Grilled Lollipop Lamb Chops with Mediterranean Marinade
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Lollipop Lamb Chops are one of our favorite meats to prepare on the grill. The char from the grill and the simple lemon, garlic and mint marinade make these Mediterranean lamb lollipops incredibly flavorful. They can be an impressive appetizer or a scrumptious main course when served alongside Grilled Eggplant, Italian Green Bean Salad with Potatoes or Tomato and Cucumber Salad.
Grilled Lollipop Lamb Chops make a delicious and quick dinner, especially served with Nonna’s Stuffed Artichokes. This Mediterranean-style marinade was my father’s favorite way to season lamb. The marinade is simple and tasty, complementing the flavor of this tender cut of meat. He would even use a few branches of mint leaves from the garden to brush the marinade on the chops while they were cooking.
We are a family of true meat lovers and we cook it all different ways. During the summer, we especially enjoy grilling juicy Mediterranean Lamb Burgers, Chicken Legs with a Savory Rub, Lemony Grilled Pork Tenderloin, and Honey Garlic Shrimp.
What Cut of Meat is a Lollipop Lamb Chop?
Lollipop lamb chops are single-rib chops (or double chops) off of a rack of lamb. They are called “lollipops” because they resemble a lollipop with a round nub of tender meat on the top and a long bone on the bottom that you can use as a handle to hold the chop.
This easy-to-follow video from Ostrich Farms will show you how to cut between the rib bone on the rack of lamb to create individual lamb chops with ease. You can also ask your butcher to cut them for you.
Removing the extra fat below the nub of meat will expose more of the bone, creating a more elegant presentation.
What Temperature Should Lamb Be Cooked to?
We eat a lot of lamb, and I have found that regardless of the cooking method used, the key to a delicious lamb recipe is cooking it to the proper internal temperature. For me, medium-rare lamb chops are ideal. However, everyone needs to cook them to their own taste.
The best way to ensure your lamb chops are cooked to perfection and have the most flavor is to use a digital meat thermometer or an instant read thermometer. Below is a guide to help you cook the lamb to your desired doneness:
Rare: 120°
Medium Rare: 125°
Medium: 135°
Medium Well: 145°
Well done: 150°
Let the lamb rest for 5-10 minutes after removing it from the grill. Keep in mind that meat will continue to cook once you remove it from the heat. You can expect the final temperature to be approximately 5-10° higher after the resting period.
For the best flavor, I would not recommend cooking the lamb above 150°F, as it may become dry.
Simple ingredients
- Whole Rack of Lamb: A rack of lamb typically comes with eight rib chops. To make individual chops, cut between the rib bones with a sharp knife.
- Fresh Herbs: You will need fresh Mint, Parsley, and Oregano. If you want to substitute dried herbs for fresh ones, simply cut the amount you use in half.
How to Make Mediterranean-Style Grilled Lamb Rib Chops
Follow these easy step-by-step instructions!
Combine all the ingredients, except the lamb in a small bowl.
Pat the lamb dry with a paper towel. Lay the lamb chops out in a glass or plastic dish and pour the marinade on top. Let the chops marinade in the refrigerator for at least two hours and up to 4 hours.
Grill for 2-3 minutes per side for rare or 5 minutes per side for medium. Watch the chops carefully while cooking as they may flare up.
Don’t forget to let the lamb rest for a few minutes so that the juices have time to redistribute. Then go ahead and enjoy your finger-licking good lamb chops!
Serving Suggestions
Lamb is very versatile and it can be enjoyed any time of year. It is perfect for a summer barbecue paired with a citrusy Sicilian Fennel and Orange Salad or a refreshing Watermelon, Tomato Salad with Balsamic and Feta. These lamb chops are also delicious when served with Easy to Make Rosemary Sweet Potatoes or Simple Italian Scalloped Potatoes for a dinner worthy of a special occasion.
FAQ’s
For me, medium-rare lamb chops are ideal. But everyone needs to cook it to their liking. Use a digital meat thermometer or an instant-read thermometer for best results. Below is a guide to help you cook the lamb to your desired doneness:
Rare: 120°
Medium Rare: 125°
Medium: 135°
Medium Well: 145°
Well done: 150°
Let the lamb rest for 5 minutes or so when you take it off the grill. Keep in mind that meat will continue to cook once you remove if from the heat. You can count on the final temperature to be about 5° higher after the resting period. For the best flavor, I would not recommend going above 150° or the lamb may be dry.
Because lamb chops are much smaller than thicker chops such as those from beef or pork, they will cook much faster. Typically, it is best to season them and sear them over high heat. I find that cooking them in a cast iron skillet or a hot grill is the best way to draw out the most flavor from this cut of meat while giving it a good sear to hold in the juices.
If you are serving these little gems as an appetizer, two individual chops per person is the ideal number. If this is going to be a main dish, three or four chops per person would be a nice portion.
I love to get your feedback so if you tried this Grilled Lollipop Lamb Chop recipe or any other recipes on this website, please leave me a comment below. I hope you enjoy our recipes and look forward to hearing from you!
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Grilled Lollipop Lamb Chops with Mediterranean Marinade
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Ingredients
- 2 lbs Rack of Lamb
- ½ cup Olive oil
- ¼ cup Lemon juice
- 2-3 cloves Garlic minced
- 1 tsp Oregano dried
- 2 tbsp Mint leaves fresh, chopped
- 2 tbsp Parsley fresh, chopped
- 1 tsp salt
- ¼ tsp Black pepper ground
Instructions
- Cut the rack of lamb into individual ribs by slicing between the ribs with a sharp knife. Place the ribs in a glass 2 inch deep dish.
- Combine the rest of the ingredients in a medium bowl and mix well. Pour the mixture over the lamb chops making sure to coat them on both sides. Cover and refrigerate for 2 hours and up to 4 hours.
- Set your grill heat to medium-high and cook the ribs for about 2-3 minutes per side for medium-rare doneness or to desired temperature using a meat thermometer. Allow the chops to rest for 5-10 minutes before serving. the
Notes
Medium Rare: 125°F
Medium: 135°F
Medium Well: 145°F
Well done: 150°F Cooking Tips
- Take the lamb chops out of the refrigerator for at least 30 minutes before cooking them. Letting them come to room temperature before grilling will ensure that the meat cooks evenly throughout.
- Single chops are relatively thin cuts of meat. They will cook quickly on a hot grill, so keep a close eye on them.
- Don’t skip the rest before serving. This allows the juices time to redistribute throughout the meat, resulting in tender, flavorful chops.
I love lamb and tried your recipe. They were so succulent and full of flavor. Will definitely make them again soon!
Thank you so much Eleni! So happy that you like it!
So simple yet so delicious! Thank you for sharing your recipe. Can’t wait to make it again!!
Jocelyn I am so happy that you liked the lamb chops! I love them cooked this way! I can’t wait for spring to get here so we can start grilling again!
Grilled these with my family and it was a fantastic!
I am thrilled that your family enjoyed these as much as we do!
These are absolutely delicious. Better than I have had in restaurants.