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Grilled Lamb Lollipops

Grilled Lamb Lollipops – Tender and flavorful, with beautifully seared grill marks and just a hint of a crisp exterior, these lamb lollipops will have you feeling like you just ate at a high-end restaurant. Best of all, they are surprisingly easy to make! 🙌

Tender and flavorful, grilled lamb lollipops with beautifully seared grill marks

Honestly, this is my go-to cut of lamb when I want to feel like I made something really fancy for my friends or family. Grilled lamb lollipops look gorgeous, and they taste absolutely luxurious. Smother them in some chimichurri or serve a little peppercorn sauce on the side, and you’ve got a truly mind-blowing meal. 🤯

If you are at all intimidated by cooking lamb, don’t be! It’s so easy that you can nail it on the first try, even if you have never grilled lamb before. Plus, these meaty lollies cook up quickly, so you won’t need to spend all afternoon in the kitchen or tending the grill either. 💯

Dipping a delicious grilled lamb lollipop into a decadant remoulade

Grilled Lamb Lollipop Cook Times

Lamb is like steak because you can cook it to your desired doneness. If you’re new to lamb, you’ll want to use a meat thermometer to check doneness before you take the meat off the grill. Here are the basic doneness guidelines:

  • Medium Rare – 130°F (54°C) 
  • Medium – 140°F (60°C)
  • Well Done – 160°F (71°C)

I still like to use a meat thermometer for this recipe, but after some practice, you’ll probably be able to tell how done your lamb lollipops are just by their look and feel.

Recipe Ingredients

What you need for grilling awesome meat
  1. Rack of Lamb – One or two racks of lamb will be enough for this recipe. You’ll cut the racks into lollipops or have your local butcher do it for you.
  2. Seasonings – Fresh garlic, rosemary, and thyme, along with salt and pepper, cumin, and a dash of red pepper flakes, deliver super herby and delicious meat.

How to Grill Lamb Lollipops

Marinate your meat and get ready to grill

Prepare the Lollipops

  1. Trim – Remove any excess fat and silver skin from the lamb. Cut the rack of lamb into lollipops, making horizontal cuts between each bone to create individual chops. (Optionally, you can French the bones by scraping off the meat and fat about an inch down the bone for a cleaner look.)
  2. Season – Salt and pepper them to taste and set them aside.
  3. Marinade – Mix the olive oil, minced garlic, minced rosemary, minced thyme, cumin, pepper flakes, salt, and pepper in a small bowl. (Photo 1)
  4. Marinate – Rub your marinade all over the lamb chops, coating their every crevice. Press the marinade into the chops, and if time permits, let them marinate in the fridge for an hour (or up to 24 hours) for a more robust flavor.(Photos 2-3)

Grill the Lollipops

  1. Preheat your grill to medium-high, or heat your grill pan on the stovetop.
  2. Oil – Once the grill is preheated, lightly oil the grates to prevent sticking (or grease your grill pan). Place the lamb chops directly on the grill or pan, leaving space between each chop.
  3. Grill for about 3-4 minutes per side for medium-rare doneness, or adjust the cooking time to your desired level of doneness. Refer to the cooking chart for approximate cooking times. (Photo 4)
  4. Serve – Once cooked to your desired doneness, remove the lamb lollipops from the grill and allow them to rest for a few minutes to allow the juices to reabsorb.
Hot on the grill lamb lollipops for a delectable treat

Recipe Variations

  • Try baked lamb lollipops instead. If an unexpected thunderstorm puts a kink in your grilling plans, you can always bake these lamb lollipops instead. Simply follow the recipe instructions and bake them for 3-4 minutes on one side before flipping. The lollipops are done when they reach your desired doneness temperature.
  • Make Chinese lamb lollipops. This one is a little unconventional, but boy, does it turn out delicious. Prepare a glaze by mixing soy sauce, hoisin sauce, honey, minced ginger, minced garlic, and a splash of rice vinegar. As the lamb grills, brush each piece with the glaze. Cook until the glaze starts to caramelize slightly and the lamb lollipops are fully cooked. Serve them with jasmine rice and stir-fried vegetables to complete the meal.
  • Have fun with the spices. You can always get creative with the marinade by adding or removing any herbs and spices you like. For example, say you want to make Moroccan-spiced lamb lollipops. You might rub down the lollipops with ground cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and pepper, and then grill. Don’t forget a side of roasted (or grilled) veggies too!

Tips & Tricks

  • Ensure your grill or grill pan is preheated properly to achieve beautiful sear marks and lock in the juices. 😋
  • Letting the lamb marinate overnight enhances the flavors, but even a short marinating time will still add depth to the taste.
  • If you prefer a milder flavor, cut down on the garlic, herbs, and spices in the marinade.

Make-Ahead Instructions

These lamb lollipops taste best and are most tender when eaten fresh off the grill. They only take a few minutes to cook, so I highly recommend cooking them right before digging in. That said, you can marinate them up to 24 hours in advance, which is a nice time-saving trick.

