Mint Sauce Lamb Lollipopsa: best lamb recipe for 2023?

Mint Sauce Lamb Lollipops

One other item in the recent RedMart delivery was a very tiny French-cut rack of lamb. So I did another fridge raid to see what was in there and created today for a side-order at dinner Mint Sauce Lamb Lollipops. This was ChillaxBBQ Stay@Home Recipes #10. And it was a cracker, but a dish I had to cook in two ways for the varying desires of ‘doneness’ from the family in solitary. Yes, sadly, I had to cook some at ‘well-done’.

Dear me, I feel dirty. Well done = AKA cremated. So for the normal meat-eaters, I did the usual low and slow reverse-sear to medium rare with a final char. For those that like cremation as a methodology for cooking, I took the rack from the oven, cut the cutlets into individual ‘lollipops’, and then pan-fried them in some butter until cooked to over-done.

But let’s start at the start before we get to how it should be cooked. Here is the recipe for ChillaxBBQ Stay@Home Recipes #10 and the Mint Sauce Lamb Lollipops.

• 1x French-cut Lamb Rack – stab all over with a tenderiser or metal skewer;
• Push the meat on the bone down to the meat lollipop part using the back of a knife so you have a clean bone;
• Drizzle with Olive oil and give a good sprinkle with sea salt & cracked black pepper all over on all sides;
• I then covered the lamb meat on all sides with mint sauce – give it good even coverage, not too thick though so as not to overpower;
• Pop that onto a baking tray and throw it in the oven at 90 degrees for 60 minutes (for medium-rare);
• Out of the oven and char the meat in a dry pan until slightly blackened and charred;
• Cut into individual chops and wrap the bone ‘handle’ with silver foil like in the photo;
• Plate them up on a plank as in the photo and stand well back to avoid the feeding frenzy.

So, there is another recipe for you folks. This is ChillaxBBQ Stay@Home Recipes #10, and this is my Mint Sauce Lamb Lollipops. Bloody brilliant recipe, beautiful outcomes from a presentation and flavour perspective. I think these really do look wonderful, even if I say so myself.

I’d have that any day of the week in a restaurant. But as you will see guys it is actually quite easy to prep, cook, and plate. If you have some lamb get into it and have a crack. This is Bill Wallace friendly too as it was made from what was in the fridge. Go on, have a crack – ENJOY!!!

Is Life a Recipe YouTube Channel

Lamb Lollipops recipes galore…

Lamb lollipops, also known as lamb chops or lamb rib chops, are delicious and elegant dish made from the rib section of lamb. They are called “lollipops” due to their unique presentation, where the meat is trimmed down the rib bone to create a clean, exposed bone handle that resembles a lollipop.

To prepare lamb lollipops, follow these general steps:

Ingredients:

• Lamb rib chops
• Olive oil
• Fresh herbs (such as rosemary, thyme, or mint)
• Salt and pepper

Instructions:

1. Prepare the lamb chops: Start with high-quality lamb rib chops. You can ask your butcher to prepare them for you by trimming the meat away from the rib bone, leaving a clean exposed bone at the end.
2. Marinate or season: You can marinate the lamb chops with a mixture of olive oil, minced garlic, chopped herbs, salt, and pepper. Alternatively, you can simply season them with salt and pepper for a more straightforward flavor.
3. Preheat the grill or skillet: If using a grill, preheat it to medium-high heat. If using a skillet, heat it over medium-high heat. You want a nice sear on the outside while keeping the inside juicy.
4. Grill or sear: Place the lamb chops on the grill or skillet. Cook for about 3-4 minutes on each side, depending on the thickness of the chops and your desired level of doneness. Lamb is often enjoyed medium-rare to medium, with an internal temperature of 130-145°F (54-63°C).
5. Resting: Once cooked to your liking, remove the lamb chops from the heat and let them rest for a few minutes. This allows the juices to redistribute, ensuring a juicy and tender result.
6. Serve: Arrange the lamb lollipops on a serving platter, with the bone handle facing up. You can garnish with additional fresh herbs for a pop of color and flavor. Serve them as an appetizer, a main course, or even as part of a fancy dinner spread.

