Marinated pan-seared lollipops cooked within minutes and so full of flavor, these succulent lamb chops make a delicious appetizer or a quick weeknight dinner.
Try this delicious lamb recipe; it would be perfect for your next party, for Easter brunch, or as an easy and quick dinner, especially in spring or summer. Lamb lollipops are incredibly flavorful and only take minutes to cook. You can cook them on the stovetop, or you can grill them.
What are lamb lollipops?
Frenched racks of lamb cut into individual chops or cutlets. Basically, a little meat at the end of a long bone. They look nice, and they are incredibly tasty, and that makes them excellent party food; they are food on a stick.
You can ask the butcher to clean some of the meat from the long bone or do it yourself. I only do it if I intend to serve the lamb lollipops as a hand-held appetizer for guests. Otherwise, I don’t bother.
Recipe ingredients
Rack of lamb:
- I buy frozen New Zeeland racks of lamb because they are the most readily available. Buying fresh lamb (especially lamb rib chops) can be pretty challenging where I live.
- The frozen racks I have are already cut into single pieces. If yours are not, just cut between the bones using a good sharp knife; it’s very easy.
- 16 ribs weigh a bit less than 4.5 lbs/ 2 kg, which might seem like a lot, but it isn’t. 16 lollipop lamb chops will only serve 3-4 people as a main dish.
- Today’s recipe uses only 8 lamb chop lollies, but you can quickly scale it to serve more people.
Herbs:
- For convenience, I used dried herbs. Rosemary, thyme, and oregano are tasty in a dried form. But whenever possible, I try to use at least fresh rosemary. You can also add a pinch of dried mint if you like; not too much; dried mint can become overpowering.
Other ingredients: olive oil, grated garlic, freshly squeezed lemon juice, fine sea salt or Kosher salt, and ground black pepper.
The marinade is very simple and delicious. However, you can use another spice rub you like. To impart the lamb chop lollipops an exotic flavor; I often use ground cumin, coriander, and a tiny pinch of cinnamon.
Step-by-step instructions
Prepare meat:
- Defrost the chops if frozen.
- Cut the racks of ribs into single chops if necessary (1,2).
Marinate meat:
- Mix olive oil, grated garlic cloves, dried herbs (or chopped fresh herbs), lemon juice, salt, and pepper in a small bowl.
- Dry the lamb cutlets with kitchen towels, and place them in a baking dish or bowl.
- Pour the marinade on top and rub the chops to coat them all over.
- Cover and marinate for 1 to 8 hours.
- Remove the lamb chops from the refrigerator about 30 minutes before cooking to allow them to come to room temperature.
- Alternatively, use our Lamb Seasoning for the marinade.
Cook meat:
- Heat 1 tablespoon of oil in a cast-iron skillet or a large frying pan. Depending on the size of the pan, fry the chops in batches.
- Fry the lamb chops in the hot pan on medium-high heat for 2 minutes per side until the internal temperature reaches 130°F/ 55°C (3,4).
- If you like them well done, give them another minute or so.
- Let the chops rest for 5 minutes before serving.
Internal temperature for lamb chops before and after resting:
- Medium-rare: 130°F/55°C; after resting 140°F/60°C
- Medium: 150°F/65°C; after resting 160°F/71°C
- Well-done: 160°F/71°C; after resting 170°F/77°C
Expert tips
- Try to marinade the lamb chop lollies for at least 1-2 hours before cooking.
- Don’t overcook them; the cooking time might seem short, but the pieces of meat are tiny, and you should never overcook lamb.
Recipe FAQ
The best way to ensure that the lamb lollipops are not overcooked is to use a meat thermometer.
Yes. Grill them on medium heat without a lid for about 2-3 minutes per side. Please check the internal temperature. You can also cook them on a grill pan.
How to serve?
- The lamb lollipops are best served immediately and hot after a short resting time. If they sit for too long, they will lose their temperature, and the fat will congeal, which is not pleasant.
What to serve with them?
- We love them with pesto, especially mint pesto or a Greek yogurt dip with garlic. You can also try mint jelly or a chili dip.
- To serve as a main dish, make a simple couscous, Couscous Salad, Bulgur Salad, or a simple green salad with Yogurt Dressing or Raspberry Vinaigrette. Try them with Buttered Peas, Pan-Fried Asparagus and Potatoes, Roasted Asparagus, or Buttered Vegetables.
- Roasted or boiled baby potatoes, mashed potatoes, oven-baked potato wedges with chili dip, or smashed potatoes are great sides as well.
- Or serve them with this easy Puff Pastry Spanakopita.
More delicious lamb recipes
Pan-Seared Lamb Lollipops
Equipment
- Frying pan or cast-iron skillet
Ingredients
- 1 rack of lamb 8 ribs Note 1
- 1 tablespoon olive oil
Marinade:
- 1 tablespoon olive oil
- 2 garlic cloves large
- 1 teaspoon dried rosemary Note 2
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons lemon juice
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Instructions
- Cut the rack of ribs into single pieces if necessary. Trim a bit of the meat and fat to reveal more of the bone.
- Marinade: Mix olive oil, grated garlic cloves, dried herbs (or chopped fresh herbs), lemon juice, salt, and pepper in a small bowl.
- Dry the lamb chops with kitchen towels, place them in a baking dish or bowl.
- Marinate lamb: Pour the marinade on top and rub the chops to coat them all over. Cover and marinate for 1 to 8 hours.
- Remove the lamb chops from the refrigerator about 30 minutes before cooking.
- Heat 1 tablespoon oil in a cast-iron skillet or a large frying pan. Depending on the size of the pan, fry the chops in batches.
- Fry the lamb chops for 2 minutes per side until the internal temperature reaches 130°F/ 55°C. If you like them well-done, give them another minute (Note 3).
- Let the chops rest for 5 minutes before serving.
Notes
- Racks of lamb that are cut into single chops. You can buy them already cut or you can cut them yourself. One individual rib weighed about 2.5 oz/ 75 g.
- The dried herbs can be substituted with fresh herbs, about 1 tablespoon chopped rosemary, thyme, oregano.
- Internal temperature for lamb chops before and after resting:
- Medium-rare: 130°F/55°C; after resting 140°F/60°C
- Medium: 150°F/65°C; after resting 160°F/71°C
- Well-done: 160°F/71°C; after resting 170°F/77°C
Pamela says
Excellent! I served these lamb lollipops for Easter dinner. The marinade is delicious and preparation is easy. You gave terrific directions. Will serve this again!
Adina says
So happy to hear it, Pamela. Thank you.