I can count on one hand, the number of times I have eaten lamb in my life. Sorry mom, but your leg of lamb smells like dirty feet and doesn’t taste any better. (I love you!) And they are so stinking cute I can’t get over the visual. They are so fluffy and soft and cute and cuddly and adorable and oh my goodness how can anyone eat one?
I can honest to goodness count on one finger the number of times I have actually enjoyed lamb–that being last night. We made garlic-ginger-soy glazed lamb lollipops with a mint green goddess sauce. The lollipops were grilled perfectly, which resulted in a juicy bite with a hint of sweetness. The green goddess sauce complemented the bold flavor of the lamb while not overpowering it at all as a result of the marriage of mint with cilantro, green onions, and pistachios.
Although I must admit that I will probably only eat lamb once a year on Easter, but at least I know I have a delicious flavor framework to work with.
Lamb Lollipops with Mint Green Goddess Sauce:
Heavily inspired by my dear friend Martha
For the Lamb Lollipops:
- 2-3 cloves chopped garlic
- 2 tablespoons chopped fresh peeled ginger
- 1/4 cup low-sodium soy sauce
- 1/2 cup olive oil
- a number of turns on the mill of cracked black pepper
- 6 to 8 lamb chops, frenched and completely trimmed (I left this job to the Bunny)
- In a medium bowl, mix together garlic, ginger, soy sauce, olive oil, and pepper.
- Place lamb chops in a large ziploc plastic bag and add the garlic-ginger-soy mixture.
- Marinate for at least 30 minutes, but ideally longer, up to overnight.
- Meanwhile, preheat grill to medium high heat.
- Remove lamb chops from marinade, wiping off any excess and place on grill.
- Grill, rotating lamb chops 1/2 turn after 1 minute.
- Continue grilling until cross-hatch marks form, about 1 minute more.
- Flip 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.
For the Mint Green Goddess Sauce:
- 3-4 scallions, loosely chopped
- 1 small bunch of cilantro
- 1 small little plastic container thing of mint–remove all the leaves
- a palmful (probably about 1/4 cup) of shelled pistachios
- 1/3 cupish of white balsalmic vinegar (normal balsamic would work, but would turn your sauce and unsightly funky color)
- about 1/2 cup olive oil
- salt and pepper to taste
- Throw loosely chopped scallions, cilantro, mint leaves, pistachios, and vinegar in the food processor.
- As you are pulsing, add olive in a steady stream through the top.
- Pulse until your desired pureed consistency.
- Adjust for taste.
- Serve with the lamb lollipops.