Cumin- and Lemon-Scented Lamb Lollipops with Skordalia

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Cumin- and Lemon-Scented Lamb Lollipops with Skordalia

Chef and restarateur Deb Snow knows that rack of lamb is an indulgence, but she loves that it’s a true spring ingredient. She works with a local supplier and is glad to have her money go toward her neighbors and her community–oh, and of course it’s delicious, too. Paired with a traditional Greek dip made from potato, this dish could also work as a substantial main course.

Total Time: 30
Yield: 6-8 servings


  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons ground coriander seed
  • 2 teaspoons ground fennel seed
  • 2 teaspoons kosher or sea salt, plus extra to taste
  • 1/4 teaspoon ground cinnamon
  • 1/4teaspoon ground allspice
  • 1/4teaspoon ground ginger
  • 1/2 cup blended oil (olive and canola)
  • 4 tablespoons lemon juice
  • 4 tablespoons red wine
  • 1/4 cup diced Spanish or yellow onion
  • 4 garlic cloves, minced
  • 1 tablespoon honey
  • 2 racks baby lamb, Frenched
  • Freshly ground black pepper
  • Skordalia


Heat oven to 375°. In a small pan over low heat, add spices and "toast" until they become fragrant; stir often and transfer to a bowl to cool.

In the bowl of a food processor or blender, add spices, oil, lemon juice, red wine, onion, garlic, and honey; pulse until well blended. Place lamb racks in a deep pan or large Ziploc storage bag. Add marinade and cover the lamb thoroughly. Seal and refrigerate 8-24 hours.

Remove lamb from refrigerator 30 minutes before cooking. Heat your grill or a large heavy-bottomed pan to medium-high. Remove lamb, shake off excess marinade, and season with salt and pepper; cook 3 minutes per side.

Then place lamb in an ovenproof pan and cook in oven to medium-rare (125* on a meat thermometer). Remove from oven and let rest 10 minutes. Slice between bones for individual chops, and serve with Skordalia.



  • 4 thick slices white bread, crusts removed
  • 3 garlic cloves, peeled
  • 1 teaspoon kosher or sea salt, plus extra to taste
  • 1 cup mashed potato, divided
  • 1/2 to 1 cup extra-virgin olive oil
  • Juice of 1 lemon
  • Freshly ground black pepper


Place bread in a shallow pan and cover with water. Once water is absorbed, squeeze excess from bread.
Place garlic on a cutting board (or in a mortar) and sprinkle with salt. Using the back of a knife or the pestle, mash garlic and salt together.
In the bowl of a food processor, puree bread and garlic. Add 2-3 tablespoons potato at a time, pulsing to combine. With the motor running, add 1/2 cup olive oil in a slow, steady drizzle. The texture should be light and fluffy, but spoonable; add more oil if needed (or to taste). Stir in lemon juice, then salt and pepper to taste.

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