Lamb Lollipops Recipe

Prepare and Marinate

Pat the lamb lollipops dry with paper towels. In a small bowl combine 2 tbs harissa, 1 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 1 tsp salt and 1/2 tsp black pepper. Rub the marinade all over each lamb lollipop, coating evenly. Cover and refrigerate for at least 30 minutes and up to 2 hours (bring to room temperature 20 minutes before grilling).

Grill the Lamb

Preheat a grill or grill pan over high heat until very hot. Oil the grates. Sear the lamb lollipops 2–3 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C), longer if you prefer more done. Use tongs to stand them on the exposed bone for a quick sear on the fat cap if needed. Remove from the grill and let rest for 5–7 minutes before serving.

Bloom the saffron: place 0.25 tsp saffron threads in 2 tbs hot water and let steep 5–10 minutes. Meanwhile, melt 1 tbs butter in a small saucepan over medium heat. Add 1 cup rinsed rice and stir to coat for 1 minute to lightly toast. Add 1.25 cups water or stock and 0.5 tsp salt, then pour in the saffron and its soaking liquid. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed and rice is tender. Turn off heat and let rest, covered, 5 minutes. Fluff with a fork before plating.

Prepare cucumber: grate the cucumber and squeeze out excess moisture using a clean towel or paper towel. In a bowl combine 0.5 cup Greek yogurt, 0.5 cup grated cucumber, 0.5 minced garlic clove, 1 tsp olive oil, 1 tsp lemon juice, 1 tsp chopped dill (or mint), 0.25 tsp salt and 0.125 tsp black pepper. Mix until smooth. Chill while other components cook to allow flavors to meld.

Preheat the grill or grill pan to medium-high. Toss 0.5 cup zucchini slices, 0.25 cup red bell pepper strips and 0.25 cup red onion wedges with 1 tbs olive oil, 0.25 tsp salt and 0.125 tsp black pepper. Grill vegetables until tender and lightly charred, about 2–4 minutes per side depending on thickness. Remove and keep warm.

In a small food processor or blender combine 0.25 cup cilantro, 0.25 cup parsley, 0.5 tsp chopped jalapeño or aji amarillo (adjust to heat preference), 0.5 garlic clove, 2 tbs olive oil, 1 tsp red wine vinegar (or lime juice), 0.25 tsp salt and 1 tsp water. Pulse until a loose, slightly chunky sauce forms. Taste and adjust salt, acid or heat. Transfer to a small bowl.

To plate for one: spoon about 1/2 cup saffron rice in the center of the plate. Arrange grilled vegetables beside the rice. Place the 3 rested lamb lollipops leaning on the rice so the bones create a visual lollipop effect. Dollop 1–2 tbs tzatziki near the lamb, and drizzle or spoon 1–2 tbs aji across the lamb and vegetables for brightness and heat. Finish with 1 tsp extra virgin olive oil, a squeeze of lemon wedge, and a sprinkle of microgreens or chopped parsley.

Serve immediately while lamb is warm. Leftover tzatziki and aji keep covered in the refrigerator for up to 2 days.