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.
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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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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- 2 8 rib racks of lamb 16 ribs
- 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
- 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'.