Grilled Lamb Lollipops Recipe
These delicious grilled lamb lollipops are marinated in a tasty garlic, herb, and spice marinated that are then grilled to perfection.
Ingredients
- 2 teaspoons cumin seeds
- 1 tablespoon coriander seeds
- ½ stick of cinnamon
- 1 teaspoon paprika
- 1 ½ tablespoons finely minced fresh thyme
- 1 ½ tablespoons finely minced fresh oregano
- 10 finely grated garlic cloves
- Zest and juice of 1 lemon
- 2 tablespoons red wine vinegar
- 1 cup olive oil
- 1 ½ tablespoons coarse salt
- 1 teaspoon ground black pepper
- 2 lamb racks, cut into 2 bone pieces
- optional mint sauce recipe
Instructions
- Add the cumin, coriander seeds, and half cinnamon stick to a medium-sized sauté pan (10”) and cook on low heat for 7 to 10 minutes while occasionally stirring. Doing this will help make the spices more aromatic and pungent.
- Transfer the spices to a mortar and use a pestle to finely grind them or grind them down in a spice grinder.
- Place the ground spices into a large bowl with the thyme, oregano, garlic, lemon zest, lemon juice, vinegar, oil, salt, and pepper. Whisk it until it is well combined.
- Prepare the lamb by slicing the rack into 2-bone pieces making lamb lollipops. You can cut them into single-bone pieces as well.
- Put the lamb in the bowl with the spices and move it around so that it is coated on all sides.
- Cover the bowl in plastic wrap or transfer it to a plastic zip bag and marinate in the refrigerator for 24 to 48 hours.
- Preheat the grill to high heat (450° to 550°), place the marinated lamb lollipops onto the grill, and cook for 3 to 4 minutes on all sides for a medium-rare (125°) internal temperature.
- Remove the lamb and let it rest for 3 to 5 minutes.
- Serve the lamb on a plate with a mint sauce and optional grilled lemon slices, and additional fresh herb leaves like mint, oregano, or thyme.
Notes
Make-Ahead: This recipe is meant to be eaten as soon as it’s done cooking.
How to Store: Cover and keep the lamb in the refrigerator for three days. You can freeze it covered for up to 3 months. Thaw it in the refrigerator for one day or until thawed.
How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then add it to a sheet tray lined with parchment paper and bake at 350° for 6-8 minutes or until warm. Reheating lamb will cause it to rise in internal temperature and can take it from medium-rare to medium-well when reheating, which can cause it to be less juicy, tender, and flavorful.
Substitute the fresh oregano with 1 tablespoon of dry oregano.
You can use 1 tablespoon of dry thyme instead of fresh thyme.
The marinade should be extremely intense in flavor. Remember you aren’t eating the marinade; you are eating the lamb that was in it, so it needs to be overly tasty to penetrate the meat.
The longer the marinating time, the better. If you’re on a time crunch, it at least needs 12 hours of marinating.
Nutrition
Calories: 1057kcalCarbohydrates: 3gProtein: 37gFat: 99gSaturated Fat: 40gPolyunsaturated Fat: 8gMonounsaturated Fat: 45gCholesterol: 189mgSodium: 1013mgPotassium: 525mgFiber: 1gSugar: 0.1gVitamin A: 182IUVitamin C: 3mgCalcium: 71mgIron: 4mg