These sweet yet savory bites take only minutes to cook and will make an elegant presentation on your Easter table.
Cane Syrup-Glazed Lamb Lollipops
Makes 6 to 8 Servings
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¾ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground ginger
- 16 small (¾-inch-thick) lamb rib chops (about 2 pounds)
- 2 tablespoons vegetable oil, divided
- ⅓ cup fresh orange juice
- 2½ tablespoons Worcestershire sauce
- 2 tablespoons cane syrup
- 2 small cloves garlic, grated
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon apple cider vinegar
- ⅛ to ¼ teaspoon crushed red pepper
- Garnish: crushed red pepper, chopped fresh rosemary
- In a small bowl, stir together salt, black pepper, paprika, cumin, coriander, and ginger; sprinkle salt mixture all over lamb chops. Let stand at room temperature for 40 minutes. Pat lamb chops dry. 2. In a 12-inch stainless steel skillet, heat 1 tablespoon oil over medium-high heat. Add half of lamb chops; cook until browned and an instant-read thermometer inserted in thickest portion registers 130° to 135°, about 1 minute per side, or to desired degree of doneness. Transfer lamb chops to a large plate; keep warm. Repeat with remaining 1 tablespoon oil and remaining lamb chops. Discard drippings; wipe skillet clean.
- In same skillet, bring orange juice, Worcestershire, cane syrup, garlic, rosemary, vinegar, and red pepper to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 4 minutes. Brush mixture all over lamb chops. Garnish with red pepper and rosemary, if desired.