By Chef Olivier Quinn

As I may have mentioned in previous issues, my wife and I have two small children, 3 and 6 years old.  We have noticed that as they are getting older, it is becoming more and more difficult to keep them interested in eating a healthy, balanced and varied diet.
Although we limit their intake of “junk food,” it is becoming increasingly more challenging, as we are constantly battling the negative influences that they are exposed to in school and on television.  We have had to resort to trickery and deceit to get them more interested in eating healthy meals. 
One thing that we tried recently and the kids loved, is “lamb chop lollipops.” This is by no means a novel idea, but the kids enjoyed eating the chops, because they were called lollipops and they could eat them with their hands.  I can assure you that they would not have been so enthusiastic about the dish, had it been called “roasted rack of lamb with spring vegetables.”
For this recipe I would like to try something a little different.  We have put together a short video for you folks.  The video gives you instructions on how to prepare and cook the lamb chops.  Please visit the élite Magazine website at www.scvelitemagazine.com to view the video.  P.S. Please pardon the terrible host as he has no previous in-front of the camera experience.
There is some extra preparation that needs to be done to the rack of lamb to make the chops look like lollipops and the video will give you detailed, step-by-step instructions.

Recipe Yields 4 “lollipops”

1 rack of lamb (I prefer domestic lamb)
1 bunch of fresh herbs (parsley, thyme and rosemary)
2 cloves of garlic
Olive oil
Salt and freshly ground pepper
The baby vegetable recipe published in the previous
issue of élite serves as a great side dish for the chops.