Lamb Lollipops with Tzatziki Sauce
Delicious lamb lollipops are soaked in a garlic and lemon marinade then pan seared or grilled to perfection. They're served with a classic Greek tzatziki sauce to brighten up the dish. Lamb recipes makes a great holiday dinner idea.
Servings 8 Chops
Calories 96kcal
Cost $35
Equipment
Ingredients
- 1 whole rack of lamb, Frenched and cut into lollipops *Note 1
MARINADE (*NOTE 2):
- ¼ cup extra virgin olive oil
- 2-3 cloves garlic
- 1 stalk green onion
- 1 tbsp chopped fresh mint
- ½ tbsp fresh lemon juice
- 1 tsp dried oregano *Note 3
- 1 tsp finely grated lemon zest
- ½ tsp kosher salt
- ⅛ tsp black pepper
TZATZIKI SAUCE (*Note 4)
- 1 Cup plain full-fat greek yogurt
- ½ cup finely grated cucumber
- 1-2 cloves garlic, grated
- 1 tbsp minced fresh dill
- 1 tbsp minced fresh mint
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- ¼ tsp sea salt
Instructions
PREP THE TZATZIKI SAUCE:
- Grate the cucumber, place in a towel or fine mesh sieve, and gently squeeze out as much excess water as possible.
- Combine the cucumber, yogurt, garlic, dill, mint, lemon juice, oil, and salt in a large bowl and chill for at least an hour. Note - the tzatziki sauce tastes best if chilled for 12-24 hours.
PREP THE LAMB:
- Trim excess fat from the lamb and cut into 8 lollipops.
- Up to 24 Hours Prior to Cooking: Add all of the marinade ingredients to a blender and blend for approx. 15 seconds, until well combined. Apply evenly over the lamb. Cover and refrigerate. Remove 30-60 minutes prior to cooking.
PAN SEARED LAMB LOLLIPOPS:
- Add 1 tbsp. of avocado oil to a cast iron or grill pan and pre-heat over medium-high heat.
- Add the chops to the pan and sear for 2 minutes. Flip the chops and cook for another 3 minutes for medium-rare. Cook for an extra 30-60 seconds for medium. The smaller chops will cook quicker than the thicker chops. (*Note 5)
- Remove from the pan and let rest for 10 minutes. Serve immediately next to the tzatziki dipping sauce.
GRILLED LAMB LOLLIPOPS
- Pre-heat the grill to medium-high heat. Place the lamb chops on the grill grate and sear for 3 minutes. Flip the chops and cook for another 3 minutes for medium-rare. Continue to flip every 2 minutes until your desired internal temperature is achieved. The smaller chops will cook quicker than the thicker chops. (*Note 5)
- Remove from the pan and let rest for 10 minutes. Serve immediately next to the tzatziki dipping sauce.
Video
Notes
Note 1 - Try and purchase a rack that has already been Frenched, so you don't have to butcher and clean up the rack yourself.
Note 2 - This marinade makes exactly enough to coat the chops. If you prefer a higher volume of marinade to meat, I recommend doubling the recipe.
Note 3 - I used dried oregano as it's what I had on hand. If using fresh Oregano, use 1 tbsp.
Note 4 - Store bought tzatziki works in place of homemade.
Note 5 - I highly recommend using a digital thermometer as it's easy to overcook lamb lollipops.
Rack of Lamb Cooking Temperatures
- Rare Lamb Chop: 120-129°F
- Medium-Rare Lamb Chop: 130-134°F (experts recommendation)
- Medium Lamb Chop: 135-144°F (my personal preference)
- Medium Lamb Chop: 145-154°F
- Well Done Lamb Chop: 155°F +
Nutrition
Calories: 96kcal | Carbohydrates: 2g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 228mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 0.3mg
