Recipes

Serves 4

Ingredients

Sweet & Spicy Sauce ingredients

1/2 cup date syrup

1/2 cup orange juice

1/4 cup light sodium soy sauce

1 tbsp chili flakes 

Lamb Pop Ingredients

2 racks of lamb, bone-in, about 1 to 1 – 1.5 lbs each. ask for “Frenched” racks, where bones are trimmed, each rack should have 8 bones

3/4 cup Dijon mustard

2 tbsp chopped fresh thyme

1 tsp salt and pepper mix

Preparation

Combine all sauce ingredients into a small pot or pan and cook on medium-high heat for about 5 to 7 min or until it all pulls together into a slightly thickened sauce consistency and is completed. Remove from heat.

Heat BBQ to medium-high heat.

Cut the racks between the bones to make individual pieces each with one bone.

Combine the remaining ingredients into a small bowl and then dip each piece of lamb into the mixture. Coating the meat completely. Or use a brush and brush on the mustard/herb/spice blend.

Cook the lamb pieces (pops) on the BBQ for about 2 to 3 minutes per side or until it reaches your desired doneness. Cook longer for well done about 3 to 5 min a side.

Place 4 Lamb pops onto each serving plate and drizzle sweet and spicy sauce evenly over all lamb pops. Garnish with a few sprigs of fresh thyme.