Asian Lamb Lollipops Recipes

LAMB LOLLIPOPS

Steps:

• Liberally sprinkle the chops with salt and pepper all over.
• In a small bowl, combine the garlic, rosemary, thyme, and salt. Add the oil and whisk until combined.
• Pour the marinade all over the chops and turn to coat. Cover with plastic wrap and place in the fridge for at least 2 hours, or overnight.
• Heat a large heavy skillet over medium-high heat, or turn your grill on medium-high heat for direct heat grilling.
• Sear the chops (in batches if using a hot skillet) until browned on both sides, about a total of 4 to 5 minutes for medium to medium-rare.
• Transfer to a platter and squeeze a lemon wedge over the top. Sprinkle with a little more sea salt, if desired. Serve at once.

ASIAN LAMB LOLLIPOPS

Steps:

• Step 1 Whisk together in a bowl brown sugar, ground ginger, garlic, soy sauce, and sambal paste. Place lamb chops in a resealable plastic bag and pour marinade over chops. Seal and massage ingredients together. Marinate in the fridge for 4-6 hours.
• Step 2 Using a large nonstick skillet or cast iron heat oil over medium high heat. This may get a little smoky so turn on your fan. Remove lamb chops from marinade, shake excess off. Sear in pan, each side about 2 minutes. Allow to rest.
• Step 3 Bring marinade to a rolling boil in a sauce pan and reduce until thickened and syrup like consistency. Brush on chops after cooking.
• Step 4 Remove and garnish with chopped cilantro and green onion. Serve immediately.

ASIAN LOLLIPOPS

Steps:

• Directions For the lamb chops or drumsticks: Combine the brown sugar, garlic, cilantro, soy sauce, ginger, chili pepper, Chinese five spice and salt to taste. Massage into the meat for 5 to 10 minutes, and then let marinate 4 to 6 hours in the refrigerator. Heat the broiler and broil the meat to the doneness of your liking, 2 to 3 minutes per side for medium rare (lamb chops) Serve 2 or 3 chops over each serving of pasta (recommend zuchinni and carrot pasta recipe). For chicken, after searing bake at 325 until cooked thoroughly.

LAMB LOLLIPOPS WITH GARLIC & ROSEMARY RECIPE

Steps:

• Season each side of lamb liberally with salt and pepper.
• Sprinkle a little rosemary onto each side of the lamb lollipops, pressing down so it sticks.
• heat olive oil in a cast iron skillet on medium-high heat. Once hot, add garlic and sprig of rosemary into the skillet and spread evenly (about 2 tablespoons of rosemary removed from stem). Add the lamb and sear 4-5 minutes per side for medium. Garnish lamb with fresh rosemary if desired and serve immediately.

ASIAN LOLLIPOP LAMB CHOPS

Steps:

• For the lamb chops: Combine the brown sugar, garlic, cilantro, soy sauce, ginger, chili pepper, Chinese five spice and salt to taste. Massage into the lamb chops for 5 to 10 minutes, and then let marinate 4 to 6 hours in the refrigerator.
• For the pasta: Cook the fusilli pasta according to package instructions. Drain.
• Meanwhile, in a large saucepan, heat the olive oil and butter over medium-high heat. Cook the garlic for 1 minute without browning, and then add the zucchini and carrots. Cook for 2 to 3 minutes, stirring occasionally. Add the drained pasta and cook for another minute.
• Add the heavy cream, bring to a boil, reduce to a simmer and cook for 3 to 5 minutes. Just before serving, add the cilantro, Parmesan and season with salt and pepper. Heat the broiler and broil the chops to the doneness of your liking, 2 to 3 minutes per side for medium rare. Serve 2 or 3 chops over each serving of pasta.

LAMB LOLLIPOPS WITH GREEN GODDESS MINT DIPPING SAUCE AND ROASTED POTATOES

Steps:

• In a medium bowl, whisk together garlic, ginger, soy sauce, 1/4 cup oil, and pepper. Place lamb chops in a large shallow baking dish and pour over garlic mixture. Cover and let marinate, refrigerated, overnight.
• Preheat oven to 400 degrees. Oil a large rimmed baking sheet; set aside. Bring a large pot of water to a boil over high heat. Add potatoes and cook until just tender, about 15 minutes. Drain and transfer to prepared baking dish. Add rosemary and drizzle with remaining olive oil.
• Transfer to oven and roast 15 to 20 minutes. Turn potatoes by shaking sheet and continue roasting, 15 to 20 minutes more, until golden brown.
• Meanwhile, preheat grill or a grill pan over medium high heat. Remove lamb chops from marinade, wiping off any excess and place on grill. Season with salt and pepper, and grill, rotating lamb chops 1/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more. Turn lamb chops and repeat process on opposite side. Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with dipping sauce.

