Lamb Lollipops with Green Goddess Mint Dipping Sauce and Roasted Potatoes
This lamb lollipop recipe, courtesy of Dan Aykroyd, is a one-of-a-kind dish perfect for Easter or any special meal.
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh peeled ginger
- 1/4 cup low-sodium soy sauce
- 1/2 cup extra-virgin olive oil, plus extra for pan
- 2 tablespoons cracked black pepper
- 24 lamb chops, frenched and completely trimmed
- 3 pounds Yukon gold potatoes, quartered
- 3 sprigs fresh rosemary
- Green Goddess Mint Dipping Pots
In a medium bowl, whisk together garlic, ginger, soy sauce, 1/4 cup oil, and pepper. Place lamb chops in a large shallow baking dish and pour over garlic mixture. Cover and let marinate, refrigerated, overnight.
Preheat oven to 400 degrees. Oil a large rimmed baking sheet; set aside. Bring a large pot of water to a boil over high heat. Add potatoes and cook until just tender, about 15 minutes. Drain and transfer to prepared baking dish. Add rosemary and drizzle with remaining olive oil.
Transfer to oven and roast 15 to 20 minutes. Turn potatoes by shaking sheet and continue roasting, 15 to 20 minutes more, until golden brown.
Meanwhile, preheat grill or a grill pan over medium high heat. Remove lamb chops from marinade, wiping off any excess and place on grill. Season with salt and pepper, and grill, rotating lamb chops 1/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more. Turn 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.