5 from 12 votes
Grilled Lamb Lollipops Recipe
Grilled Lamb Lollipops are small cuts of lamb rack marinated in a bold mix of toasted and ground spices, fresh herbs, garlic, lemon zest and juice, red wine vinegar, and olive oil. The lamb is marinated for up to 48 hours, then grilled over high heat until seared and cooked to preference, offering tender, flavorful meat with aromatic crust and optional mint sauce for serving.
Prep Time
20 mins
Cook Time
12 mins
Servings:
4
Calories:
1057 kcal
Course:
Main Course, Appetizer
Cuisine:
Mediterranean
Ingredients
- 2 teaspoons cumin seeds
- 1 tablespoon coriander seeds
- ½ cinnamon stick
- 1 teaspoon paprika
- 1 ½ tablespoons thyme finely minced, fresh
- 1 ½ tablespoons oregano finely minced fresh
- 10 garlic finely grated, cloves
- lemon zest and juice of 1
- 2 tablespoons red wine vinegar
- 1 cup olive oil
- 1 ½ tablespoons salt coarse
- 1 teaspoon black pepper ground
- 2 lamb racks cut into 2 bone pieces
- mint sauce optional
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.
Cup of Yum
Notes
- This dish is best enjoyed immediately after cooking for optimal tenderness and flavor.
- Store marinated lamb covered in the refrigerator for up to three days or freeze for up to three months; thaw thoroughly before cooking.
- If reheating is necessary, bake covered at 350°F for 6-8 minutes to avoid overcooking.
- Dry oregano can substitute fresh oregano; dry thyme can replace fresh thyme at a 1:1 tablespoon ratio.
- The marinade should be intensely flavored since only a portion penetrates the meat.
- Marinate lamb for at least 12 hours to ensure good flavor when time is limited.
Nutrition Information
Calories
1057kcal
(53%)
Carbohydrates
3g
(1%)
Protein
37g
(74%)
Fat
99g
(152%)
Saturated Fat
40g
(200%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
45g
(225%)
Cholesterol
189mg
(63%)
Sodium
1013mg
(42%)
Potassium
525mg
(11%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
182IU
(4%)
Vitamin C
3mg
(3%)
Calcium
71mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 1057
% Daily Value*
| Calories | 1057kcal | 53% |
| Carbohydrates | 3g | 1% |
| Protein | 37g | 74% |
| Fat | 99g | 152% |
| Saturated Fat | 40g | 200% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 45g | 225% |
| Cholesterol | 189mg | 63% |
| Sodium | 1013mg | 42% |
| Potassium | 525mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.