These wonderful grilled lamb rib chops, often called lamb lollipops are light, delicious, have a hint of sweetness and really elevate any dinner. Be sure to check out the American Lamb Board page for more recipes and tips on cooking and sourcing American lamb.
- 16 American lamb rib chops, 3/4″ to 1″ thick
- 25 sprigs of fresh mint (or 2 Tablespoons dried mint)
- 12 cloves fresh garlic
- 3 Tablespoons pomegranate molasses
- 3 Tablespoons honey (or maple syrup)
- 2 teaspoons ground cinnamon (or allspice)
- 2 teaspoons kosher salt* (half if using table salt)
- 1 teaspoon black pepper
- 4 cloves garlic
- 1/2 cup whole milk yogurt (can use labneh or Greek)
- 2 Tablespoons olive oil
- 1 teaspoon dried mint
- 3 teaspoons kosher salt* (half if using table salt) adjust to taste
- 1 Tablespoon cold water, as needed to thin
- 2 large peaches, cut into sections
- drizzle of olive oil
- Begin by preparing your lamb rib chops – ask a butcher to clean/French your lamb and divide into single lamb chops. If they are cut into double chops, simply cut in half to create your single chop.
- Remove the excess layer of fat at the top of your chop using a sharp knife. You can reserve this fat to use in later cooking or to grease your flat top grill.
- Prepare marinade by adding the ingredients into the bowl of a food processor or blender:
25 sprigs of fresh mint, 12 cloves fresh garlic, 3 Tablespoons pomegranate molasses, 3 Tablespoons honey, 2 teaspoons cinnamon, 2 teaspoons kosher salt, 1 teaspoon black pepper
- Pour your marinade over your lamb ribs and rub into both sides. Cover and place in fridge for 4-24 hours.
Yogurt Mint Sauce
- Crush with mortar or minced your garlic finely.
4 cloves garlic
- Add in your yogurt, olive oil, mint and salt
1/2 cup yogurt, 2 Tablespoons olive oil, 1 teaspoon dried mint, 2 teaspoons kosher salt
- If your mixture is too thick, add in 1 Tablespoon of cold water and mix.
- Adjust salt to your taste.
- Spoon over cooked ribs.
- Once ready to cook your lamb, remove from fridge and allow to come to room temperature, about 30 minutes before cooking.
- Heat your grill to high heat, ensure your grates or flat top area are clean and free from any debris. Grease your grill grates or flat top with a bit of neutral oil; canola, vegetable, avocado. If you have a flat top grill, you can also use some of your reserved lamb fat allow it to render to create an oiled surface.
- Once grill is heated, place your lamb rib chops and allow to cook for about 2 minutes until browned and crust has formed.
- Flip and cook the 2nd side for another minute.
- Remove from heat and allow to rest for 3-5 minutes.
- While your lamb is resting, place your peach slices on hot grill and sear for 1-2 minutes on each side.
- Enjoy with yogurt mint sauce + grilled peaches.
- If using table salt or anything besides kosher salt, half your salt amount and always adjust to your taste.
- These are often called lamb lollipops because you can absolutely grab one and eat right off the bone like a lollipop! Perfect as an appetizer.
- USDA recommends lamb reach an internal temperature of 145F with a 3 minute rest.
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