Its reputation as a fancy, hard-to-cook meat means many of you have sailed right past a great piece of lamb at the butcher without a second glance. Consider this my public service an-nouncement to stop — this is the season you give lamb a chance.

These gorgeous frenched chops are lightly seasoned with sea salt and fresh-cracked black pepper before being tossed on a screaming hot grill for roughly four minutes. That’s all it takes to make these lamb pops buttery soft, and you, a total convert.

I’m game for eating these as they are, but when dunked in these flavour-packed dipping sauces, they’re even more addictive. The brightness and intensity of fresh herbs combined with a gen-erous amount of citrus compliments the gaminess of the lamb in a bold and exciting way. The best part? You can eat these with your hands. How’s that for fancy.

Lamb_Pops1

Grilled Lamb Pops with Two Dipping Sauces

Prep Time: 20 mins
Cook Time: 4 minutes
Serves: Makes 12 Lamb Pops

Lamb_pops_lime_cilantro

Ingredients:

For the Lamb
12 lamb chops, frenched
Sea salt, to taste
Fresh-cracked black pepper, to taste

For the Cilantro Lime Sauce
1/2 cup cilantro, chopped
1 large clove garlic, minced
1 green chili pepper, minced
3 limes, squeezed
3 tablespoons olive oil
Sea salt, to taste
Fresh-cracked black pepper, to taste

For the Lemon and Garlic Mint Sauce
1/2 cup mint, chopped
1 large clove garlic, minced
3 lemons, squeezed
3 tablespoons olive oil
Sea salt, to taste
Fresh-cracked black pepper, to taste

Lamb_pops_mint_sauce

Directions:

For the Lamb
1. Preheat grill to about 400°F.
2. Meanwhile, let lamb come to room temperature. Season with sea salt and freshly-cracked black pepper.
3. Cook lamb pops on hot grill for about 4-5 minutes, turning once.
4. Remove from heat and let rest for about 4-7 minutes.

For the Cilantro Lime Sauce
1. Combine garlic, cilantro, chili, garilc, olive oil and lime juice. Add sea salt and cracked black pepper and stir. Adjust seasoning if desired.

For the Mayer Lemon and Garlic Mint Sauce
1. Combine garlic, mint, lemon juice and olive oil. Add sea salt and cracked black pepper and stir. Adjust seasoning if desired.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo