Lamb Lollipops Rub Mix Recipes

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LAMB LOLLIPOPS



Lamb Lollipops image

Provided by Food Network

Categories     appetizer

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 7

12 to 14-ounce lamb racks (4 racks serve 6 persons)
Clayton Shurley's Smoked Finishing Salt
Clayton Shurley's Powdered Herb Butter
Black pepper
Olive Oil
Chopped garlic
Chopped rosemary leaves

Steps:

  • Trim the silver skin off lamb racks and cut into individual chops. Rub lamb with Smoked Salt, Herb Butter and black pepper. Then toss the racks with olive oil, garlic and rosemary.
  • Turn on grill or start fire making sure grill is hot before placing lamb on grill. Rub the grill with a towel coated with olive oil. Place lamb lollipops on grill and cook for 3 to 4 minutes on each side or desired doneness.

HERB AND GARLIC RUB RECIPE FOR GRILLED MEAT



Herb and Garlic Rub Recipe for Grilled Meat image

This herb and garlic rub is fantastic for pretty much any kind of grilled meat. We've tried it with great success on lamb, beef, pork, and chicken. It's delicious as is but add in the element of grilling and YUM!!!!!

Provided by Cyn Gagen

Categories     Rubs and Sauces

Time 5m

Number Of Ingredients 5

2 cloves garlic (Or use a couple teaspoons of pureed garlic)
1 tbsp rosemary (use fresh for best results)
1 tsp thyme
1 tsp basil
2 tbsp olive oil

Steps:

  • Pulse together in a food processor until it forms a paste. If you use the already pureed garlic from the store, you can even just stir all of this together and won't need the food processor. That's it! You're all set to use this on whatever meat you plan to grill. Will keep for up to 5 days in the refrigerator if you don't use it all up at once.

Nutrition Facts : Calories 67 kcal, Carbohydrate 1 g, Fat 7 g, SaturatedFat 1 g, ServingSize 1 serving

GRILLED LOLLIPOP LAMB CHOPS



Grilled Lollipop Lamb Chops image

Provided by Tia Mowry

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 7

Six 3/4-inch-thick lamb chops, Frenched
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
2 teaspoons herbes de Provence
1 1/2 teaspoons agave nectar
2 tablespoons chopped fresh mint

Steps:

  • Place the lamb chops on a baking sheet. Drizzle with the olive oil on both sides, and sprinkle both sides with the sea salt, pepper and herbes de Provence. Let sit at room temp for 5 minutes.
  • Heat a grill pan over high heat until almost smoking. Add the chops, in batches if necessary, and sear for about 4 minutes. Flip, and cook for another 3 minutes for medium-rare and 5 minutes for medium. Transfer the chops to a serving platter. Drizzle with the agave and sprinkle with the mint.

LAMB "LOLLIPOPS" RUB MIX



Lamb

From a local paper by Anne Valdespino who credits "Get-Togethers With Gooseberry Patch" by Vickie Hutchins and Jo Ann Martin. I haven't made this yet so I guessed at the servings and yield. You could serve these as appetizers at a party or as a main course.

Provided by Oolala

Categories     Lamb/Sheep

Time 13m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 10

1/4 cup paprika
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons cumin
1 teaspoon cayenne pepper (optional)
1 teaspoon onion powder
1 teaspoon garlic powder
lamb chop

Steps:

  • Combine all the dry ingredients to make rub mix.
  • Put chops in plastic bag with 1 tablespoons of the rub mix for each pound of meat and shake well.
  • Grill 3-4 minutes per side, over medium heat.
  • Serve with ranch dip and crudites.

Nutrition Facts : Calories 54.4, Fat 1.5, SaturatedFat 0.2, Sodium 2358.7, Carbohydrate 11.3, Fiber 3.4, Sugar 5.4, Protein 1.7

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