These zesty lamb pops will be a big hit! But since they are small, you’ll want to double or triple the recipe for a larger crowd. They require no utensils; just pick them up, dip them in the yogurt sauce, and enjoy!
1 teaspoon minced garlic
2 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
⅓ cup extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
700 g rack of lamb, cut into individual chops
Spicy Tzatziki Sauce Ingredients
2 tablespoons hot water
1 teaspoon saffron threads
½ cup plain Greek yogurt
1 teaspoon chopped fresh mint
1 teaspoon freshly squeezed lemon juice
¼ teaspoon kosher salt
Set the EGG for direct cooking with the Cast Iron Grid and preheat the EGG to 260ºC/500ºF.
To make the marinade, combine the garlic, lemon zest, lemon juice, cumin, coriander, paprika, cardamom, cinnamon, olive oil, salt, and pepper in a small bowl and mix well.
Lay the lamb chops flat in a large shallow pan, pour the marinade over, and toss well to coat. Cover with plastic wrap and refrigerate for 6 hours or overnight.
Remove the lamb from the marinade, discarding the remaining marinade, and place the lamb on the Grid. Close the lid of the EGG and cook for 2 to 3 minutes on each side, until the instant read thermometer inserted in the centre of one of the lamb chops registers 52ºC for medium-rare.
Using tongs, transfer the lamb to a platter and garnish with lemon wedges. Serve immediately with the sauce on the side.
Spicy Tzatziki Sauce Instructions
To make the sauce, pour the water into a small cup, add the saffron, and let sit for 10 minutes, then strain, reserving the water. Put the yogurt in a small bowl, add the saffron water, mint, lemon juice, and salt and stir well. Transfer to a small serving bowl, cover with plastic wrap, and refrigerate until ready to use.