Chop It Like It's Hot: Indian-Spiced Lamb Lollipops with Mint Pesto

This is a sponsored post written by me on behalf of Loblaws Companies Inc.. All opinions are 100% mine.

Poor lamb. It gets such a bad rap because so many of us first experienced as a gamey overcooked hunk of meat with nothing to enhance its flavour besides a blob of suspiciously emerald-green mint jelly. Ugh.

It doesn’t have to be like that, though. When it’s treated just right, lamb is a wonderfully flavourful and tender cut of meat.

All you need to achieve a perfect result is a boldly spiced marinade, the right cut of lamb, and a really hot grill. Easy peasy.

The Trick to Grilling the Perfect Lamb

I'm convinced that most people who say they don't like lamb have only ever had it well done.

The trick with lamb, regardless of whether you're planning on grilling or roasting, is to never cook it past medium. (And, if we’re being perfectly honest here, medium-rare is even better).

To achieve this on the grill, start by searing over high heat, then finish over indirect heat until the internal temperature reaches 130F for medium, or 120F for medium-rare. Let rest for about 5 minutes before serving to keep your chops nice and juicy when you cut into them.

Marinate for Extra Flavour

Lamb has a plenty of flavour on its own, which means it's a perfect candidate for marinating to add some extra layers of deliciousness.

You want to be shamelessly bold in your seasoning choices, and then add a bright pop of acid to help to neutralize some of that "lamby" flavour.

In particular, lamb downright shines when paired with equally strong seasonings like rosemary, saffron, citrus, or in this case, an Indian-inspired blend of ginger, garlic, garam masala and turmeric.

This marinade works with just about any cut of lamb, but I particularly like it with lamb rib chops.

What is a Lamb Lollipop, Anyway?

Lamb lollipops are bone-in lamb rib chops that are cut from a whole rack of lamb and trimmed to expose the end of the bone, a technique that's also known as "frenching". Most butcher shops can prepare these for you, or you can pick up a frenched rack of lamb and cut it into chops yourself if you're feeling a little more ambitious.

These adorable little chops are perfect for picking up by the bone to nibble away on… hence why they’re also sometimes known as lamb lollipops. I just can’t resist food that I can just pick up and eat!

However, if you're having trouble finding lamb lollipops, you can also use this combo of marinade and pesto with other grill-friendly cuts of meat, such as loin chops or even a whole boneless leg of lamb. Simply adjust your grilling time based on the cut you're using.

Finish with Mint and Pistachio Pesto

My very favourite part of this recipe isn’t the juicy chops you can pick up or the flavourful spices in the marinade. It’s the mint and pistachio pesto!

This condiment might not look like much, but it's a very important finishing touch because it adds a much-needed pop of fresh green mintiness. After all, lamb and mint belong together… just as long as it’s not in jelly form.

You can also use this condiment anywhere you'd use a more traditional basil pesto.  Personally, I really like it tossed with pasta and fresh peas, which means it can do double-duty for this meal if you happen to have any vegetarians at the table. (Or even just someone who's not such a big fan of lamb.)

//

Print