Lamb Lollipops* Recipe

Prep lamb

Pat lamb rib chops dry with paper towels. Trim any excess fat if desired and french the bones further if needed so each chop has a clean handle.

Season both sides of the lamb chops with kosher salt and freshly ground black pepper. Drizzle with 2 tbs olive oil and rub to coat evenly. Let rest at room temperature for 20–30 minutes while you prepare the sauces (this helps even cooking).

Cook

Heat a heavy skillet or grill pan over medium-high heat until very hot (about 2–3 minutes). Add the lamb chops in a single layer (work in batches if needed). Sear 2–3 minutes per side for medium-rare (internal temperature about 125–130°F / 52–54°C), adjusting time for thickness. For cross-hatched grill marks, rotate chops 45° halfway through each side's sear. After searing both sides, move to indirect heat or reduce heat and cook to desired doneness. Rest chops 5 minutes tented loosely with foil before serving.

In a medium bowl, combine 1 cup Greek yogurt, 2 tsp curry powder, 1/2 tsp ground cumin, 1 minced garlic clove, 1 tbs lemon juice, 1/2 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and taste; adjust salt or curry level as desired.

Cover and refrigerate for at least 15 minutes to allow flavors to meld. Bring to cool room temperature before plating, if preferred.

Place thinly sliced red onion in a small heatproof bowl or jar. In a small saucepan, combine 1/4 cup rice vinegar, 1/4 cup water, 1 tsp sugar, 1/2 tsp kosher salt, and 1/4 tsp red pepper flakes (if using). Bring just to a simmer to dissolve sugar and salt, then remove from heat.

Pour the hot pickling liquid over the onions, stir to submerge, and let cool to room temperature (about 20–30 minutes). For quick service you can use after 20 minutes; for milder flavor refrigerate at least 1 hour. Store refrigerated up to 5 days.

In a food processor, combine 1 cup packed mint leaves, 1/4 cup parsley, 2 tbs toasted pine nuts or almonds, 2 tbs grated Parmesan, 1 chopped garlic clove, 1/2 tsp lemon zest, 1 tbs lemon juice, 1/4 cup extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Pulse until the mixture forms a coarse pesto. Scrape down the sides and process again, adding an extra teaspoon or two of oil or water if needed to reach a saucy but spoonable consistency. Taste and adjust salt, lemon, or cheese to preference. Transfer to a bowl and refrigerate until ready to serve.

Place a spoonful (about 1 tbs) of curry yogurt on each serving plate or on a communal platter as a base.

Arrange rested lamb lollipops on top of or beside the yogurt. Spoon 1–2 teaspoons of mint pesto over each chop or dot the platter with pesto for dipping.

Top lamb with a small spoonful of pickled onion relish (about 1 tsp per chop) to add brightness and acidity. Garnish with microgreens or cilantro and serve lemon wedges on the side for squeezing.

Serve immediately while lamb is warm. Leftover curry yogurt and mint pesto can be refrigerated up to 3 days; pickled onions up to 5 days.