My Lamb Lollipops with Lemon Aioli, 3-Cheese Mac & Cheese and Green Beans…enjoy! :)

My Lamb Lollipops with Lemon Aioli, 3-Cheese Mac & Cheese and Green Beans...enjoy! :)

Lamb Lollipops with Lemon Aioli
Three-Cheese Mac & Cheese
Green Beans


16 lamb lollipops (I find them at Whole Foods already cut, or Sam’s, but you will need to cut the rack from Sam’s with an electric knife)
8 cloves fresh garlic, peeled
2 tablespoons each of fresh rosemary, thyme and basil, roughly chopped
5 tablespoons olive oil
1 teaspoon each of salt and pepper

Rinse and pat the lamb chops dry with paper towels. Season each side with salt and pepper. Place the lamb lollipops on a cookie sheet in a single layer and set aside. Next, place the fresh garlic, herbs, olive oil, salt and pepper in a food processor and pulse until it makes an herby-like paste. Place a spoonful of the herb mixture on each lamb lollipop on both sides. Cover and place in the fridge for 6 hours or overnight. Remove the lollipops from the fridge and let them rest for 45 minutes. Grill on high heat for 4 to 6 minutes on each side. Serve with the lemon aioli.


¾ cup mayo (I use Hellman’s)
¼ cup sour cream
2 cloves garlic, minced
1 teaspoon zested lemon rind
1 teaspoon each of salt and pepper
1 tablespoon fresh lemon juice
½ teaspoon each Cajun seasoning

In a small bowl, mix all together and place in the fridge for an hour. Overnight is best.

2 (16-ounce) bags frozen Italian-style green beans or pole beans
8 slices bacon, chopped fried and drained
2 tablespoons butter
1 onion, sliced
2 teaspoons each of salt, pepper, garlic powder and onion powder

In a large pot, fry the chopped bacon until crisp. Using a slotted spoon, place bacon on paper towels. Add the butter and the sliced onion to the bacon grease and sauté for 10 minutes. Add the beans and seasonings and enough water just to cover the beans. Bring the beans to a boil. Once boiling, reduce heat to low, cover and cook for 45 minutes to an hour. Taste the beans to see if they need more salt or seasonings. Drain the cooked beans and place in a serving dish. Sprinkle the cooked bacon over beans just before serving, if desired.


1 (16-ounce) box penne pasta
1 ½ cups whole milk
¼ cup butter
½ teaspoon each of salt and pepper
8-ounces Velveeta cheese, cut into cubes
8-ounces sharp cheddar, shredded
1 cup shredded mozzarella cheese

Preheat the oven to 350. Cook pasta according to directions then drain and return the pasta to the pot. Add the next 6 ingredients and cook on low, just until the cheeses melt –about 5 minutes. Place the pasta mixture into a 13x9x2 baking pan. Cover with foil and bake for 25 minutes. Let it rest for 10 minutes before serving.

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