Tender, juicy, and pan seared in salted butter; these lamb lollipops with a drizzle of agave syrup sit atop a bed of creamy mashed Japanese sweet potatoes!
That description above does not do this recipe any justice, peeps.
These lamb lollipops are one of my most favorite recipes, ever. Like ever ever. And I know you’re probably rolling your eyes because I say a lot of recipes are my fave. Buuuuuuttt guys, this one here is a recipe that I make when I’m trying to be on my fancy schmancy game, you feel me? Ha.
Now I’m sure some of you probably have never heard of lamb lollipops. They are a specific cut of a traditional lamb chop. Most people may not know this but there are about 3 main cuts of a lamb chop. These parts include cuts from the shoulder, the loin, and the rib of the lamb. The rib chop, which is commonly the most prized piece of lamb, houses the small cut of a thin rib that refers to the lamb lollipop. This specific cut of meat is considered super tender and full of flavor, it’s also on the pricier side too. Hence the reason why I only bring out this recipe when I’m either trying to impress somebody or just wanna treat myself!
While this recipe looks super bougie, it’s not. One of my favorite things to do when cooking is to make simple and approachable recipes that have a little swag to them. I’m using very basic spices like salt, pepper, garlic powder, and crushed red pepper to season the lamb lollipops. When you have a beautiful cut of meat, there is no need to overwhelm it with too much seasonings. Simple and subtle is the way to go when you’re already working with a flavorful cut of meat like lamb.
Lamb lollipops are also a very small section of meat, so there’s that too. Limited seasonings and the fact that they contain the rib bone for extra flavor, make them perfect for those that like to suck on their meat bones afterwards. I pan sear these lamb lollipops in salted butter because butter is life but I’m assuming you knew this already. You get a nice sear and brownness very quickly along with a bit of a char.
I like to let my lamb lollipops sit in the pan with the heat on low while I drizzle in the agave syrup directly on top of the lamb. A good rule of thumb for the agave drizzling is to think of it as you would pancakes. Not too much, not too little. The agave syrup melts and caramelizes along with the butter and spices and BOOM. What a beautiful marriage of flavors.
Lastly, I’m a huge fan of Japanese sweet potatoes. They harbor an incredible taste, texture, and add a sweet kiss to the salty/sweet lamb lollipops. I typically find Japanese sweet potatoes in Whole Foods or at my local farmers market. However, if you can’t get your hands on some, you could surely use traditional sweet potatoes or even classic russet potatoes. The myriad of flavors in this dish is surely a real treat for the palate and I know you’ll enjoy this one as much as me.
Till next time ✌🏾
- 8 pieces of lamb lollipops
- 1 stick salted butter, divided
- Garlic Powder
- Crushed Red Pepper
- Agave Syrup
- 2 large Japanese Sweet Potatoes, peeled and quartered
- 3 sprigs fresh thyme
- Optional: pomegranate ariels for garnish
- Season lamb with salt, pepper, garlic powder, and crushed red pepper on both sides. Put into fridge and let marinate for 30-45 minutes.
- In a medium sauce pan, add about 3 cups of water and add a bit of salt then bring to a boil. Add in potatoes and cook until soft, about 30-35 minutes. Drain potatoes and mash. Add in 4 tbsp butter, fresh thyme (without the stem) and stir together. Taste and salt more if needed. Set aside.
- In a large cast iron skillet or sauce pan, melt remaining 4 tbsp butter over medium heat. Add in lamb and sear on both sides until brown and cooked through.
- Drizzle agave syrup over lamb lollipops in pan and reduce heat to low and let marinate for about 5 minutes. Then remove from heat.
- Plate mashed potatoes and add lamb lollipops directly on top. Garnish with pomegranate ariels, if desired, and enjoy!