These lollipop lamb chops are marinated in a bright, flavorful combination of herbs, spices, and tangy vinegar. Then, they are perfectly seared on a hot grill for delicious, ready to grab and eat like a savory lollipop.
When I make these delicious little lamb lollipops, they fly off the serving plate. You have to be fast to get a taste of these tender, tasty grilled chops.
The marinade is perfect for packing a ton of flavor onto a small bite. I especially like the little bits of shallot and garlic that stick to the meat and get a bit scorched.
These make a beautiful appetizer and a sophisticated main dish. They are easy and quick to grill up, and they always steal the show.
Ingredients
Lamb Chops - Lamb Lollipops are made from the individual chops cut from a rack or lamb that has been frenched or had the meat and sinew removed from the bone. The clean bone makes the perfect lollipop handle.
How to Make It!
Step 1
- Make the marinade by combining vinegar, olive oil, thinly sliced shallot, minced garlic, chopped parsley, and salt and pepper in a bowl large enough to hold all of the the chops.
Step 2
- Marinate the lamb lollipop chops at room temperature for a half hour or for up to two hours in the refrigerator.
- Bring the chops out and set them on the counter for a half hour before grilling. Taking the chill off the meat will help them cook more evenly.
Step 3
- Heat the grill on medium high heat. Brush the grill with canola oil before placing the chops on to prevent sticking.
- Place the lamb lollipops on the grill, and spoon excess marinade over each chop as they cook on the first side only.
Step 4
- After three to four minutes, turn the chops and grill on the second side for another three to four minutes.
- Let rest for 5 minutes, then serve with your favorite side dishes or add to a beautiful appetizer display.
FAQs
A half hour is plenty of time for marinating a small piece of meat like a lamb rib chop. You can coat the meat in the marinade and leave on the counter for this short period. If you need to do this a bit earlier, you can marinate for up to two hours in the refrigerator. Marinades with high acidity shouldn’t be left on meat for too long.
The thickness of the chops varies and you need to use a little bit of judgment. Use a good thermometer when cooking meat for the best results.
I personally like my lamb chops grilled to medium which has a warm pink center. I don’t find that there is time to get a good sear or have the fat cooked enough when these are cooked rare or even medium-rare.
125 ° Rare
130° Medium-Rare
135° Medium
140° Medium-Well
145° Well
Served as an appetizer, 1-2 chops per person is enough. Served as a main dish, 3-4 chops per person or half a rack.
Grilling Tips
- Make sure grill grates are clean and hot before putting your meat on.
- Brushing on a little bit of canola oil will prevent sticking and help you get good grill marks.
- Once they are on the grill, don’t play with them.
- When the outside temperature is cool, I find these take almost four minute per side for a perfect medium. They go a bit faster on a hot summer’s day.
- Use a thermometer for best results.
Stove Top Cooking Technique
- These lollipop lamb chops don’t have to be done on the grill outside. They cook up beautifully in a cast iron skillet or grill pan on the stove.
- Just like the grilling technique, make sure your pan is hot before placing the chops on the heat.
- Do not play with them while they cook.
- They do cook faster on the stove than on the grill outside. I find these only need two to three minutes to reach medium and have a lovely brown crust on the outside. Again, using a thermometer is your best bet for perfect chops.
Related Recipes
Add a nice side dish
- Lemon Orzo Pasta Salad
- Broccoli Crunch Salad
- Smothered Green Beans with Bacon
- Garlic Mashed Cauliflower
Serve up a delicious hors D'oeuvres
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"📖 Recipe"
Lamb Lollipops (Grilled Lamb Chops)
Ingredients
- 8 Lamb Chop Lollipops approximately 1 rack
- 1 Tablespoon Canola Oil for grill
Lamb Chop Marinade
- 3 Tablespoons Extra Virgin Olive Oil
- 3 Tablspoons Sherry Vinegar
- 1 Shallot thinly sliced
- 4 Cloves Garlic minced
- ¼ Cup Fresh Parsley chopped
- 1 Teaspoon Coarse Salt
- ½ Teaspoon Black Pepper
Instructions
- Make the marinade by combining vinegar, olive oil, thinly sliced shallot, minced garlic, chopped parsley, and salt and pepper.
- Marinate the lamb chops at room temperature for a half hour.
- Heat the grill on medium high heat. Brush the grill with canola oil before placing the chops on to prevent sticking.
- Place chops on the grill, and spoon excess marinade over each chop as they cook on the first side only.
- After three to four minutes, turn the chops and grill on the second side for another three to four minutes.
Notes
Nutrition
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kushigalu
These lollipops look fantastic. Great recipe. Thanks for sharing.
Jess
I love the easy ingredients this recipe uses to make a delicious meal!
Kathleen
These look and sound fabulous. Really like your marinade. Think it would be great on other meats too.
Dana S
Never thought I'd get around to cooking lamb, but this recipe called to me and it was so easy. Everyone was happy with how it turned out!
Amy
These are so delicious, I love serving them up for dinner parties, everybody loves them!