Honey and brie lamb "pops"
Makes 8 "pops"
Ingredients:
1 rack of lamb, separated into chops
salt and freshly ground pepper
3-4 ounces King Island Dairy Seal Bay Triple Cream Brie or preferred cheese
3 tablespoons Tasmanian Leatherwood honey
Olive oil, for cooking
Preheat oven to 375F.
Using a sharp knife, make a pocket in each lamb chop cutting horizontally toward the bone and season to taste. Place a piece of the cheese in the pocket, leaving 1/2 inch edge so the cheese doesn't ooze out.
Preheat a grill or ovenproof pan and add a thin layer of olive oil. Add the chops, and cook 2-3 minutes each side, just to brown. Brush both sides with the honey, transfer to a lined oven tray and bake for 5-6 minutes or until cooked as preferred, and the honey is caramelised.
Serve on a bed of leaves such as rocket (arugula), or try with cous cous, orzo or farro for a full meal.