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Lamb Lollipops

There is no question that the Weber smoker grill is my favorite way to cook. I am a fan of old school charcoal. It offers versatility as well as remarkable outcomes on the grill. I know many say that it is a pain to lite up charcoal. I disagree. It has never been easier. The chimney’s that afford light and forget convenience have made starting a wonderful charcoal fire easy. Here’s one of my favorite recipes: lamb-lollipops!


Find a rack of lamb. Usually comes in 12 ribs.photo 3

With your sharpest knife split each rib and set aside.

Take a bowl and fill bowl with the following:

  • ¼ cup all spice
  • ¼ cup cinnamon
  • Tablespoon black pepper
  • Dash of salt
  • Teaspoon of paprika
  • Teaspoon of instant espresso coffee
  • In your hand pulverize dried mint equal to 2 Tablespoons
  • Two pinches of cardamom
  • Mix all the ingredients.

Take the mix and rub each rib one at a time.

  • Take the rubbed ribs and place in gallon size freezer bag
  • Add to the bag a marinade: a cup of red wine, more dried mint, a ½ cup of maple syrup of molasses and three cloves of garlic chopped
  • Place bag in refrigerator: minimum of 4 hours and up to the night before

photo 2Cook:

Fire up the Weber!

  • When coals are ready – move coals over to one side – this method is called indirect heat.
  • Take each rib and place on opposite side of grill – set aside the marinade for now
  • The ribs will take a total of twenty minutes. Ten minutes per side. As you turn over the ribs after the first ten minutes brush remaining marinade.


Use your fingers. Eat them like a lollipop!

As an option? You can add moist cherry wood chips to the fire side. This will add a unique flavor to the lamb.


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