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5.0 from 12 votes

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.

Prep Time
20 mins
Cook Time
20 mins
Servings: 4
Calories: 1057 kcal
Course: Main Course , Appetizer
Cuisine: Mediterranean

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

    Cup of Yum
  1. 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.
  2. Transfer the spices to a mortar and use a pestle to finely grind them or grind them down in a spice grinder.
  3. 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.
  4. Prepare the lamb by slicing the rack into 2-bone pieces making lamb lollipops. You can cut them into single-bone pieces as well.
  5. Put the lamb in the bowl with the spices and move it around so that it is coated on all sides.
  6. Cover the bowl in plastic wrap or transfer it to a plastic zip bag and marinate in the refrigerator for 24 to 48 hours.
  7. 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.
  8. Remove the lamb and let it rest for 3 to 5 minutes.
  9. 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 Information

Calories 1057kcal (53%) Carbohydrates 3g (1%) Protein 37g (74%) Fat 99g (152%) Saturated Fat 40g (200%) Polyunsaturated Fat 8g Monounsaturated Fat 45g Cholesterol 189mg (63%) Sodium 1013mg (42%) Potassium 525mg (15%) Fiber 1g (4%) Sugar 0.1g (0%) Vitamin A 182IU (4%) Vitamin C 3mg (3%) Calcium 71mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

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.