Lamb lollipops with lemon yogurt sauce

A flash sale inspired a delicious dish of lamb lollipops with a tangy yogurt sauce for dipping.

Last December we had the wonderful experience of exploring the South Island of New Zealand with two of our daughters. It is an understatement to say it is breathtakingly beautiful!

In the Down-under, our winter is their summer and they were just coming out of spring when we were there at Christmas time. We found ourselves traveling from Dunedin to the old mining town of Cardrona on Christmas Eve. Since all the stores would be closed the next day, we stopped at a grocery along the way and I found a package of lamb lollipops that had been price reduced for a quick sale.

This was a real find because, as it was explained to me, lamb in New Zealand is priced even higher than in the states due to the fact that most of it is exported. I fixed the recipe posted here on Christmas day and it was so, so delicious!

Now that we are home and it is spring time, I found myself craving some lamb lollipops! Once again I lucked out and found it at Sam's Club for five dollars a pound (again reduced for quick sale). However, I had to do the lollipop prep myself. I just sliced the rack into chops and scraped the flesh on the bone downward to fashion out a rounded shape at the bottom. "They" say that marinated meat in citrus is a no-no, but in this case the combination of lemon, rosemary, and garlic with the flavor of the lamb is fantastic!

Lamb lollipops with lemon yogurt sauce 
Serves 4 to 6

2 pounds Frenched lamb rack
1/2 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves put through press or 1/4 teaspoon garlic powder
1 tablespoon fresh chopped rosemary or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Greek yogurt

1. Preheat oven to 425 degrees F. Remove lamb rack from package, slice into chops by cutting between bones, and push down flesh so remaining bone looks like a lollipop stick. Place in an oven safe baking dish.

2. Whisk together oil, lemon juice, garlic, rosemary, salt, and pepper. Set aside 2 tablespoons of the mixture. Pour remaining marinade over the lamb in the baking dish.

3. Bake 20 minutes if chops are less than an inch thick. If the chops are larger, bake 10 to 20 minutes longer. Internal Fahrenheit temperature will be 145 for rare, 160 for medium, 170 for well done. 

4. Stir the 2 tablespoons of set aside marinade into the yogurt until well combined.

5. Serve the lamb lollipops with the lemon yogurt sauce on the side.