Best Lamb Pops Recipes

SPICE RUBBED LAMB POPS

Steps:

• 12 skewers, if wooden soak in water for 10 minutes
• Preheat the grill or a grill pan.
• In a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat.
• Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.

LAMB POPS

Steps:

• 12 skewers, if wooden soak in water for 10 minutes Preheat the grill or a grill pan. In a small bowl combine the cumin, coriander, cinnamon, pepper and salt. In a large bowl sprinkle the spice mixture over the lamb strips and toss to coat. Thread 1 piece of lamb onto each skewer and grill over medium-high heat for 4 to 5 minutes, turning once.

MEDORA LAMB POPS WITH OUZU LAMB JUS

Steps:

• Marinate the lamb racks in 6 tablespoons of the olive oil, lemon juice, oregano, onions, garlic, salt and white pepper for a minimum of 2 hours or overnight, refrigerated.
• To cook the lamb, heat 2 tablespoons of oil in heavy bottom saute pan until almost smoking. Carefully place the lamb in the saute pan and brown on all sides. Transfer to baking sheet and roast in a preheated 350 degrees F oven to an internal temperature of 130 degrees F. Allow to rest 5 minutes and carve.
• In heavy sauce pot over high heat, reduce ouzu to 1 cup.* Once reduced, add the 1 gallon of lamb stock, soy sauce, sea salt and white pepper. Bring mixture to a boil. Meanwhile, in a small mixing bowl, whisk together the cornstarch and the remaining 1 cup lamb stock creating a "slurry". With a balloon whisk, add the slurry to the boiling stock. Reduce to a simmer for 15 minutes and serve with lamb.

PEACH MARINATED LAMB POPS WITH SPICY CHINESE BASIL AIOLI

Steps:

• Coat a sheet pan with olive oil. Combine 1/8 cup of olive oil, garlic, sea salt, pepper and peaches in a shallow bowl. Coat each lamb pop the peach mixture, arrange them on the sheet pan and let marinate for 1 hour. Put the lamb into the oven and roast for about 8 to 12 minutes.
• In a small mixing bowl, add the roasted garlic. Using the back of a metal spoon, smash the garlic until soft. Add the mayonnaise, lemon juice, basil, and sea salt. Mix together with a small spoon or a small whisk until fully incorporated. Arrange the lamb pops on a serving platter and serve with the aioli.