Annie Starke's Charred Lamb Lollipops

Charred Lamb Lollipops

byAnnie Starke
Total 30 mins, includes cooling time
Active 30 mins
Makes 4 servings
Special Equipment
a mandoline
Special Equipment
a mandoline
  • 8 lamb lollipops, or lamb chops
  • 2 tablespoons olive oil
  • Pinch sea salt
  • Pinch freshly ground black pepper
Yogurt sauce and garnish
  • 1 teaspoon cumin seeds
  • 1 garlic clove, minced
  • 2  tablespoons extra virgin olive oil
  • 1/4 cup full-fat Greek yogurt
  • Pinch flaky salt
  • Pinch freshly ground black pepper
  • 1 small sweet onion, thinly shaved on a mandoline
  • 1 cucumber, seeds removed, sliced into half-moons
  • 1 tablespoon roughly chopped fresh mint leaves, plus an extra 6 to 8 leaves for garnish
  • 1 tablespoon fresh dill, roughly chopped
  • 1/4 cup pomegranate seeds
  • 2 pinches sumac
    1. To make the lamb: Prepare a grill for medium-high heat or heat a cast-iron pan over medium-high heat.
    2. Pat the lamb dry with paper towels. Drizzle the chops with olive oil and sprinkle with the salt and pepper. Sear the chops on both sides until medium rare (about 125°F on a meat thermometer), 2 to 3 minutes.
    3. To make the yogurt sauce and garnish: In a skillet, toast the cumin seeds until fragrant, then add to a bowl. Add the garlic and olive oil and stir together. Set aside for a few minutes to steep. Whisk in the yogurt until fully combined, then season with salt and pepper.
    4. Once the chops are seared on both sides, take them off the heat and let them rest. While they rest, toss the onions in the yogurt sauce. Add the cucumber and chopped mint and stir together. Arrange the lamb lollipops on a platter, spoon over the yogurt sauce and garnish with the dill, pomegranate seeds, whole mint leaves, and sumac.