Lamb Pops

These zesty lamb pops will be a big hit! But since they are small, you’ll want to double or triple the recipe for a larger crowd.  They require no utensils; just pick them up, dip them in the yogurt sauce, and enjoy!

Ingredients

  • 1 teaspoon minced garlic
  • 2 teaspoons lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1⁄2 teaspoon ground cardamom
  • 1⁄3 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 1 (11⁄2-pound) rack of lamb, cut into individual chops

Instructions

Set the EGG for direct cooking with the Cast Iron Grid and preheat the EGG to 500ºF/260ºC.

To make the marinade, combine the garlic, lemon zest, lemon juice, cumin, coriander, paprika, cardamom, cinnamon, olive oil, salt, and pepper in a small bowl and mix well.

Lay the lamb chops flat in a large shallow pan, pour the marinade over, and toss well to coat. Cover with plastic wrap and refrigerate for 6 hours or overnight.

Remove the lamb from the marinade, discarding the remaining marinade, and place the lamb on the Grid. Close the lid of the EGG and cook for 2 to 3 minutes on each side, until the instant read thermometer inserted in the center of one of the lamb chops registers 125ºF for medium-rare.

Using tongs, transfer the lamb to a platter and garnish with lemon wedges. Serve immediately with the sauce on the side.

Serves 4

Spicy Tzatziki Sauce Ingredients

  • 2 tablespoons hot water
  • 1 teaspoon saffron threads
  • 1⁄2 cup plain Greek yogurt
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon freshly squeezed lemon juice
  • 1⁄4 teaspoon kosher salt
  • Lemon wedges

Spicy Tzatziki Sauce Instructions

To make the sauce, pour the water into a small cup, add the saffron, and let sit for 10 minutes, then strain, reserving the water. Put the yogurt in a small bowl, add the saffron water, mint, lemon juice, and salt and stir well. Transfer to a small serving bowl, cover with plastic wrap, and refrigerate until ready to use.

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