KLR Lamb Lollipops
By Head Chef Sarah
Best served with Whistling Paddler
1/2 cup KLR 93
1/3 cup olive oil
2 garlic cloves, minced
1 tbsp. dry mustard
1 tbsp. salt
1 tbsp. pepper
Rack of spring lamb
Chop rack of lamb between bones to form ‘lollipops’.
Mix beer, spices, garlic, and olive oil together in a mixing bowl.
Let lollipops sit in marinade for at least one hour.
Pan-sear in oil for 3-4 minutes per side.