitchen. The combination of mint and basil in the pesto is perfect with the lamb, and instead of pine nuts we added pistachios, which help give this pesto is extremely bright green hue. Look for thin, shorter wooden skewers for the lollipop sticks – the long ones look kind of silly.
Active Time: 30 minutes
Total Time: up to 6 hours
Serves 12 as an hors d’oeuvre
1 bunch mint leaves
½ large bunch basil leaves
½ teaspoon salt
½ teaspoon pepper
1 tablespoon lemon juice
¼ cup grated pecorino cheese
2 large garlic cloves, smashed with the back of a knife
¼ cup roasted and salted pistachios
½ cup olive oil
4 lamb tenderloins
Thin wooden skewers
Micro greens for garnish
Process all ingredients in a blender or food processor until almost smooth with pebble size pieces of pistachios. Rub the lamb with ½ of the pesto and marinate for at least 30 minutes and up to 6 hours.
Heat a large non-stick pan over medium-high heat. Sear the lamb, rotating every minute or so, until all sides are golden brown – 6 to 8 minutes, depending on the size of the tenderloins.
Place the lamb on a cutting board and spread some of the extra pesto over the top of each tenderloin. Let the meat rest for a few minutes before slicing into ½-inch thick rounds.
Drizzle the remaining pesto over a serving platter. Place each piece of lamb on a wooden skewer and lay the lollipops on top of the pesto on the serving platter. Sprinkle with a little bit of salt and garnish with micro greens. Serve warm.