GRILLED LAMB LOLLIPOPS
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Grilled Lamb Lollipops are easy and elegant to make on the stove or grill. Flavored with simple ingredients it takes just a few minutes to get them on the dinner table.
As well, lamb is the perfect recipe for entertaining and the holidays! For dinner, I serve with Hasselback Scalloped Potatoes, Soft Fluffy Yeast Rolls, and Wedge Salad!
GRILLED LAMB LOLLIPOPS
A lamb lollipop is a trimmed lamb cutlet also known as a french trimmed rib chop. Frenched rack of lamb, or lamb lollipops, is when the bone has been cleaned of meat and fat and makes a prettier presentation. You can find lamb already frenched at the grocery store or ask your butcher to do it.
Lamb lollipops, or cutlets, are incredibly delicious and tender.
However, as a general rule, it’s impolite to eat lamb chops or lamb lollipops with your fingers. Etiquette instructors advise to always use a knife and fork to cut the meat, leaving behind any stray bits of meat.
HOW LONG TO COOK LAMB
Most people recommend cooking lamb to medium-rare. Use an instant-read thermometer to accurately determine the internal temperature of your lamb.
For medium-rare, cook until the internal temperature reaches 130-135 degrees Fahrenheit.
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Do you grill? What’s your favorite food to grill?
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
I updated this post from an earlier version. I made new photos and simplified the recipe instructions.
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Grilled Lamb Lollipops
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Save To Your Recipe BoxIngredients
- 2 8 rib racks of lamb 16 ribs
Marinade:
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1 Tablespoon onion powder
- 1 Tablespoon oregano fresh, chopped
- 2 Tablespoon fresh rosemary chopped
- 3 cloves garlic minced
Instructions
- Mix all marinade ingredients together in a zip-top bag. Add lamb, marinate in refrigerator 2 hours minimum or up to 8 hours.
- Remove lamb from marinade and discard marinade.
- Grill, without grill lid, over medium coals (300 to 350 degrees F) 5 to 7 minutes on each side or until a thermometer inserted in thickest portion register 130 degrees for medium-rare.
- Let stand 10 minutes before cutting. Cut into individual, one-bone 'lollipops'.
I have been trying out various recipes for lamb lollipops since I indulged and bought some a few months ago and reminded myself how much I love them. This recipe hands down has been the best, and I didn’t even have fresh herbs on hand so used dried. I can only imagine how much better it will taste with fresh ones. My daughter (23 and a foodie for sure) couldn’t stop making noises while eating them lol. I did marinade them for the full 8 hours so that may have made a difference. I really can’t recommend this recipe enough, it is that fantastic. Thank you for sharing!
Had my first lamb chop lollipop a few days ago and boy oh boy have I been missing out!!! I had lamb shank years ago and it was so gamey so just assumed it was all the same…. NOT .. the lollipops are delicious and I really need to make them!!! Many people probably think the same thing that all lamb is gamey…. Well I’m so glad I was wrong!!! Thanks for this great simplistic recipe!!!
Yes, I did the same but I enjoy these. Thanks for commenting.
I love this recipe so much! No hassle, easy prep, and amazing flavors!
My first time cooking lamb! I love how simple the ingredients are and appreciate the straightforward steps. Thank you!