Lollipop Lamb Chops

Succulent. No not the plant. I’m talking about lollipop lamb chops. You want a description of grilled lamb lollipops done right, then prepare to hear the the word succulent. 

Marinated then grilled lollipop lamb chops are such a quick and easy meal to prepare. A lot of folks shy away because the chops are often associated with high end dining. It only takes a few simple steps to grill these juicy meat pops!  So read on to learn all about these little meat morsels that are great treat for one person, a special dish for two, or even a lamb chop platter for a small party of guests.

Lollipop Lamb Chops

Lollipop Lamb Chops are individual slices of a rack of lamb that has been butchered. The chop comes from the Rib section of the lamb. The meat and fat have been removed from the bone at the top of the chop. You are left with a slender medallion of protein at the end of the bone. This makes it super easy to grab the end of the bone and eat with your hand at a dinner party. The lamb is also super fork tender so they are also great as an upscale dish.

How to purchase Lollipop Lamb Chops

I strongly recommend looking at a butcher or farm for these little meat on the bone bites. It will save you time from slicing up a rack of lamb. When purchasing look for meat that has a nice red color with no greyish tones. Also the fat should be white and not with a yellowish color.

Butchered Lamb Chops

Lamb Chops Marinade

Lamb is great marinated. The fatty meat works well with some flavor enhancement. You will want to place the chops with the following ingredients for at least 3 hours to over night.

Lamb Marinade Ingredients

It’s a simple process to make the marinade. Just combine these ingredients in a mixing bowl and let the lamb sit in the marinade covered in the refrigerator.

• Olive Oil – Olive Oil is the base of the marinade that helps the other ingredients incorporate into the meat. It also adds a layer of richness to the lamb for additional flavor.
• Lemon – The acidity of the lemon helps balance the fat of the lamb. The bright sour flavor of the lemon helps counter the rich meat.
• Rosemary – Brings a nice warm pine flavor to the meat.
• Dill – Great herb that won’t over power the taste of lamb, but it will enhance the flavors.
• Garlic – Classic ingredient to go along with lamb.

Lamb Chops in Marinade

How to grill Lamb Chops.

Make sure your gas grill is clean

Bring the gas grill temp up to 550 degrees Fahrenheit. Once the grill is scorching hot pat the chops dry. Wet chops will not sear as well dry chops. When they are placed on the grill wet they will actually not just grill, but steam. You want dry chops to encourage sear marks for extra flavor.

Lamb Chops and Pesto

Place the chops face down on the gas grill over direct high heat. Let them grill for two minutes and then flip with a pair of tongs. Grill for another three minutes are you are done. I prefer lamb chops medium rare so grill time is very short. Once they hit 130 degrees Fahrenheit I remove them from the grill and let them sit for 5 minutes before serving. Usually as the chops rest the internal temp will rise a few more degrees. 

Keep mind, the U.S. Department of Agriculture recommends an internal temp of 145 degrees Fahrenheit for Lamb.

Pesto

I love Basil Pesto, but sometimes it’s just not in season and an alternative is needed. That’s where Arugula Pistachio Pesto steps up to save the day when it’s the winter months.

To make the Arugula Pesto, combine two big handfuls of Arugula, the juice of a lemon, one clove of garlic, a big pinch of kosher salt and 1/4 cup of pistachios and place in a food processor or blender. Turn the blender on and slowly drizzle in 1/3 of a cup of olive oil until the pesto is nice and smooth. 

Cooking at home is all about adjusting recipes to your taste. Take a taste and add a little salt if you like your pesto salty or a little more lemon juice if you prefer more acidity. Whatever you do, the pesto should have a nice peppery taste from the Arugula with a nice balance of richness from the olive oil along with the brightness of the lemon juice.

Lamb Chops are great for the holidays, special occasion, or party.

Lamb Chops are great for a variety of settings. The holidays are the perfect time for a large lamb chop platter. Maybe a small party that you want to impress the guest list? Have a platter of lamb chops circulating to get people talking! However, you need the perfect date night and only need a few chops then ask the butcher for only a few chops.

Platter of Lamb Chops

Tips for successful lollipop lamb chops

• Make sure you have a clean grill. Because you will need to grill the lamb at high heat you want to make sure the grill is clean. The last thing you want is flare ups from dirty grill grates.
• Pat the chops dry before grilling. You want to grill the lamb not steam it when the lamb is placed on the grill grates. 
• Have a good pair of tongs to flip the lamb quickly. Don’t use a fork and pierce the meat which will release juice from the protein.
• Do not overcook. You will only need to a few minutes to finish the chops. Well done is not what you are shooting for with lamb.

Grilled Lamb Chop Lollipop plated with pesto and antipasto salad

Want some more Lamb recipes?

• Leg of Lamb Recipe
• Lamb Soft Tacos
• Grilled mushrooms stuffed with lamb and broccoli rabe

Print Recipe

Lollipop Lamb Chops

By Drew – Serves: 8

Prep Time: 3 hours – Cooking Time: 5 minutes

Succulent. No not the plant. I'm talking about lollipop lamb chops. You want a description of grilled lamb lollipops done right, then prepare to hear the the word succulent. 

Ingredients

• 3.5 pounds of lamb chops
• Kosher Salt
• For Pesto
• 4 cups of Arugula
• 1 Lemon
• 1/4 cup pistachios with shell off
• Clove of Garlic
• Kosher Salt
• For marinade
• 1 Cup Olive Oil
• Juice of one lemon
• 1 clove of garlic
• teaspoon of dried dill
• teaspoon of dried rosemary

Instructions

1

For marinade

2

Combine all ingredients and lamb chops

3

Let sit in refrigerator for at least three hours covered.

4

For Pesto

5

Combine Arugula, Salt, Lemon Juice, and Pistachio nuts in a food processor or blender. Turn the processor on and incorporate olive oil slowly.

6

Pesto should be a thick smooth consistency.

7

Turn gas grill on to 550 degrees Fahrenheit.

8

Pat chops dry.

9

Place chops on grill grates over direct high heat.

10

Turn chops with a pair of tongs after two minutes.

11

Grill for another three minutes until internal temp of 130 degrees Fahrenheit is reached.

12

Remove chops and sprinkle with salt.

13

Let sit for five minutes then serve with Arugula pesto on the side.