Lamb Lollipops Recipe
Lamb lollipops are elegant and incredibly flavorful, but super easy to prepare. They're marinated with simple ingredients, seared in a hot skillet, and served with an herby yogurt sauce for dipping.
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Ingredients
For the Marinade:
- 4 garlic cloves
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons packed fresh mint leaves
- 2 tablespoons packed fresh parsley leaves and tender stems
- 1 tablespoon light brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Herby Yogurt Sauce:
- 1 cup Greek yogurt
- 1 cup packed fresh parsley leaves and tender stems
- ½ cup packed fresh mint leaves
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- Pinch ground black pepper
For the Lamb:
- 2 Frenched racks of lamb about 2 pounds, cut into individual ribs
For Garnish:
- Pomegranate arils and fresh mint and/or parsley optional
Instructions
Make the Marinade:
- Place garlic, lemon juice, oil, mint, parsley, brown sugar, salt and pepper in bowl of food processor fitted with blade attachment. Process until garlic and herbs are very finely chopped. Transfer marinade to large baking dish.
Make the Herby Yogurt Sauce:
- In same food processor bowl (you don't need to wash it), place yogurt, parsley, mint, lemon juice, salt and pepper and process until smooth. Place in covered container and transfer to refrigerator until ready to serve.
- Place lamb chops in baking dish with marinade. Toss until all chops are completely coated in marinade. Cover dish and transfer to refrigerator at least 6 hours or up to overnight.
- Heat large cast iron skillet over medium-high heat. In batches, transfer lamb chops to skillet (you do not need to add oil to skillet since the chops are coated in oily marinade) and cook 4 minutes, turning once halfway through, and gently pressing on chops as they cook so they make good contact with the pan.
- Serve lamb lollipops with Herby Yogurt Sauce, and garnished with pomegranate arils and mint and/or parsley, if desired.
Notes
- If you find yourself in a place where you didn’t marinate your lamb lollipops the night before, no big deal. Instead of a marinade, how about a dry rub? My dry rub for ribs has a different flavor profile but would be delicious on lollipop lamb chops.
- If super herby yogurt isn’t your thing, you could skip the dipping sauce altogether, or use my balsamic vinegar reduction or creamy feta dressing as an alternate sauce for this lamb lollipop recipe. Sometimes I’ll even use my roasted garlic dip!
- On the other hand, if you LOVE this dipping sauce, it’s great for kafta too!
Serving: 4lamb lollipops and 1/4 of Herby Yogurt Sauce, Calories: 506kcal, Carbohydrates: 9g, Protein: 52g, Fat: 28g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.003g, Cholesterol: 152mg, Sodium: 922mg, Potassium: 843mg, Fiber: 1g, Sugar: 5g, Vitamin A: 1782IU, Vitamin C: 30mg, Calcium: 136mg, Iron: 5mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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