Ingredients

How to make it

  • Coat lamb w/ oil and liberally shake Penzey's Shallot Pepper onto each side. I let them rest until they are at least room temperature. Protein cooks better at room temperature. I grill this on an indoor Jenn-Air on high for about 5 to 7 minutes on each side for medium/rare. Resist the urge to turn these, let them cook and get grill marks on them.
  • I served them w/ roasted root veggies - purple onion, red bliss potatoes, and carrots. Perfect!

Reviews & Comments 8

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    " It was excellent "
    borius ate it and said...
    Why can't we give this one a 10? Lamb is so delicious!
    M
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  • decobabe 7 years ago
    I have never heard of lamb lollipops! I presume they are a kind of chop? Maybe frenched?
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  • tinam 7 years ago
    I have never tried Shallot Pepper. I just love hearing about new herbs and spices. Could you sprinkle with a little Sumac too?
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    " It was excellent "
    chefsharon ate it and said...
    I am OUT of the Penzey's Shallot Pepper, I amy have to make a special trip to the city. It has Tarragon in it, I think that makes it so nice. Have you tried it yet? ~Sharon
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    " It was excellent "
    chefsharon ate it and said...
    There is a Penzey's in Houston about 40 minutes from me and I keep my list and Mommie and I stock up. I've been using them for about 8 years and it really changed the way I cook. That and a knife skills class changed everything! :)
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    " It was excellent "
    boatrat ate it and said...
    Our fav's are sweet potatoes, red onions, beets, parsnips, and sometimes butternut squash. Olive oil and tons of thyme and pepper. We always get the funny looks in the grocery store - I'm the one with parsnips, horseradish, celeraic, poblanos, and lemon grass in the same cart!

    We've been buying from Penzey's for about 12 years! Couldn't live without them.
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    " It was excellent "
    chefsharon ate it and said...
    I love Penzey's spices the most if I can't use fresh and this is perfect. I really coat them with it too. I love to roast sweet potatoes too but I usually do parsnips in my iron skillet. I LOVE parsnips!
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    " It was excellent "
    boatrat ate it and said...
    Sharon these sound really really good. My daughter has encouraged me to try the Shallot Pepper (along with a few other "blends") so I shall place and order soon so we can try these. I like the idea of the roasted root veggies - perhaps add some parsnips for a little added sweetness???

    Oh, and thank you for the invite to be your cooking buddy, certainly!
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