Marinated with rosemary, BeeSting Papaya Mustard & garlic. Perfect for Easter brunch, a cocktail party or whenever the French drop by!

Ingredients:

• -2 racks of lamb, cut into chop-pops (you should get 6-7 pops per rack)
• -Salt and Pepper
• -3 cloves minced garlic
• -Zest of one lemon (or 3 key limes if you’re lucky)
• -4 tablespoons BeeSting Papaya Mustard (renowned for it’s tenderizing qualities)
• -3 tablespoons minced fresh rosemary
• -2 tablespoons olive oil, plus more for searing

Directions:

1. In a small bowl, combine minced garlic, lemon zest, BeeSting mustard, minced rosemary, and olive oil; set aside.

2. In a large bowl or baking sheet, season lamb chop-pops liberally with kosher salt and fresh ground pepper.

3. Rub the lamb chop-pops with the garlic/mustard mixture. They’ll love you for it!

4. Cover and refrigerate for at least 3 hours.

5. When ready to cook, heat a large saute pan over medium-high heat. Add a drizzle of olive oil and when you know the pan is nice n’ hot, add lamb chop-pops and cook 2-3 minutes without touching. Turn chop-pops over and cook on other side the same amount of time. Check temps.

6. Remove chop-pops to plate and let rest about 4 minutes.

7. Repeat with remaining chop-pops until all are cooked.

8. If pan starts to smoke, inhale deeply & turn heat down.

9. Internal temp of 140 deg. is good for rare, 145 deg. for med-rare. If you want it totally dead; order the salmon instead.

10. Pair with a good Cabernet, Carmenere, Tempranillo, Malbec, Shiraz, Pinot or Cab Franc (weak Merlot not allowed).