{"id":8158,"date":"2020-02-06T09:29:40","date_gmt":"2020-02-06T16:29:40","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=8158"},"modified":"2020-02-06T09:29:40","modified_gmt":"2020-02-06T16:29:40","slug":"lamb-pops-with-green-goddess-mint-dipping-sauce","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/lamb-pops-with-green-goddess-mint-dipping-sauce.html","title":{"rendered":"Lamb Pops with Green Goddess Mint Dipping Sauce"},"content":{"rendered":"<p><em>Sometimes heavy hors d&#8217;oeuvres and dessert make a great party.\u00a0 Lamb Pops are perfect for &#8220;something more&#8221;.<\/em><\/p>\n<p><strong>Lamb Pops Ingredients:<\/strong><\/p>\n<ul>\n<li>1 Tab chopped garlic<\/li>\n<li>1 Tab chopped fresh peeled ginger<\/li>\n<li>1\/4 c low-sodium soy sauce<\/li>\n<li>1\/2 c extra-virgin olive oil, plus extra for pan<\/li>\n<li>2 Tab cracked black pepper<\/li>\n<li>24 lamb chops, frenched and completely trimmed (See &#8220;How to French a Rack of Lamb&#8217; on the blog)<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>In a medium bowl, whisk together garlic, ginger, soy sauce, 1\/4 cup oil, and pepper.<\/li>\n<li>Place lamb chops in a large shallow baking dish.<\/li>\n<li>Pour over garlic mixture.<\/li>\n<li>Cover and let marinate, refrigerated, overnight.<\/li>\n<li>Preheat grill or a grill pan over medium high heat.<\/li>\n<li>Remove lamb chops from marinade.<\/li>\n<li>Wipe off any excess.<\/li>\n<li>Place on grill.<\/li>\n<li>Season with salt and pepper.<\/li>\n<li>Grill, rotating lamb chops 1\/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more.<\/li>\n<li>Turn lamb chops and repeat process on opposite side.<\/li>\n<li>Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with dipping sauce.<\/li>\n<\/ol>\n<p><span style=\"text-decoration: underline;\">Green Goddess Mint Dipping Sauce<\/span><\/p>\n<p><b>Ingredients<\/b><strong>:<\/strong><\/p>\n<ul>\n<li>1 bunch scallions<\/li>\n<li>1 bunch cilantro<\/li>\n<li>2 bunches mint leaves<\/li>\n<li>14 macadamia nuts<\/li>\n<li>1\/2 c white balsamic vinegar<\/li>\n<li>4 oz extra-virgin olive oil<\/li>\n<li>Sea salt and freshly ground pepper<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Place scallions, cilantro, mint leaves, macadamia nuts, vinegar, olive oil, and 1\/4 cup water in the jar of a blender.<\/li>\n<li>Season with salt and pepper.<\/li>\n<li>Blend until pureed.<\/li>\n<\/ol>\n<p><strong>Source:\u00a0\u00a0<\/strong>Taste of Australia VPWL December 2014<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes heavy hors d&#8217;oeuvres and dessert make a great party.\u00a0 Lamb Pops are perfect for &#8220;something more&#8221;. 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 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/lamb-pops-with-green-goddess-mint-dipping-sauce.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Lamb Pops with Green Goddess Mint Dipping Sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,50],"tags":[58],"class_list":["post-8158","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-lamb","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8158","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=8158"}],"version-history":[{"count":2,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8158\/revisions"}],"predecessor-version":[{"id":8184,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8158\/revisions\/8184"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=8158"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=8158"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=8158"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}