Moroccan Lamb Lollipops

Moroccan Lamb Lollipops on a white plate.

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Lamb lollipops dusted with Moroccan spices and seared to golden brown.


  • 2 tablespoons ground cumin
  • 1 ½ tablespoons ground coriander
  • 1 tablespoon paprika or smoked paprika
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon coarse salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon allspice
  • ½ teaspoon cayenne pepper
  • Pinch ground cloves
  • 2 pounds rack of lamb, cut into lollipops
  • 1-2 tablespoons olive oil


  1. In a small bowl, whisk together cumin, coriander, paprika, turmeric, ginger, cinnamon, salt, pepper, allspice, cayenne and cloves until combined.
  2. Place lamb lollipops on a baking sheet and evenly coat with spice rub on all sides.
  3. Heat oil in a large cast iron skillet to medium or medium-high heat.
  4. Work in batches to pan-fry lamb lollipops, about 2-3 minutes per side, just until browned and crispy on both sides. Lollipops are best cooked medium-rare to medium (140-145 degrees).


Cooking Tip: To cut rack of lamb into lollipops: use a sharp knife to slice in between ribs to create 3/4-1-inch thick chops

To Grill: Follow steps 1 and 2, then preheat the grill to medium or medium-high heat. Coat grill with cooking spray and cook 2-3 minutes per side (oil not necessary if grilling). 


Keywords: rack of lamb, healthy, easy, grill, summer, barbecue, lamb chops, pan, quick