Charbroiled lamb lollipops with cumin-coriander yogurt

Executive Chef Porfirio Gomez
Andrei's, Irvine

Porfirio Gomez has witnessed it firsthand: Customers unfamiliar with lamb try this appetizer and become immediate fans. "The secret is the temperature," he said. "You've got to serve it at a perfect medium-rare."

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