Remember that cooking times may vary depending on the thickness of the chops and your cooking method. It’s essential to use a meat thermometer to ensure the lamb is cooked to your preferred level of doneness.

Lamb lollipops make for an impressive and flavorful dish that’s perfect for special occasions or when you want to treat yourself to a delicious meal.

Lamb Lollipops – so what are they…?

Lamb lollipops are a delicious and elegant dish that involves individual chops cut from a rack of lamb. The term “lamb lollipops” is quite fitting because these chops are held by the bone, resembling a lollipop. They are known for their tender and succulent meat, making them a popular choice for special occasions and gatherings. The meat is often marinated or seasoned with various herbs and spices, enhancing its flavor before being cooked.

Preparation and Cooking: To prepare lamb lollipops, the rack of lamb is usually frenched, which means the meat is trimmed from the rib bones, leaving a clean, exposed bone handle at one end of each chop. This handle makes them easy to pick up and eat by hand, similar to how one might eat a lollipop. The lamb chops can be seasoned with a variety of ingredients, such as garlic, rosemary, olive oil, lemon, and sea salt, to enhance their taste. They can be grilled, pan-seared, or even oven-roasted to achieve a flavorful crust on the outside while keeping the meat juicy and tender inside.

Serving and Accompaniments: Lamb lollipops can be served as appetizers or as a main course. They are often accompanied by dipping sauces like mint pesto, chimichurri, or yogurt-based sauces to complement their rich flavor. Common side dishes include roasted vegetables, mashed potatoes, or couscous. The presentation of lamb lollipops, with their exposed bone handles and flavorful seasoning, adds an element of visual appeal to the dining experience.

Difference from Lamb Chops: Lamb lollipops are often compared to traditional lamb chops. The main difference lies in their presentation and the way they are cut. While both are taken from the rack of lamb, lamb lollipops are typically cut to expose the bone handle, making them easier to pick up and eat. Traditional lamb chops, on the other hand, are typically served with meat covering the bone.

Mint Sauce

Mint sauce is a condiment typically made from chopped fresh mint leaves, vinegar, and sugar. It’s commonly used as a flavor-enhancing accompaniment to various dishes, especially roasted lamb in many cuisines, particularly British cuisine. The bright and tangy flavor of mint sauce complements the richness of the meat, providing a refreshing contrast.

To make mint sauce, you generally need the following ingredients:

• Fresh mint leaves: Chopped finely to release their flavor.
• Vinegar: Usually white wine vinegar or malt vinegar is used.
• Sugar: Often granulated white sugar, although you can adjust the sweetness to your preference.
• Water: In some recipes, water is added to help dilute the vinegar and sugar mixture.
• Optional: Some variations might include ingredients like lemon juice or a touch of salt.

Here’s a simple recipe for making mint sauce:

Ingredients:

• 1/2 cup fresh mint leaves, finely chopped
• 1/4 cup white wine vinegar or malt vinegar
• 2 tablespoons granulated sugar
• 2 tablespoons water (optional)
• Pinch of salt (optional)

Instructions:

1. In a bowl, combine the chopped mint leaves and sugar. If using salt, add it as well.
2. Heat the vinegar in a small saucepan until it’s warm (not boiling).
3. Pour the warm vinegar over the mint and sugar mixture. If desired, add water to adjust the consistency and dilute the mixture slightly.
4. Stir well to dissolve the sugar and let the mixture sit for about 15-20 minutes to allow the flavors to meld.
5. Taste and adjust the sweetness or acidity if needed by adding more sugar or vinegar.
6. Once you’re satisfied with the taste, transfer the mint sauce to a clean jar or container with a tight-fitting lid.
7. Store the mint sauce in the refrigerator until you’re ready to use it.

Mint sauce can be served alongside roasted or grilled meats, such as lamb, as well as with some vegetable dishes. It adds a burst of freshness and tanginess to the meal. Feel free to adjust the proportions and ingredients according to your taste preferences.