Lamb Lollipops with Shishito Peppers

Lamb lollipops are a crowd-pleaser and a great introduction to lamb, thanks to their tenderness and rich flavor. Grilling them on the Classic Joe® Grill - Series II brings out a crispy exterior with a juicy, pink center that’s pure magic. Paired with blistered shishito peppers and a drizzle of olive oil, this recipe is sure to impress.

Instructions

1. 01

   In a bowl, combine soy sauce, rice wine vinegar, garlic, ginger, scallion, and sesame oil to create your marinade. Add the lamb lollipops and ensure they’re fully coated. Let them marinate for 30–35 minutes while you bring your grill to temp.

2. 02

   Preheat your Kamado Joe Big Joe II to around 475°F with the reversible cast iron griddle installed (flat side up). This surface holds heat incredibly well for that intense sear.

3. 03

   While the lamb marinates and the grill heats up, whip together the dipping sauce. Combine ranch, mayonnaise, Parmesan cheese, and cracked black pepper. Stir until smooth and creamy.

4. 04

   Once your griddle is hot, brush it with olive oil. Lay the lamb lollipops down evenly — their uniform thickness ensures even cooking. Sear for a few minutes on each side until you achieve a golden-brown crust and medium-rare doneness (internal temp of ~130–135°F).

5. 05

   Create a small coal bed on the grill and place the shishitos directly on the hot coals. Let them blister and char slightly, turning as needed with long tongs. Don’t overwork them — let the skins blacken and puff.

6. 06

   Give the lamb a final baste with the leftover marinade, picking up bits of ginger, garlic, and scallion for extra flavor. Plate the lamb alongside the blistered shishito peppers and serve with the creamy parmesan dipping sauce.