Welsh Lamb Chop Popsicles.

Welsh Lamb Berbere Lolli-Pops

There will never be another Ewe! Welsh Lamb is what other lambs chops want to taste like. Armando’s Finest Quality Meats is where I go when you want the best! I let Armando choose these beauties and once back in my kitchen took each chop and massaged in some spice Berbere. Berbere is a spice mixture whose constituent elements usually include chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It is a key ingredient in the cuisines of Ethiopia and Eritrea. Berbere sometimes encompasses herbs and spices that are less well known internationally. This spice sings good flavours but when mixed with a creole or five spice takes it to a whole new level song of flavour. I massaged each chop before letting rest for the evening. The next night for dinner they were ready to hit the broiler. If you’re a lamb connoisseur like me, this is the lamb other lambs wish they tasted like. I believe as a chef that one must continuously search the markets for products that experienced purveyors of fine food have in stock and try the stuff that makes you happy. When preparing this rack of lamb, the less done to the meat other than precise cooking times will give you the best results.  I cut the chops leaving meat on both sides of the chop bone. Nice and thick. I placed into a plastic bag and added the Ethiopian Berbere spices and shook and massaged into each chop. I let rest over night for the most intense flavours. 5 hours will do fine. On a grill broil pan or bbq some quick browning and about 12 minutes turning at half time with a 5-minute ending rest will give you the most perfect lamb chop popsicles ever.  I served it with some coconut basmati rice and a nice feta oil and vinegar salad. The results were melt In your mouth cut like butter. I’m glad to know Armando over the last 4 decades and have never found a more genuine and passionate butcher. Now lets eat!