Lamb Lollipops Recipe

Prep lamb

Pat the lamb rib chops dry with paper towels. If not already frenched, trim excess fat and push meat down to expose the bone end ('lollipop'). Bring chops to room temperature for 20–30 minutes before cooking.

Season

Rub the chops with 2 tbs olive oil. Season both sides evenly with 1.5 tsp kosher salt and 1 tsp black pepper.

Make the rub

In a small bowl, combine 2 tsp paprika, 1.5 tsp berbere powder, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground fenugreek, 1/4 tsp ground cinnamon, 1/2 tsp garlic powder, and 1/2 tsp brown sugar. Stir until uniform.

Apply rub

Evenly sprinkle and press about 1/2 to 1 tsp of the berbere spice rub onto the meaty side of each lamb chop (reserve any leftover rub for another use). Use a gentle pressing motion so the rub adheres to the oiled surface.

Toast seeds (optional)

Heat a small dry skillet over medium heat. Add 3 tbs white sesame seeds and 1 tbs black sesame seeds and toast, stirring, until fragrant and lightly golden, about 1–2 minutes. Transfer to a plate to cool.

Coat chops

Lightly press the toasted sesame seeds onto the edges and meaty surfaces of the chops so they form a thin crust. The oil on the lamb will help them adhere.

Cook lamb

Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot, or preheat a grill to high. Add a tablespoon of oil to the pan if using a skillet. Sear the lamb lollipops, meaty side down first, for 2–3 minutes until a deep brown crust forms and sesame seeds are toasted. Turn and sear the bone side or other side for 1.5–2 minutes. For medium-rare internal temperature aim for 57–60°C (135–140°F). Adjust times for thickness: thinner chops will need less time. Total cook time ~4–6 minutes.

Rest

Transfer cooked chops to a warm plate, tent loosely with foil, and rest for 5 minutes so juices redistribute. While resting, sprinkle an extra 1 tsp sesame seeds over the chops if desired.

Make chermoula yogurt

In a blender or food processor combine 1 cup plain yogurt, 1/2 cup cilantro, 1/4 cup parsley, 2 tbs mint (if using), 2 tbs lemon juice, 2 tsp olive oil, 1 minced garlic clove, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Blend briefly until herbs are finely chopped and sauce is smooth but still slightly textured. Taste and adjust salt or lemon as needed. Chill until ready to serve.

Spoon a generous dollop of chermoula yogurt onto a serving platter or individual plates. Arrange lamb lollipops on top or alongside. Garnish with chopped cilantro, lemon wedges, and a light scatter of sesame seeds. Serve immediately so lamb is warm with cool sauce for contrast.