Seared Lamb Lollipop with Red Pepper and Fresh Mint Relish

Recipe courtesy of The Club at LSU Union Square


For Lamb:

3 lbs. Frenched Rack of Lamb

5 tbsp. Black Pepper

5 tbsp. Kosher alt

1 Pinch of Allspice

Clarified butter

For Relish:

2 medium red peppers diced

½ lb of fresh mint chopped

2 tsp. black pepper

2 tsp. kosher salt

1 tsp. apple cider vinegar

1 tsp. diced red onion

1 teaspoon minced garlic


Liberally season the lamb with black pepper, kosher salt, and allspice. Add clarified butter to hot pan and when almost smoking add lamb to achieve sear. Sear on each side for about 1 ½ minutes then place in oven at 400 degrees. For a good medium rare, cook in oven for eight to ten minutes. Adjust to your taste.

To fix the relish, take all remaining ingredients and mix well in bowl.

When the lamb is to your preferred temperature, remove from oven and let rest on cutting board for 2 minutes. Take the lamb and carefully slice in between bones to make the "lollipops". Arrange on plate and top with the prepared relish.