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Ingredients
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BREAKFAST FAVORITES
Method
BREAKFAST FAVORITES
- 1
Trim each lamb rib chop to remove excess fat and cap. Frenched the bones by carefully scraping away meat along the rib, leaving a clean handle to grip.
- 2
Tie each chop with kitchen twine near the bone to create a stable, uniform lollipop shape.
- 3
In a bowl, whisk together olive oil, minced garlic, chopped rosemary, lemon zest, kosher salt, black pepper, and smoked paprika (if using) until well combined.
- 4
Toss or brush the lamb lollipops with the marinade until evenly coated. Let marinate for 20-30 minutes at room temperature or refrigerate for up to 4 hours for deeper flavor; bring back to room temperature before cooking.
- 5
- 6
Sear the lamb lollipops 2-3 minutes per side until deeply browned and the internal temperature reaches about 130-135°F (54-57°C) for medium-rare. Adjust time for desired doneness.
- 7
Transfer to a plate and rest for 5 minutes, loosely tented with foil.
- 8
Make a quick yogurt herb sauce: in a small bowl, whisk together yogurt, dill, lemon juice, and a pinch of salt until smooth.
- 9
To serve, plate the lamb lollipops and offer the yogurt sauce on the side. This dish is gluten-free as written; if using packaged sauces, verify GF status.
