Truffled Lamb Lollipops


This weekend I made these insane lamb lollipops with the help of my friends over at HEB. This month their #PrimoPicks are all about Italy. They sent me some black truffle salt and I was super excited to use it.  I thought popcorn, because heck yeah truffled popcorn. Potatoes were an obvious choice, and why they snuck their way into this recipe. But ultimately I wanted something savory and worthy of the truffles. Enter lamb. It was the perfect choice! Not something I always make, but not hard to get either.

Truffled Lamb Lollipops_Natalie Paramore

For this recipe, I used:

3lb rack of lamb

1lb red potatoes

2 cups chopped brussels sprouts

1 cup diced mushrooms

3 tablespoons minced garlic

2 tablespoons olive oil

2 sprigs fresh rosemary or about 1 tablespoon of leaves

1 tablespoon truffle salt, divided

DSC_0323edited DSC_0325

Begin by preheating the oven to 360 degrees.

Wash and chop the brussels sprouts and red potatoes. Depending on the potatoes, quarter or eighth them. Slice the brussels sprouts about 1/4 inch thick. Slice mushrooms similarly. Toss vegetables together with minced garlic, rosemary and olive oil. Place into a large baking dish.


For lamb, place rack on top of vegetables and sprinkle with half a tablespoon of truffle salt on each side.

Bake for about 30 minutes or until cooked through.


Once lamb is cooked thoroughly, slice into lollipops and remove tough meat from bone with a knife. Cut off any excess fat.

Lamb Lollipops_Natalie Paramore 3 Serve alongside roasted vegetables! Add extra truffle salt to taste if needed, but beware, it is strong!

Lamb Lollipops_Natalie Paramore 2What is your favorite lamb dish?


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Natalie Paramore

The places I go, the things I do and what I eat.



  1. Reply

    Heather Santos

    October 23, 2013

    Ok, now I’m drooling. I usually just cut the rack into chops and trim excess fat before searing both sides quickly in a hot pan, then transfer the pan with chops to the oven to finish off. I was toying with the idea of campfire + lamb, this truffle salt may be the ticket.

    • Reply

      Natalie Paramore

      October 23, 2013

      Honestly, the fat adds a ton of flavor so I leave it until right before eating. I love the campfire idea though! And yes, truffle salt all the way!

  2. Reply


    October 28, 2013

    Truffle salt got my attention! There is no better way than pair it with lamb, lovely recipe!

    • Reply

      Natalie Paramore

      October 29, 2013

      Thanks Medha! I agree!

  3. Reply

    Mushrooms Canada

    October 29, 2013

    A beautiful gourmet meal made easy! Fantastic recipe, thanks for sharing!!


    • Reply

      Natalie Paramore

      October 29, 2013

      Thanks Shannon! Question- what are your favorite mushrooms?

  4. Reply

    Amy @ What Jew Wanna Eat

    October 29, 2013

    This looks amazing! I have that truffle salt and find myself throwing it on everything!

    • Reply

      Natalie Paramore

      October 29, 2013

      I’ve been using it a lot too Amy! It goes with everything haha. I’m especially excited to try it on popcorn.


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