Serving and Storage Instructions

Serve grilled lamb lollipops fresh off the grill, giving them just a few minutes to rest before digging in. Serve the grilled lamb lollipops as an appetizer or main course. They pair wonderfully with a side of chimichurri, peppercorn sauce, or a squeeze of lemon juice.

Store leftovers in an airtight container in the fridge for 3-5 days. Reheat them on the grill if you can. Otherwise, the microwave or stovetop will work just fine. Medium heat is best until they are just heated through to prevent overcooking or toughness.

Enjoying grilled lamb lollipops with chimichurri

FAQs

What cut of meat is a lamb lollipop?

Lamb lollipops are simply chops cut into individual pieces from a whole rack of lamb. I usually buy a whole rack and cut it myself, but sometimes you can buy lamb lollipops already cut and trimmed.

Why are they called lamb lollipops?

Lamb lollipops sound pretty whimsical, but the name is more of a practical one. Most people use a technique called frenching to cut back the meat from the tip of the bone, leaving a lollipop-style handle to hold while you eat the meat. It looks fancy, but more importantly, it makes them great for dipping and avoiding messes. 😅

Should you salt lamb before grilling?

Yes! As with other meats, it’s best to salt your lamb meat and let it come to room temperature for about 20 minutes before grilling. This helps it stay juicy and flavorful during the grilling.

What Goes With Grilled Lamb Lollipops

All the sides! I’m not kidding when I say that most sides go great with these. Here are a few combinations I highly recommend. Smoked baked potatoes and smoked asparagus are fantastic with lamb, no matter how you cook it, so definitely consider those options. 

Another interesting pairing I can’t get enough of is lamb with steaming white rice and grilled bok choy. Oh! And don’t forget to serve it with some grilled bread too! Everything’s better with grilled bread. 😉

More Glorious Grilling Recipes to Try

  1. Ribeye
  2. Grilled Onions
  3. Salmon Burger
  4. Boneless Chicken Thighs

Conclusion

Easy, tasty, and fancy – these grilled lamb lollipops have it all! Have you cooked up a rack of lamb like this already? If so, let me know how it turned out in the comment section below. And don’t forget to share all your pro tips too. 😁

Enjoying grilled lamb lollipops with chimichurri

Grilled Lamb Lollipops

Tender and flavorful, with beautifully seared grill marks and just a hint of a crisp exterior, these lamb lollipops will have you feeling like you just ate at a high-end restaurant. Best of all, they are surprisingly easy to make!
5 from 1 vote
Print Pin Rate
Course: Dinner, Main Course
Cuisine: American
Keyword: grilled lamb, lamb
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 288kcal
Author: Imma

Equipment

  • 1 Gas or charcoal grill

Ingredients

  • 1 rack lamb (8-10 chops in total)
  • Salt and pepper to taste
  • 3 large cloves garlic, minced
  • 2 teaspoon (1.5g) fresh rosemary, minced
  • 1 teaspoon (1g) thyme
  • 1 teaspoon (2g) black pepper
  • ¼ cup (60ml) olive oil or more
  • ½ teaspoon (1g) cumin
  • ½ teaspoon (1g) pepper flakes (optional)

Instructions

  • Remove any excess fat and silver skin from the lamb. Cut the rack of lamb into lollipops, making horizontal cuts between each bone to create individual chops. (Optionally, you can French the bones by scraping off the meat and fat about an inch down the bone for a cleaner look.)
  • Salt and pepper them to taste and set them aside.
  • Mix the olive oil, minced garlic, minced rosemary, minced thyme, cumin, pepper flakes, salt, and pepper in a small bowl.
  • Rub your marinade all over the lamb chops, coating their every crevice. Press the marinade into the chops, and if time permits, let them marinate in the fridge for an hour (or up to 24 hours) for a more robust flavor.
  • Preheat your grill to medium-high, or heat your grill pan on the stovetop.
  • Once the grill is preheated, lightly oil the grates to prevent sticking (or grease your grill pan). Place the lamb chops directly on the grill or pan, leaving space between each chop.
  • Grill for about 3-4 minutes per side for medium-rare doneness, or adjust the cooking time to your desired level of doneness. Refer to the cooking chart for approximate cooking times.
  • Once cooked to your desired doneness, remove the lamb lollipops from the grill and allow them to rest for a few minutes to allow the juices to reabsorb.

Notes

  • Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 160°F (71°C) for well-done.
  • Ensure your grill or grill pan is preheated properly to achieve beautiful sear marks and lock in the juices. 😋
  • Letting the lamb marinate overnight enhances the flavors, but even a short marinating time will still add depth to the taste.
    If you prefer a milder flavor, cut down on the garlic, herbs, and spices in the marinade.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 1lamb chop | Calories: 288kcal | Carbohydrates: 1g | Protein: 42g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 129mg | Sodium: 102mg | Potassium: 550mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 4mg

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