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These make for a fun hand-held protein treat. I’d take it over a sweet lollipop any day of the week!



Total time

15 minutes






  • 2 tbsp ground cumin
  • 1½ tbsp ground coriander
  • 1 tbsp paprika or smoked paprika
  • 2 tsp each ground turmeric, ground ginger and ground cinnamon
  • 1 tsp each coarse salt and ground black pepper
  • ½ tsp allspice and cayenne pepper
  • 1 pinch ground cloves
  • 2 lbs rack of lamb (cut into lollipops)
  • 1 tbsp olive oil


  1. In a small bowl, whisk together cumin, coriander, paprika, turmeric, ginger, cinnamon, salt, pepper, allspice, cayenne and cloves until combined.

    Place lamb lollipops on a baking sheet and evenly coat with spice rub on all sides. Heat oil in a large cast iron skillet to medium or medium-high heat.

    Work in batches to pan-fry lamb lollipops, about 2-3 minutes per side, just until browned and crisp on both sides. Lollipops are best cooked medium-rare to medium (140-155 degrees).

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