Sometimes heavy hors d’oeuvres and dessert make a great party.  Lamb Pops are perfect for “something more”.

Lamb Pops Ingredients:

• 1 Tab chopped garlic
• 1 Tab chopped fresh peeled ginger
• 1/4 c low-sodium soy sauce
• 1/2 c extra-virgin olive oil, plus extra for pan
• 2 Tab cracked black pepper
• 24 lamb chops, frenched and completely trimmed (See “How to French a Rack of Lamb’ on the blog)

Directions:

1. In a medium bowl, whisk together garlic, ginger, soy sauce, 1/4 cup oil, and pepper.
2. Place lamb chops in a large shallow baking dish.
3. Pour over garlic mixture.
4. Cover and let marinate, refrigerated, overnight.
5. Preheat grill or a grill pan over medium high heat.
6. Remove lamb chops from marinade.
7. Wipe off any excess.
8. Place on grill.
9. Season with salt and pepper.
10. Grill, rotating lamb chops 1/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more.
11. Turn lamb chops and repeat process on opposite side.
12. Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with dipping sauce.

Green Goddess Mint Dipping Sauce

Ingredients:

• 1 bunch scallions
• 1 bunch cilantro
• 2 bunches mint leaves
• 14 macadamia nuts
• 1/2 c white balsamic vinegar
• 4 oz extra-virgin olive oil
• Sea salt and freshly ground pepper

Directions:

1. Place scallions, cilantro, mint leaves, macadamia nuts, vinegar, olive oil, and 1/4 cup water in the jar of a blender.
2. Season with salt and pepper.
3. Blend until pureed.

Source:  Taste of Australia VPWL December 2014