MANGO AHI POKE
Fresh ahi tuna, sweet mango, and creamy avocado tossed in a savory tamari, sesame oil, and ginger dressing. Finish with a sprinkle of sesame seeds for a quick, refreshing poke.
GUAJILLO CHILE CRUSTED LAMB LOLLIPOPS
These deliciously spiced Guajillo Chile Crusted Lamb Lollipops have just the right amount of heat and are super simple to throw together. Makes a great appetizer or main dish - perfect for feeding a crowd!
Created by Rob Chorny - https://dadsthatcook.com/blogs/the-show/guajillo-chile-ribeye-tacos-and-lamb-lollipops-with-rob-chorny
Created by Rob Chorny - https://dadsthatcook.com/blogs/the-show/guajillo-chile-ribeye-tacos-and-lamb-lollipops-with-rob-chorny
12
3 minutes
7 minutes
638
Chef Rob Chorny
Directions
- To make the rub, combine the guajillo chile powder and minced beef bouillon in a small bowl. Add garlic powder, onion powder, paprika, black pepper and Maldon salt to taste. Mix well.
- Slice the lamb in between each of the bones to create the lamb lollipops.
- Thoroughly coat each lollipop with the dry rub. Refrigerate for at least a few hours to let the flavors settle in.
- When ready to cook, preheat grill to medium-high. Grill the lamb for about 3-4 minutes on each side, or until cooked to your desired level of doneness. (125°F for med-rare, 145°F for med-well.)
- Allow to rest for a few minutes before serving.
