Chef Eddie’s Mint Basil Pistou Lamb Lollipops
For the ultimate in finger-food, Chef Eddie’s Mint Basil Pistou Lamb Lollipops are it! These mint basil pistou-marinated lamb chops are grilled for only moments to get a deep char on them and served piled high on a platter and served with plenty of napkins!
These lamb lollipops and I have serious history. My long-time friend and celebrated chef, Eddie Matney, go way back. Eddie began his career in Arizona when he opened his first restaurant KoosKooz, and then opened Eddie’s Grill, Eddie Matney’s, Eddie’s House, Eddie’s Art Museum and Eddie’s Patio Café at the Desert Botanical Garden. He has had these Mint Basil Pistou Lamb Lollipops on his menu since the beginning. They have always been a signature item. And for good reason!
Eddie joined me at my home in Flagstaff, Arizona to help me prepare the lamb chops for a New Year’s Eve party. We made the pistou together, he showed me how to properly squeeze a lemon to get every last drop out of it, and he trimmed and cut the racks of lamb.
All of you Chef Eddie fans now have the key to his amazing lamb lollipops! Enjoy!
The key to this recipe is the mint basil pistou. Pistou is like pesto but without the nuts.
It’s made by processing fresh basil, garlic, lemon juice, parsley, olive oil, Parmesan cheese and cayenne pepper together. Add the mint leaves and pulse a few more times as you want it to be chunky, not smooth.
Trim the lamb chops so there is very little fat remaining and cut between the bones to get lollipops of even thickness. This isn’t always possible but just realize that thicker chops will need to cook an extra minute or so.
Place the chop in a large bowl and cover with mint basil pistou. Toss well and refrigerate for 6-24 hours.
Spread the chops on a baking sheet and sprinkle with kosher salt, freshly ground pepper and sumac, if you are using it.
Preheat your grill to high. Once it’s very hot, drop the temperature to medium. Add the chops to the grill, salted side down. Eddie showed me a trick where you can just flip the whole pan of lamb chops upside down directly on the grill, but it didn’t work out so well for me! It must be a chef thing because I got major flare-ups when I did that. So I took an extra minute and placed them individually on the grill!
Close the lid and grill for 2 minutes, flip and grill another minute or two until done. Medium rare is ideal. Eddie serves the lamb chops on a platter that’s spread with hummus. It gives it a Middle Eastern flare, which harkens to Eddie’s Lebanese roots.
Thank you, Chef Eddie, for sharing this sought-after recipe with your fans!
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Chef Eddie’s Mint Basil Pistou Lamb Lollipops
Makes: 6 servings
Prep Time: 20 minutes
Grill Time: 4 minutes
Total Time: 24 minutes plus marinate time 6 hours minimum
Ingredients
- 2 racks of lamb (2-2.5 pounds)
- 1 cup mint basil pistou
- Kosher salt, pepper, sumac (optional)
- Hummus, optional
Instructions
Trim the racks of lamb so that very little fat remains. Slice between the bones so that you have individual lamb chops. Place in large bowl. Add Mint Basil Pistou and toss to thoroughly coat lamb.
Cover bowl and refrigerate for 6-24 hours.
Place lamb chops on a baking sheet and sprinkle kosher salt, freshly ground pepper and sumac on one side of lamb.
Preheat grill to high. Once preheated, lower to medium. Add lamb chops to the grill, salted side down. Close lid and grill for 2 minutes, flip over and continue to grill another minute or two, until cooked to medium rare.
Remove chops from grill to serving platter spread with hummus, if desired. Dip each lamb lollipop in hummus for a Middle Eastern flair!
Recipe from Chef Eddie Matney
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