Mackinac Island Lollipop Lamb Chops, Red Pepper Hummus, Gazpacho Soup, Cucumber Water, Decaf Coffee, Dark Chocolate

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Mackinac Island Lollipop Lamb Chops, Red Pepper Hummus, Gazpacho Soup, Cucumber Water, Decaf Coffee, Dark Chocolate

Prep Time 25

Cook Time 25

Servings

Calories 814kcal

Ingredients

Cucumber Water

½ Cucumber thinly sliced
16 oz Water

Garden Gazpacho Soup

1 cup Tomato chopped
½ cup Cucumber chopped
¼ cup Red bell pepper chopped
1 TBSP Extra-virgin olive oil
1 TBSP Red wine vinegar
1 clove Garlic
Salt to taste
Black pepper to taste

Lamb Lollipops with Barbecue Glaze

6 Lamb chops (lollipop cut)
1 tsp Extra-virgin olive oil
Salt
Black pepper
½ tsp Garlic powder
½ tsp Smoked paprika
3 TBSP BBQ sauce (for glaze)
½ cup Red pepper hummus

Dinner Rolls

2 Dinner rolls
2 tsp Butter

Drinks & Dessert

2 cups Decaf coffee brewed
2 oz Dark chocolate

US Customary - Metric

Instructions

Add cucumber to water. Refrigerate while preparing the meal.
In a blender, combine tomato, cucumber, red bell pepper, olive oil, red wine vinegar, garlic, salt, and pepper. Blend until smooth. Chill in the refrigerator.
Pat lamb dry. Rub with olive oil, salt, pepper, garlic powder, and smoked paprika.
Heat a skillet over medium-high heat. Sear lamb lollipops on both sides to preferred doneness (see below). Lightly brush with Barbecue sauce.
Optional warm the dinner rolls. Spread butter inside.
Brew decaf coffee.
Serve the lamb chops with hummus, gazpacho soup, dinner rolls, cucumber water, dark chocolate and decaf coffee.

Notes

Internal Temperatures:

Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done:160°F (71°C)

Nutrition