Lamb Lollichops

Lollipop style/Frenched lamb chops, rubbed with Indian spices, grilled and served with a cilantro, caper, yogurt aioli, and fig jam.

Ingredients

Yogurt Aioli

1 cup mayonnaise

¾ cup Greek yogurt, plain, whole milk

4 teaspoons Dijon mustard

1 1/2 teaspoons puréed, anchovy

½ teaspoon freshly minced, garlic

1/4 cup cilantro, lightly packed

Salt & pepper, to-taste

2 tablespoons capers, lightly chopped

Dry Rub

1 1/2 teaspoons turmeric

1 tablespoon whole, coriander seeds

1 teaspoon whole, black peppercorns

1 tablespoon garam masala (Pure Indian brand) click on link

3/4 teaspoon Kashmiri chili powder

1 teaspoon paprika

2 teaspoons onion powder

1 1/4 teaspoons table salt

Mortar & Pestle for grinding

Grilled Lollipop Lamb Chops

2 "Frenched" racks of lamb, cut into chops (about 2 pounds total/Whole Foods, New Zealand lamb)

Meat thermometer

Lemon wedges

Fresh cilantro

Fig jam

Directions

Yogurt Aioli

Add all ingredients except the capers to a small blender (bullet blender) and pulse until smooth. Lightly season with salt & pepper and blend. Pour into a bowl and mix in the capers. Refrigerate until ready to use, and then serve at room temperature.

Dry Rub

Add all ingredients to the mortar & pestle and grind.

Grilled Lollipop Lamb Chops

Note: I used a Trager smoker/grill to cook my recipe. Everybody's grills will be different, so adjust cooking time as needed to reach your preferred doneness. For best results the lamb should be med-rare to medium.

Let lamb chops come to room temperature. Press all sides of each lamb chop into the dry rub and shake off excess.

Lightly oil the grill grate and then

heat to 450F. Arrange the lamb chops on the grate and cook 3-4 minutes. Turn chops over and cook until you reach desired doneness (130F-140F). Serve immediately with the yogurt aioli, fig jam and lemon wedges. garnish with fresh cilantro. Serves 3-4.