2 racks New Zealand lamb
2 Tbsp. roasted peeled garlic cloves
4 Tbsp. olive oil
½ cup panko breadcrumbs
2 Tbsp. fresh ginger
2 Tbsp. fresh mint
½ cup blue cheese, preferred brand
Salt and pepper to taste

Method

Preheat oven to 400 degrees. Combine breadcrumbs, fresh ginger, mint, and broken-up blue cheese in a food processor. Pulse and blend to meal consistency. Transfer to a baking pan and brown mixture in oven for 5 minutes, then turn the crumb mixture with a fork and continue to brown for an additional 5 minutes.

Place peeled raw garlic cloves in the bottom of a saucepot. Pour oil over to cover. Place over burner and bring to a low simmer for 30 minutes. Strain off oil. Let oil cool. Place soft garlic in food processor and pulse to purée. Set aside. Rub lamb with garlic olive oil, then season the top of the lamb rack with salt and pepper.

Preheat sauté pan to medium high. Sear top of the seasoned lamb rack in hot pan for 3 minutes. Bake for 8-10 minutes. Remove. Let rest for 5-10 minutes before slicing into individual lollipop chops. Smear garlic purée over the corner of each individually sliced lamb chop. Dip coated corner into the breadcrumb mixture and plate individually. Optional: Heat Tangelo -Mint glaze and drizzle over lamb when plating.

Tangelo-Mint Glaze Makes 1 cup

½ cup Tangelo Marmalade (Renfroe Pecan Co.)
½ cup apple-mint jelly
2 Tbsp. balsamic vinegar
2 Tbsp. fresh spearmint, chopped
1 orange, zest of

Combine ingredients in small saucepot and simmer for 10 minutes. Can make in advance and heat as needed. Do not strain.