When I’m ovulating, my body craves lollipop lamb. Its packed with tons of key nutrients that support fertility and there’s just something about cutting into a perfectly seared piece of meat that makes me feel sexy. It’s giving jazz music playing in the kitchen, a bottle of red wine poured into the decanter to breathe and some candles setup around the table to eat.

I love that this recipe includes a pomegranate chimichurri because it not only tastes delicious but they contain high levels of antioxidants and they make the presentation of the dish look beautiful. 

Lollipop w/ Pomegranate Chimichurri

Lollipop lamb seared to medium rare, seasoned with rosemary, salt, and pepper. Paired with a tangy pomegranate chimichurri featuring mint, garlic, and red wine vinegar.

Print Pin Rate

Serves: Dinner

Serves: 2

Phase: Ovulatory

Prep Time: 15 minutes minutes

Cook Time: 8 minutes minutes

Ingredients

• 1 rack of lamb Frenched and cut individually
• Salt and pepper
• 2 sprigs of fresh rosemary

Chimichurri

• Mint
• Parsely
• Red wine vinegar
• Honey
• Olive oil
• 3 Garlic cloves
• Salt
• Pepper
• Red pepper flakes
• Pomegranate seeds

Instructions

• In a small food processor add all chimichurri ingredients except pomegranates and olive oil. Pulse 3-4 times. Turn the food processor on low and drizzle in the olive oil. About 1 minute. Pour into a bowl, toss with pomegranate seeds. Cover and refrigerate.
• On a plate or platter pat all of your lollipop lamb dry. Season both side of the lamb with salt, pepper and rosemary (light on the salt as lamb is naturally salty).
• Over medium high heat warm up a pan (cast iron preferred) and add your olive oil. Sear your lamb for 4-5 minutes a side. Make sure as it hits the pan your getting a good sizzle. Cook until 125 degrees internal (medium rare). 
• Remove from pan and allow to rest for 5 minutes. Top with the pomegranate chimichurri.