Honey and brie lamb "pops"

December 14, 2009 3:12:56 PM PST
Unique appetizers that are sweet and mild.

This is great for parties or tapas style menus. Australian Lamb is grass fed with no hormones or antibiotics and is mild, sweet and lean, making it ideal to pair with any wine you enjoy. For this recipe, I've added some creamy brie and floral honey to make it the perfect dish for bubbly!

Honey and brie lamb "pops"
Makes 8 "pops"

Ingredients:

  • 1 rack of lamb, separated into chops
  • salt and freshly ground pepper
  • 3-4 ounces King Island Dairy Seal Bay Triple Cream Brie
  • 3 tablespoons Leatherwood honey
  • Olive oil, for cooking
Directions:
  1. Preheat oven to 375F.

  2. Using a sharp knife, make a pocket in each lamb chop cutting horizontally toward the bone and season to taste. Place a piece of the cheese in the pocket, leaving 1/2 inch edge so the cheese doesn't ooze out.

  3. Gently warm the honey until it is runny and brush over one side of the lamb chops. Heat a thin layer of olive oil in a sauté pan over medium high heat and add 2-3 chops at a time, honey side up. Cook 1-2 minutes to brown, then turn and brush other side with honey. Cook 1-2 minutes more, then transfer to an oven tray.

  4. Cook remaining lamb chops, then transfer to oven and cook 5-6 minutes for medium rare or until cooked as preferred.

  5. Serve on a bed of leaves such as arugula, or if for a meal, try with cous cous, orzo or farro.
Pair lamb pops with: Tasmanian Clover Hill Sparkling Wine

In the northeast corner of Australia's southern island state of Tasmania is a wine region so perfect for creating sparkling wine that it captured the interest of world-renowned French Champagne houses such as Louis Roederer of Reims, France, who shared the belief that the climate of the area was ideal for the production of finely structured méthode champenoise.

Clover Hill is one of Australia's finest prestige sparkling wines, made in the traditional method, using all three Champagne varieties, Chardonnay, Pinot Nor and Pinot Meunier, and aged three years on lees. A perfume of bright, red berry fruit, yeast and almond toast leads the way to a bright, crisp palate with stoney minterality and citrus with a long and elegant finish.

A perfect New World alternative to classic French Champagne. Not only perfect for a traditional Champagne canapé, but it's complexity and depth is equally at home with the succulent lamb filled with creamy cheese, and the floral sweetness of the honey.

Persimmon, Crème Fraiche and Prawn Canapes
Serves 4-6

Ingredients:

  • 2 firm persimmons
  • 1 teaspoon lemon juice
  • pinch Truffle Salt, or Murray River Salt
  • 2 tablespoons Crème Fraiche or ricotta
  • 1 tablespoon shredded fresh basil
  • 8-10 cooked large prawns
  • Salmon Roe or caviar
  • Waterthin crackers
Directions:
  1. Coarsely grate the persimmon and place in a small bowl, toss with the truffle oil and salt. Allow flavors to develop for 10 minutes, then add the Crème Fraiche and basil.

  2. Just before serving, place mounds of mixture on crackers and top with a prawn. For a decadent touch, top with a few salmon roe or caviar!

  3. Serve straight away.

Where to buy the supplies:

  • Australian lamb is available in many supermarkets including Trader Joe's, Safeway and Costco.
  • King Island Seal Bay Triple Cream Brie is available at most Whole Foods and specialty cheese stores.
  • Clover Hill Sparkling wine is available from the Jug Shop, JVCellars in Napa and Publix.
  • Waterthin crackers are available in most gourmet supermarkets.
For information about Sally James and Wineroads unlimited, visit www.wineroads.com


Load Comments