Lamb Lollipops with Braised Greens and Roasted Red Pepper Coulis

This recipe is designed to bring out the rich flavor of lamb, complemented by tangy yogurt, aromatic spices, and bright, earthy sides.

Yields: 2 servings Prep time: 30 minutes + 4-12 hours marinating Cook time: 30-40 minutes

The Emperor Lamb Lollipops

Ingredients:

• 4-6 Frenched lamb chops (also known as lamb lollipops), about 1.5 - 2 inches thick

• 1 cup plain Greek yogurt (full-fat recommended)

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 tablespoon fresh lemon juice

• 1 teaspoon grated fresh ginger (optional, but highly recommended for depth)

• 2-3 tablespoons The Emperor Tarot Card Culinary Spice Blend

• Fresh mint sprigs for garnish (optional)

Instructions for the Lamb:

1. Prepare the Marinade: In a large bowl, whisk together the Greek yogurt, olive oil, minced garlic, lemon juice, grated ginger (if using), and The Emperor.

2. Marinate the Lamb: Add the lamb lollipops to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours) for best flavor.

3. Bring to Room Temp: About 30-45 minutes before cooking, remove the lamb from the refrigerator and let it come closer to room temperature. This helps with even cooking.

4. Sear the Lamb:

   • Heat a heavy-bottomed skillet (cast iron works great) or grill pan over medium-high heat until very hot. Add a tablespoon of high-smoke-point oil (like grapeseed or avocado oil) if not using a non-stick pan.

   • Scrape off any excess marinade from the lamb chops (a thin layer is fine).

   • Place the lamb lollipops in the hot pan and sear for 2-4 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). Use a meat thermometer for accuracy.

5. Rest the Lamb: Once cooked, transfer the lamb to a cutting board, tent loosely with foil, and let rest for 5-10 minutes. This allows the juices to redistribute, ensuring tender and juicy meat.

6. Garnish: Garnish with fresh mint sprigs, if desired.

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Braised Greens with Golden Raisins & Toasted Pine Nuts

These greens offer a delightful balance of bitterness, sweetness, and crunch.

Ingredients:

• 1 large bunch of sturdy greens (e.g., collard greens, mustard greens, kale, or a mix), about 8-10 cups raw, tough stems removed and chopped

• 1 tablespoon olive oil

• 1 small shallot, thinly sliced

• 2 cloves garlic, minced

• 1/4 cup golden raisins

• 2 tablespoons toasted pine nuts

• 1/2 cup chicken or vegetable broth

• 1 tablespoon apple cider vinegar (or red wine vinegar)

• Salt and freshly ground black pepper to taste

Instructions:

1. Prepare Greens: Wash the greens thoroughly. If using large leaves, stack them, roll them tightly, and slice into thin ribbons (chiffonade).

2. Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced shallots and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

3. Add Greens: Add the chopped greens to the skillet. They will seem like a lot, but they will cook down significantly. Stir frequently until they begin to wilt, about 5-7 minutes.

4. Braise: Stir in the golden raisins, broth, and apple cider vinegar. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the greens are tender.

5. Finish: Uncover, season with salt and pepper, and cook for another 2-3 minutes if there’s too much liquid. Stir in the toasted pine nuts just before serving.

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Roasted Red Pepper Coulis

This vibrant coulis adds a beautiful color and sweet-smoky flavor to the plate.

Ingredients:

• 2 large red bell peppers

• 1 tablespoon olive oil

• 1/4 cup vegetable broth or water

• 1 small clove garlic (optional)

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon sugar (optional, to balance acidity)

• Salt and freshly ground black pepper to taste

Instructions:

1. Roast Peppers: Preheat broiler or grill. Halve the red bell peppers and remove seeds and membranes. Place them skin-side up on a baking sheet. Broil for 8-12 minutes, or until the skins are blackened and blistered.

2. Steam Peppers: Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap or place them in a paper bag and seal. Let steam for 10-15 minutes. This makes the skins easy to peel.

3. Peel Peppers: Once cool enough to handle, peel the skins off the roasted peppers.

4. Blend Coulis: In a blender or food processor, combine the peeled roasted red peppers, olive oil, broth (or water), optional garlic, smoked paprika, and sugar (if using). Blend until completely smooth.

5. Season: Season the coulis with salt and freshly ground black pepper to taste. If it’s too thick, add a little more broth or water until desired consistency is reached.

6. Warm: Gently warm the coulis in a small saucepan over low heat before serving, if desired.

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Assembly:

1. Spoon a generous dollop of the Roasted Red Pepper Coulis onto one side of the plate.

2. Place a mound of the Braised Greens with Golden Raisins and Toasted Pine Nuts next to the coulis.

3. Arrange 2-3 Lamb Lollipops artfully on the plate, leaning against the greens and coulis.

4. Drizzle any pan juices from the lamb over the meat.

Enjoy your exquisite meal!