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Ingredients
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Marinated Lamb
Basting & Finish
Skewers (if using)
Method
Marinated Lamb
- 1
Prepare lamb
If not already frenched, trim excess fat and membrane from the rib bones, exposing about 1–1.5 inches of clean bone to create lollipops. Pat chops dry with paper towels.
- 2
Make marinade
In a bowl whisk together Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, black pepper, kosher salt, chopped rosemary, chopped mint, and red chili flakes (if using) until smooth.
- 3
Add the lamb lollipops to the marinade and massage so each piece is evenly coated. Cover and refrigerate for at least 2 hours, preferably 4–6 hours or up to overnight for best flavor penetration.
Skewering & Preheat
- 4
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread one lamb lollipop onto each skewer by piercing through the meaty end and sliding the chop so the bone sticks out as a handle.
- 5
Cook & Baste
- 6
- 7
Flip the lollipops and cook an additional 2–3 minutes for medium-rare (internal temp 130–135°F / 54–57°C). For medium cook 3.5–4 minutes per side. If broiling, place on a rimmed sheet and broil 3–4 minutes per side, watching closely to avoid burning.
- 8
Baste
In the last 1–2 minutes of cooking, melt the unsalted butter with 1 tablespoon olive oil in a small saucepan or microwave briefly. Brush the butter mixture onto both sides of the chops to add shine and flavor, repeating once more while resting on the grill or pan.
- 9
Remove lamb from heat when desired doneness is reached. Tent loosely with foil and rest for 5 minutes; carryover will raise the temperature slightly.
Finish & Serve
- 10
- 11
Serve 6 pieces as an appetizer or part of a larger mezze/shishlik spread. Recommended pairings: yogurt-mint dip, grilled vegetables, or warm flatbread.
