Lamb lollipops are marinated then seared in a hot pan for a few minutes until lightly charred and incredibly delicious. They are simple to make yet the flavor is outstanding. We like ours with an easy mint pesto for dipping!
Ingredients
Lamb Lollipops
2racks of lamb, we source our 2 bone French racks of lamb from Sealand Quality Foods
¼cupfresh mint leaves, chopped a couple of times
2tablespoonsolive oil
2tablespoonslemon juice
½teaspoonEACH: honey, sea salt, and pepper
2clovesgarlic, very finely minced
Mint Pesto Sauce
2cupsmint, lightly packed
1cupparsley, lightly packed
¼cupsalted, roasted pistachios
2tablespoonslemon juice
2tablespoonsgrated parmesan
1clovegarlic, smashed
4-6tablespoonscold water
Instructions
Cut the racks of lamb into individual ribs.
2 racks of lamb
In a large mixing bowl, mix the mint leaves, olive oil, lemon juice, honey, salt, pepper, and garlic. Add the lamb and mix with your hands so that each rib is lightly coated in the marinade. Put the bowl into your fridge and let the lamb marinate for 2-24 hours. (See notes)
¼ cup fresh mint leaves, 2 tablespoons olive oil, 2 tablespoons lemon juice, ½ teaspoon EACH: honey, sea salt, and pepper, 2 cloves garlic
Make the pesto. Add the mint, parsley, pistachios, parmesan, garlic, lemon juice, and 4 tablespoons of cold water to your blender. Blend on medium speed (see notes) until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time if needed to thin the pesto and help it blend.
2 cups mint, 1 cup parsley, ¼ cup salted, roasted pistachios, 2 tablespoons lemon juice, 2 tablespoons grated parmesan, 1 clove garlic, 4-6 tablespoons cold water
Remove the lamb from the marinade and brush off any mint leaves. Heat a large cast iron or heavy-bottomed pan over medium-high heat. When the pan is very hot, add half of the lamb lollipops and cook for 2 minutes on each side. If you like your lamb well done, let it cook for 3 minutes on each side. Repeat with the remaining lamb.
Serve the lamb lollipops with the mint pesto on the side for dipping.
Notes
Don't worry if you're short on time. If you want to make and eat these lamb lollipops right away, simply leave the mint out of the marinade then proceed to cook them right away. If you're making sides to go with the lamb, let the ribs have a quick marinade (with no mint) on your counter while you prepare the rest of dinner. Using pre-shelled pistachios in the pesto can make the pesto a tiny bit darker as they are not as bright green as the ones roasted in the shell. If you have a high-powered blender, use medium speed. If you have a regular blender, you'll want to blend it at high speed.