Brown Sugar Ginger Soy Lamb Lollipops (Savory, Sweet, Crowd-Pleasing Appetizer)
These Brown Sugar Ginger Soy Lamb Lollipops are marinated in a sweet, garlicky soy glaze with Cooking with Greens blends—pan-seared to juicy perfection for a showstopping appetizer or main!
Introduction
Impress your guests with these Brown Sugar Ginger Soy Lamb Lollipops—succulent lamb chops marinated in a flavorful blend of soy, brown sugar, ginger, and Cooking with Greens seasonings. Quick to cook and bursting with sweet and savory notes, they’re perfect for special occasions, holidays, or a gourmet weeknight dinner.
Ingredients
- 1/2 cup low sodium soy sauce
- 1/2 cup light brown sugar, packed
- 6 cloves garlic, minced
- 2-inch piece ginger root, peeled and grated (or 2 tsp ground ginger)
- 1 bunch scallions, trimmed and sliced (reserve green tops for garnish)
- 1/2 tsp Cooking with Greens No Salt Onion Black Pepper
- 1/2 tsp red pepper flakes
- 1/4 cup vegetable or olive oil
- 2 to 2 1/2 lbs Frenched racks of lamb, cut into single chops
- 1 tsp Cooking with Greens Pink Sea Salt
Instructions
-
Make the marinade:
In a large bowl, whisk together soy sauce, brown sugar, garlic, ginger, white and light green parts of scallions (reserve green tops for garnish), red pepper flakes, and No Salt Onion Black Pepper. While whisking, slowly stream in oil until fully combined. -
Marinate the lamb:
Place lamb chops in a gallon-size freezer bag or glass baking dish. Pour marinade over the chops and toss to coat. Seal the bag or cover the dish and refrigerate for at least 1 hour (up to overnight). -
Prep for cooking:
Remove lamb chops from marinade and brush off any excess. Season each chop with Pink Sea Salt. -
Pan-sear the chops:
Heat a large nonstick or cast iron skillet over medium heat. Working in batches, add 4–6 chops at a time, being careful not to crowd the pan. Pan-fry until nicely browned on the first side, about 2–3 minutes. Flip and cook until browned and cooked through to 125–135°F (medium-rare to medium), about 2 minutes more. Repeat with remaining chops. -
Garnish and serve:
Arrange lamb lollipops on a platter, garnish with reserved green scallion tops, and serve immediately.
Tips & Variations
- For a smoky flavor, grill the lollipops over high heat instead of pan-searing.
- Add a splash of orange juice to the marinade for a citrusy twist.
- Serve with steamed rice or Asian-style slaw for a complete meal.
Frequently Asked Questions (FAQ)
Can I prepare these ahead of time?
Yes—marinate the lamb up to a day in advance. Sear just before serving for best results.
Yes—marinate the lamb up to a day in advance. Sear just before serving for best results.
What if I don’t have lamb racks?
You can use lamb shoulder chops or even pork chops—just adjust cooking time as needed.
You can use lamb shoulder chops or even pork chops—just adjust cooking time as needed.
How do I store leftovers?
Refrigerate in an airtight container and reheat gently to avoid overcooking.
Refrigerate in an airtight container and reheat gently to avoid overcooking.
Love bold, savory appetizers?
- Shop our No Salt Onion Black Pepper and Pink Sea Salt
- Explore more lamb recipes
- Discover holiday entertaining ideas
Written by Derak Green
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