Print this recipe

Charbroiled lamb lollipops with cumin-coriander yogurt

Recipe by:Executive Chef Porfirio Gomez
Andrei's, Irvine

Ingredients

  • Cumin-coriander yogurt
    1 cup plain Greek yogurt (or any plain yogurt)
    1 tsp. ground coriander
    1 tsp. ground cumin
    1 tsp. sumac
    Salt and pepper, to taste
    2 tsp. chopped mint

    Lemon vinaigrette
    1/2 cup lemon juice
    1/2 cup champagne vinegar
    2 tsp. Dijon mustard
    Honey, to taste
    Salt and pepper, to taste
    1/4 bunch parsley, finely chopped

    Charbroiled lamb lollipops
    French-cut rack of lamb with 7 to 8 rib bones (see note)
    1 tsp. ground cumin
    1 tsp. ground ginger
    1 tsp. salt
    3/4 tsp. black pepper
    1/2 tsp. cinnamon
    1/2 tsp. cayenne
    1/2 tsp. allspice
    1/4 tsp. ground cloves
    1 tbsp. olive oil
    6 to 8 oz. baby arugula

Directions

For yogurt: In a small bowl, mix together all ingredients except mint. Can be made up to one week in advance and refrigerated. Stir in mint just before serving.

For vinaigrette: In a medium bowl, whisk together all ingredients except parsley. Consistency will be thick and syrupy. Stir in parsley just before serving.

For lamb: Cut frenched chops into even thickness. Mix spices in a small bowl. Rub spice mix on lamb and let marinate at least 1 hour. Brush with olive oil before placing on an open-flame grill. Grill for about 2 minutes on each side for a perfect medium-rare.

To serve: Dress arugula with lemon vinaigrette and place on plates with lamb lollipops. Serve with cumin-coriander yogurt.

Note: Frenched rack of lamb has been cut so the rib bones are exposed, making the sticks for these "lollipops." You can often purchase a rack of lamb already frenched or do it yourself by trimming the meat off the bone-end of the chops.

Serves 2

Photo: © 2018 Ajenda Public Relations

Califonia Bountiful