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 2 votes

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Course: Dinner, Main Course

Cuisine: American

Keyword: grilled lamb, lamb

Prep Time: 10

Cook Time: 10

Marinating Time: 1

Total Time: 1 20

Servings:

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