These deliciously spiced Guajillo Chile Crusted Lamb Lollipops have just the right amount of heat and are super simple to throw together. Makes a great appetizer or main dish - perfect for feeding a crowd!
To make the rub, combine the guajillo chile powder and minced beef bouillon in a small bowl. Add garlic powder, onion powder, paprika, black pepper and Maldon salt to taste. Mix well.
Slice the lamb in between each of the bones to create the lamb lollipops.
Thoroughly coat each lollipop with the dry rub. Refrigerate for at least a few hours to let the flavors settle in.
When ready to cook, preheat grill to medium-high. Grill the lamb for about 3-4 minutes on each side, or until cooked to your desired level of doneness. (125°F for med-rare, 145°F for med-well.)