KOREAN LAMB CHOPS WITH GRILLED SCALLIONS

Steps:

• Preheat grill to medium-high heat. Meanwhile, make the Korean glaze. Combine soy sauce, mirin, brown sugar, sesame oil, onion powder, garlic powder, ginger powder, and 3/4 cup of water in a small saucepan over high heat. Bring to a boil, then reduce heat to a simmer for 3-4 minutes. Combine remaining 1 tablespoon water with cornstarch in a small bowl. Add half of the cornstarch slurry to sauce and let simmer one minute. If not thick enough, add remaining slurry and cook another minute.
• Sprinkle lamb loin chops on all sides generously with Kosher salt. Grill until a rosy medium-rare. During the last minute of cooking, slather on Korean glaze. Meanwhile, brush scallions with canola oil and season with Kosher salt. Grill, turning once, until slightly charred in spots.
• Serve Korean Lamb Chops with grilled scallions and extra Korean glaze, and top with chopped cilantro/parsley and sesame seeds. Devour.

RIB OF THE WEEK: GARLIC & ROSEMARY LAMB LOLLIPOP CHOPS

Steps:

• Grab your lamb rib chops. Give them a quick rinse under cold water. Pat them dry.
• To French the ribs, with a very sharp knife, remove the fat and meat down to the bone on all sides, scraping the bone clean.
• Sprinkle them with kosher salt to taste.
• Drizzle them with olive oil. Rub the oil on all sides.
• Sprinkle with minced rosemary.
• Smear each rib with garlic.
• Add freshly cracked pepper to taste.
• If you like, marinate the ribs like this overnight in the fridge. Otherwise, they're ready to cook.
• Drizzle a little olive oil in a large, heavy-bottomed frying pan. Set it on the stove over medium-high heat for a minute or two to heat up.
• When the pan is nice and hot, drop in your chops.
• Sear them like this for a few minutes, until they've developed a nice brown crust on the bottom. (The time will vary from maybe 3-6 minutes per side, depending on how rare you like your lamb.) If the pan starts to smoke, lower the heat a bit.
• When they have a nice crust, flip them over.
• Sear them on this side for about the same amount of time as you cooked the other side, so the chops cook evenly.
• When they have a nice brown crust on the bottom, yank them out of the pan. Let them rest for maybe 5 minutes to help them stay juicy.
• Garnish with a little freshly chopped mint. Enjoy!

PAN SEARED LAMB LOLLIPOPS (CHOPS) WITH ROSEMARY, GARLIC AND DIJON

Steps:

• In a small bowl, combine minced garlic, lemon zest, dijon mustard, minced rosemary, and olive oil; set aside.
• In a large bowl or baking sheet, season lamb chops liberally with kosher salt and fresh ground pepper.
• Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours.
• When ready to cook, heat a large saute pan over medium-high heat. Add a drizzle of olive oil and when you know the pan is nice and hot, add lamb chops and cook 2-3 minutes without touching. Turn chops over and cook on other side the same amount of time.
• Remove chops to plate and let rest about 5 minutes.
• Repeat with remaining chops until all are cooked.
• If pan starts to smoke, turn heat down. Serve as is or with mint jelly.

LAMB LOLLIPOPS

Steps:

• Trim the silver skin off lamb racks and cut into individual chops. Rub lamb with Smoked Salt, Herb Butter and black pepper. Then toss the racks with olive oil, garlic and rosemary.
• Turn on grill or start fire making sure grill is hot before placing lamb on grill. Rub the grill with a towel coated with olive oil. Place lamb lollipops on grill and cook for 3 to 4 minutes on each side or desired doneness.

VIETNAMESE AROMATIC LAMB CHOPS

Steps:

• Place the lamb chops into a roasting pan, and season evenly with the garlic, garlic powder, chili powder, sugar, salt, and pepper. Drizzle with 1 tablespoon of lime juice, soy sauce and olive oil. Cover and refrigerate overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Allow the lamb to stand at room temperature while the oven preheats.
• Roast uncovered in the preheated oven to your desired degree of doneness, about 20 minutes for medium, or 30 minutes for well done. Garnish with a sprinkle of cilantro and squeeze lemon and lime juice over the top before serving.

GRILLED HOISIN LAMB LOIN CHOPS

Steps:

• In a shallow bowl whisk together the hoisin sauce, diced garlic, sesame oil and red and black peppers. Add lamb loin chops and half of chopped cilantro. Turn to coat or place all in a plastic bag and turn to coat. Allow to marinate at least 30 minutes or longer.
• Preheat grill to 350°F (medium heat). Clean and oil your grill.
• Grill 3 minutes, turn each chop 90 degrees for that nice char grill look, and cook for another 3 minutes. Turn the chops over and baste with any remaining hoisin sauce. Cook for about 6 more minutes, turning halfway through. They should still be pink inside. Remove the chops from the grill and place on a warm plate to rest. Sprinkle with remaining chopped cilantro.
• Serve with steamed rice and vegetables.