Lamb Lollipops (Lamb Rib Chops) with Chermoula Dipping Sauce

Lamb lollipop is shown suspended over a bowl of dipping sauce for lamb lollipops with sauce dripping down its tender meaty part.

Lamb Lollipops (Lamb Rib Chops) with Chermoula Dipping Sauce

Lamb lolliposp (lamb rib chops) are marinated in Chermoula sauce, pan seared (or grilled) and served with fresh tasting lamb lollipops sauce. Plan for marinating time - at least an hour and as long as overnight.

5 from 2 votes

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Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 460kcal

Author: Milena Perrine

Ingredients

LOLLIPOP LAMB CHOPS

2 racks of lamb Frenched
salt and pepper to taste for seasoning
2 tablespoon olive oil to grease pan/grill skillet/grill rack

CHERMOULA MARINADE & LAMB LOLLIPOPS SAUCE*

4 cloves garlic
1 bunch fresh cilantro
½ bunch fresh flat leaf parsley
2 teaspoon cumin ground
3 teaspoon smoked paprika ex. Spanish paprika
1 teaspoon table sugar
1 lemon juice of (about 3 tbsp)
½ cup extra virgin olive oil
1 teaspoon coarse salt
½ cup water to thin out the sauce

Instructions

Trim any excess fat from the racks of lamb and pat them dry. Cut into lamb rib chops and arrange onto a platter (see body of post for visuals).
Make the Chermoula marinade - give the cilantro, parsley and garlic a rough chop and place in food processor. Add the rest of the ingredients and blitz until smooth. Divide the sauce in two - refrigerate one half in a container with a lid.
Pour the remaining one half of the marinade over the lamb chops and make sure all the meat is nicely coated. Cover and refrigerate them for at least one hour, overnight works better. Bring the lamb lollipops to room temperature (about 30 mins on the counter does it). Season them with salt and pepper.
Heat a skillet or grill pan over medium-high for 2-3 minutes. When hot, add a bit of olive oil and start searing 3 to 4 lamb rib chops at a time. Flip to the other side after 2 minutes and sear for another 3 minutes or so for medium-rare**. You can also sear the edges, especially if there is some fat there to render it and add more flavor. Alternatively heat your grill to medium-high and make sure the grill rack is clean and well greased.
Rest the cooked lamb lollipops for 5 minutes. For best results place them over a cooling rack over a sheet pan. In this manner they will retain the nicely crisped/charred outsides. Serve with the reserved Chermoula sauce and/or this yogurt sauce for dipping.

Notes

The typical rack of lamb contains 8 ribs and will yield 8 rib chops respectively. Rarely there will be a 9 rib rack, in which case you get a bonus lamb lollipop.

*The quantity of Chermoula yielded by this recipe is enough to marinate the lamb rib chops as well as to provide you with enough sauce for them. Be sure to divide it in two as soon as you make it. The flavors in Chermoula develop better after one hour. It can be stored refrigerated for about 1 month.

**Cooking lamb rib chops to a specified temperature is the most reliable way of achieving your desired doneness, more reliable than time because thickness and size vary.

Medium rare is generally accepted at 135 F. Once you pull them from the heat their temperature will rise additional 10 F which is why American Lamb guidelines note medium-rare lamb chops at 145 F.

For medium lamb rib chops pull them when the temperature is 145 F.

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