Someone gave me some gooseberry jam which was my favorite growing up in Michigan. I ate it every chance I got when grandma canned it. I haven’t seen in 10 years so I decided to use it on some lamb lollipops. The jam is tart so I cut it with some balsamic vinegar, spices and some gamey lamb. I hope you like it.

1 pound lamb lollipops
1 cup gooseberry jam
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
3 tablespoons cooking oil

Bring lamb lollipops to room temperature.

Season lamb with garlic, Old Bay, and black pepper.

In a saucepan add balsamic, Worcestershire and gooseberry jam. Cook until a slow simmer.

Heat skillet to medium add oil.

Add seasoned lollipops. Cook for 4 minutes.

Turn and brush on glaze in three coats.

Turn over chops and coat three times.

Cool until internal temp is 135.

Let rest for 10 minutes.

Serve with a drizzle of jam.