Saffron-Marinated Lamb Lollipops
These lamb lollipops are tender, juicy, and full of warm Mediterranean flavor. Elegant enough for entertaining but easy enough for a special occasion celebration at home!
Servings: 6 people
Ingredients
Saffron Marinade
- 1/2 teaspoon saffron threads
- 3 tablespoons hot water
- 1 navel orange, zested and juiced (about 1/3 cup juice)
- 1 large lemon, zested and juiced (about 1/4 cup juice)
- 6 large garlic cloves, minced
- 1 teaspoon Aleppo pepper
- 1/4 cup extra virgin olive oil
Lamb Lollipops
- 2 racks of lamb, 8 chops per rack, about 3 pounds total, fat cap removed, frenched, and separated into chops
- Kosher salt
- Freshly ground black pepper
- Mint Yogurt Sauce, to serve (optional)
- 1 navel orange, sliced into rounds
- 1/4 cup mint leaves, to serve
Instructions
- Bloom the saffron. Using a mortar and pestle or a spice grinder, pound or grind the saffron threads to a fine powder. Transfer to a small bowl and add the hot water; set aside for 10 minutes.
- Make the saffron marinade. To a large bowl, add the orange juice and half the orange zest, lemon juice and half the lemon zest, garlic, Aleppo pepper, and 1/4 cup olive oil. Pour in the saffron water and whisk to combine. Pour 1/4 cup of the marinade into a separate small bowl and set aside.
- Marinate the lamb. 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.
- 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. Tuck orange rounds between the lamb chops. Sprinkle on the remaining lemon and orange zests. Finish the dish with the reserved whole mint leaves. Serve with more Minty Yogurt Sauce on the side.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, saffron, and Aleppo pepper used in this recipe.
- Note: Blooming in hot water before adding the saffron to a dish extracts the complex flavor and color of saffron and turns the water a bright orange-yellow color.
- Storage: Store any leftover lamb lollipops in an airtight container in the fridge for up to 3 days. Reheat them in a pan gently, or slice and serve the meat cold on a salad or in a wrap.
Nutrition
Calories: 115kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9.2g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.6g | Cholesterol: 0.2mg | Sodium: 8.2mg | Potassium: 132.6mg | Fiber: 1.9g | Sugar: 4.5g | Vitamin A: 298IU | Vitamin C: 38.7mg | Calcium: 36.2mg | Iron: 0.4mg
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