Saffron Citrus Marinated Lamb Lollipops with Mint Yogurt Sauce

How to Cook Lamb Lollipops

Although they make an elegant presentation, these lollipop lamb chops are relatively simple to prepare, which is why I first published this recipe in my second cookbook, Simply Dinner, and decided to share it here too!

Here’s the whole process. Before you start, mix up a batch of Mint Yogurt Sauce to accompany the finished dish. It’s the perfect complement, and even better if the garlic and mint flavors have some time in the fridge to infuse into the yogurt base. 

Prep and Marinate

• Bloom the saffron. Using a mortar and pestle or a spice grinder, pound or grind the 1/2 teaspoon saffron threads to a fine powder. Transfer to a small bowl and add 3 tablespoons hot water; set aside for 10 minutes.
• Make the saffron marinade. Zest 1 navel orange and 1 large lemon, and juice them both into a large bowl. Add half the orange zest and half the lemon zest, reserving the rest to finish the dish. Add 6 large minced garlic cloves, 1 teaspoon Aleppo pepper, and 1/4 cup extra virgin olive oil. Pour in the saffron water and threads and whisk to combine. Pour 1/4 cup of the marinade into a separate small bowl and set aside.
• Marinate the lamb.  Remove the fat cap from 2 racks of lamb (8 chops per rack, about 3 pounds total), French them, and separate them into chops. Sprinkle the lamb chops with a big pinch of salt and black pepper (about 3/4 teaspoon each), then add the lamb chops to the marinade in the bowl. Using tongs, turn the lamb chops in the marinade a few times, making sure every part of the meat is fully coated in the marinade. Set aside at room temperature for about 20 minutes, turning the chops over occasionally.

Sear and Finish

• Cook the lamb. Set a large cast-iron skillet over medium-high heat. When the pan is hot, use tongs to arrange the lamb chops in a single layer so they are all flat against the hot surface. (Do this in batches, if needed.) Cook for 2 to 4 minutes on one side, until the chops have a golden sear, then turn the lamb chops and sear for about 1 minute on the other side. 
• Make the sauce. Add the 1/4 cup reserved marinade to the pan and cook for about 2 minutes for medium-rare (or until you reach your desired doneness). Lower the heat as needed to make sure the marinade doesn’t burn.
• Rest the lamb. Transfer the chops to a platter and let rest for about 5 minutes. For medium-rare, the internal temperature of the meat should be around 135°F after resting.
• Finish and serve. Spread some of the Mint Yogurt Sauce on a platter and arrange the lamb chops on top. Slice 1 orange into rounds or half moons and tuck them between the lamb chops. Sprinkle on the remaining lemon and orange zests. Finish the dish 1/4 cup whole fresh mint leaves. Serve with more Minty Yogurt Sauce on the side.

Lamb Lollipops vs. Lamb Chops

Lamb lollipops are a type of lamb chop that comes from the rib section. They’re naturally tender with a long, elegant rib bone attached, which is how they get their name. Their shape makes them perfect for quick searing or grilling and easy eating. 

Lamb loin chops, on the other hand, come from the loin and they look a bit like a mini T-bone steak. 

What to Serve With Lamb Lollipops

I always serve these with a cool, minty Greek yogurt sauce. It balances the rich flavor of the lamb perfectly. For a vegetable side, I like to keep it simple so the big flavors of the lamb can shine.

I recommend them with grilled zucchini or a simple sautéed vegetable medley. The tangy flavors of a Balela Salad also work really well here. Want to serve this as a holiday main? Add an elegant pan of stuffed roasted onions or some roasted sweet potatoes with tahini-honey sauce on the side.