Cumin- and Lemon-Scented Lamb Lollipops with Skordalia


2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground coriander seed
2 teaspoons ground fennel seed
2 teaspoons kosher or sea salt, plus extra to taste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 cup blended oil (olive and canola)
4 tablespoons lemon juice
4 tablespoons red wine
1/4 cup diced Spanish or yellow onion
4 garlic cloves, minced
1 tablespoon honey
2 racks baby lamb, Frenched
Freshly ground black pepper


Heat oven to 375°. In a small pan over low heat, add spices and “toast” until they become fragrant; stir often and transfer to a bowl to cool.

In the bowl of a food processor or blender, add spices, oil, lemon juice, red wine, onion, garlic, and honey; pulse until well blended. Place lamb racks in a deep pan or large Ziploc storage bag. Add marinade and cover the lamb thoroughly. Seal and refrigerate 8-24 hours.

Remove lamb from refrigerator 30 minutes before cooking. Heat your grill or a large heavy-bottomed pan to medium-high. Remove lamb, shake off excess marinade, and season with salt and pepper; cook 3 minutes per side.

Then place lamb in an ovenproof pan and cook in oven to medium-rare (145º on a meat thermometer). Remove from oven and let rest 10 minutes. Slice between bones for individual chops, and serve with Skordalia.



Makes 6 to 8 servings.


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