During the summer months we do a lot of grilling and lollipop lambchops are one of our favorite meats to prepare on the grill. These incredibly tasty Grilled Lollipop Lamb chops make an impressive appetizer or a scrumptious summer dinner when served alongside an Italian Green Bean Salad with Potatoes or Tomato and Cucumber Salad.
Our family has been making these Grilled Lollipop Lambchops, for years. This Mediterranean style marinade is simple, very tasty, and really compliments the flavor of the lamb. This recipe is actually how my father grilled lamb chops years ago. He made a marinade of lemon, mint, oregano and garlic and he would use a few branches of mint leaves to brush it on the chops while they were cooking. These lamb chops were incredibly tasty, moist, and tender.
What cut of meat is a lollipop lamb chop?
Lollipop lamb chops are a single rib chop off a rack of lamb. They are called “lollipops” because they resemble a lollipop with the round nub of tender meat on the top and the long bone on the bottom that you can use as a handle to to hold the chop.
What is the best way to prepare lamb chops?
Because lamb chops are much smaller than beef or pork chops, they will cook much faster. Typically, it is best to season them and sear them over high heat. I find that a cast iron pan or a 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.
Ingredients you will need:
Rack of Lamb: A rack of lamb usually comes with 8 ribs chops on it. To make the lollipops cut between the ribs with a sharp knife.
Lemon juice: I like the flavor of fresh squeezed lemons in this dish.
Mint, Parsley, and Oregano: In this recipe we always use fresh Mint and parsley and dried Oregano. If you want to swap out dried herbs for the fresh herbs, just make sure to cut the amount you use in half.
Garlic: Two to three cloves gives a nice flavor but if you love garlic go ahead and use a little more, it won’t hurt!
Olive Oil, salt, and pepper.
How you make this recipe?
This is as easy as one, two, three!
- Combine all the ingredients, except the lamb in a medium bowl.
- 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 5 minutes per side for medium. Watch the chops carefully while cooking as they may flare up.
If you want to really enjoy your lamb it is important to cook it to the right temperature. Use a digital meat thermometer for best results. Here is a guide to help you:
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. I would not recommend going above 150° or the lamb may be dry.
If you are serving these little gems as an appetizer, two per person is the ideal number. If this is a main course, three or four chops per person would be a nice portion.
Additional grilling recipes to try:
Lemon Garlic Herb Chicken Marinade
Garlic and Herb Grilled Shrimp with Honey
What to serve with Lollipop Lamb Chops:
Easy to Make Rosemary Sweet Potatoes
Simple Italian Scalloped Potatoes
Sicilian Fennel and Orange Salad
Watermelon, Tomato Salad with Balsamic and Feta
Grilled Lollipop Lamb Chops – Mediterranean Style
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 about 5 minutes per side for medium doneness or to desired temperature using a meat thermometer. Allow the chops to rest for 5 minutes before serving.
Notes
Medium Rare: 125°
Medium: 135°
Medium Well: 145°
Well done: 150°
These are absolutely delicious. Better than I have had in restaurants.