Rotisserie lamb pops

I get why the Greek gods were so easily appeased by the slaughtering of a lamb: they love a good meal as much as the next deity. The flavor of the meat is delicate bordering on the divine.

My daughter loves this too. When she was just shy of three I prepared this dinner for my wife and myself. I even cut a few small pieces for my child. She took one pre-cut bite, dropped her fork, grabbed a chop off my plate, exclaimed, “ I love lamb pops” and proceeded to chow down as if she were eating a popsicle.

The real secret is in the rotisserie. By spinning the meat while it cooks much of the flavor gets locked in. I love recipes that let the meat speak for itself and this is one designed to do just that. My little secret is that I use the mint from a mint teabag to marinate the lamb. The dried herb has an intense flavor that the fresh just can’t seem to bring. Rest assured that in a pinch, chopped fresh mint will suffice.


  • Rack of lamb
  • A touch of good olive oil
  • A mint teabag, dried mint, or fresh mint
  • A small clove of garlic, chopped
  • Salt
  • Pepper


  • Rotisserie
  • Small measuring cup
  • A pan to catch the glorious drippings
  • Trenched cutting board
  • Chef’s knife
  • Fork
  • Meat thermometer


  1. Pour a few tablespoons worth of a good olive oil in your measuring cup. Break open the tea bag and poor in the dried mint leaves. Add the chopped garlic, a pinch or two of salt a pinch or two of pepper and mix. Adjust to taste.
  2. Rub the oiled seasoning all over your lamb. Be generous. In an ideal word you would let the lamb marinate for up to 8 hours in the fridge. In the real world you can skip to step three without too much worry.
  3. Attach the lamb to your spit. Most spits have adjustable forked prongs that make this easy. If not use some baker’s string to hold those puppies in place
  4. Turn up the flame to high, start up the rotisserie motor and sit back. It’s that easy. That is unless you were too cheap to spring for the motor attachment. If so start cranking.
  5. Cook until they are medium rare which is 145 F with a meat thermometer. Remove from the heat and let sit for at least five minutes before serving.

What you should know

You want to let your meat sit for at least five minutes after you remove it from the grill because it is going to keep cooking. Once the temperature stops going up and starts going down the fibers in the meat will start to reabsorb all that flavorful juice.

If you don’t have a rotisserie you can still prepare this dish on the grill. Simply cook over a high heat to a temperature of 145 degrees for medium rare.

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