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I have a friend, his name is Matt. Matt and I went to the Army Armor Officer Basic Course together back in 1999. He and I have kept in touch over the years and only recently have we connected because like me, Matt has started a blog. Reading an entry from it got me to thinking about motivation. You see, Matt writes a self-help blog and I highly recommend reading it. One of the first blogs I read really struck a chord with me. He compares the dreams of a 6 year old versus a pragmatic (read that boring) desires of a 35 year old.

As I read further, I tried to remember what being a 6 year old was like. I couldn’t even tell you the lyrics to Mary had a little lamb. So I looked it up and then named my blog entry after Mary.

Rosemary Encrusted Lamb Lollipops.

There are two ways to do this recipe. One calls for grilling a rack of lamb and then cutting it to lollipops or making the lollipops and then marinating it and then grilling individual lollipops. I much prefer the latter because the marinating covers more surface area and increases the flavor quotient. There is one disadvantage however and that is it can dry out quickly if you are not careful on the grill.

Serves: Plan on 2 lollipops per person.

Ingredients:

A rack of French cut rack of lamb.

4 sprigs of Rosemary, leaves removed and finely chopped

EVOO 1/4 cup

Salt and Pepper

Directions:

Remove any fat cap on the rack of lamb and individually slice the lamp rack into single or double lollipops. Place lollipops into a large ziplock bag.

To the bag, add the chopped rosemary.

Add EVOO

Add approximately 2 tablespoons of kosher salt. (Honestly I just eyeball this)

Add Pepper to taste.

Close the bag and mix the ingredients around to coat the lamb evenly.

Marinate overnight in refrigerator.

Turn on grill to 325 degrees.

Remove from refrigerator and bring to room temperature.

Place lollipops on the grill and sear both sides for 2-3 minutes until you have grill marks. Rare-Medium done is about 2 minutes each side.

Remove and plate the lollipops.

Enjoy.