How to Make Lamb Lollipops Recipe at Home

Lamb lollipops are the perfect dish to elevate your dining experience without complicated techniques or hours in the kitchen. These delectable lamb chops, with their convenient built-in handles, offer an impressive presentation while being surprisingly simple to prepare. Whether you’re hosting a dinner party or wanting to treat yourself to something special, this lamb chops recipe will help you create restaurant-quality results right in your own kitchen.

Listen to the Step-by-Step Guide for lamb lollipops recipe:

April 22, 2025 ·

lamb lollipops audio podcast

4 Min, 45 Sec · By dinnersrecipes.com

Sofia shares a simple and elegant Lamb Lollipops recipe, perfect for any occasion. She covers ingredients, cooking tips, and serving suggestions for a rich, buttery dish.

Quick Lamb Lollipops Recipe Overview :

Kitchen Tools for Lamb Lollipops Recipe :

Before diving into the cooking process, gather these essential tools to ensure smooth preparation:

• Cast iron skillet or heavy-bottomed frying pan (ideal for achieving a perfect sear)
• Meat thermometer (crucial for perfect doneness)
• Sharp knife
• Cutting board
• Tongs (for flipping without piercing the meat)
• Small bowl for marinade
• Aluminum foil
• Pastry brush

Ingredients :

The beauty of this recipe lies in their simplicity. You’ll need:

• 8 lamb rib chops (approximately 2 pounds), Frenched
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, zested and cut into wedges for serving
• 2 tablespoons unsalted butter

Directions :

Lamb Lollipops Recipe Preparation Steps :

Step 1: Prepare the lamb Remove lamb chops from refrigerator and let sit at room temperature for 20 minutes before cooking. This ensures even cooking throughout.

Step 2: Make the herb mixture In a small bowl, combine 2 tablespoons olive oil, garlic, rosemary, thyme, Dijon mustard, salt, pepper, and lemon zest. This aromatic mixture will infuse your lamb chops with irresistible flavor.

Step 3: Season the lamb Pat lamb chops dry with paper towels and rub the herb mixture evenly on both sides of each chop. Ensuring they’re dry helps achieve a better sear.

Step 4: Heat the pan Heat remaining tablespoon of olive oil in a large cast iron skillet over medium-high heat until almost smoking. The hot pan is essential for developing that coveted crust.

Step 5: Sear the lamb chops Add lamb chops to the hot skillet, being careful not to overcrowd the pan (work in batches if necessary). Overcrowding causes steaming rather than searing.

Step 6: Cook to desired doneness Sear lamb chops for about 3-4 minutes on each side for medium-rare (internal temperature of 130-135°F). Adjust cooking time based on your preferred doneness.

Step 7: Add butter baste During the last minute of cooking, add butter to the pan and baste the lamb chops with the melted butter. This adds richness and helps create a beautiful finish.

Step 8: Rest the meat Transfer lamb chops to a plate and tent loosely with foil. Allow to rest for 5 minutes before serving to redistribute juices throughout the meat.

Step 9: Garnish and serve Garnish with additional fresh herbs and serve with lemon wedges for a bright finishing touch.

Lamb Lollipops Recipe Pro Tips :

• For the perfect crust, make sure your pan is extremely hot before adding the lamb chops.
• Use a meat thermometer to ensure perfect doneness: 120°F for rare, 130°F for medium-rare, 140°F for medium.
• The lamb will continue cooking while resting, so remove from heat about 5°F before your desired final temperature.
• For even more flavor, marinate the lamb chops in the herb mixture for 2-4 hours before cooking.

Chef’s Notes :

• Lamb rib chops can be expensive, so ask your butcher to French them for you (cleaning the meat from the end of the bones) to save time and effort.
• Australian or New Zealand lamb tends to be smaller and milder in flavor compared to American lamb, which is larger and more robust. Choose based on your preference.
• If rosemary and thyme aren’t available, substitute with dried herbs, but reduce the quantity to 2 teaspoons each.

Nutrition Facts :

What to Serve With Lamb Lollipops Recipe?

The right accompaniments can elevate your recipe from delicious to unforgettable:

• Creamy mashed potatoes with roasted garlic
• Roasted root vegetables with balsamic glaze
• Steamed asparagus with lemon butter
• Mediterranean couscous with dried fruits and nuts
• Fresh mint and cucumber yogurt sauce
• Red wine reduction sauce
• Grilled zucchini and eggplant
• Arugula salad with shaved parmesan and pine nuts

Personalize Your Dishes :

Adapt this recipe to suit different dietary needs or preferences:

• Gluten-free option: Ensure the Dijon mustard is gluten-free certified.
• Dairy-free option: Replace butter with additional olive oil for basting.
• Low-carb option: Serve with cauliflower mash instead of potatoes.
• Paleo-friendly: Skip the Dijon mustard or use a paleo-approved substitute.
• Different herbs: Try mint and cilantro for a Middle Eastern twist, or oregano and parsley for a Mediterranean flavor profile.
• Spice it up: Add a pinch of red pepper flakes or a drizzle of hot honey for some heat.

What Not to Do When Making Lamb Lollipops Recipe :

Avoid these common pitfalls to ensure your recipe turn out perfectly:

• Don’t cook the lamb straight from the refrigerator. Allow it to come to room temperature for even cooking.
• Avoid overcooking your recipe as they will become tough and lose their delicate flavor.
• Never slice into the lamb to check doneness; use a meat thermometer instead to preserve juices.
• Don’t skip the resting period after cooking, as this allows juices to redistribute throughout the meat.
• Avoid using dried herbs in place of fresh whenever possible, as they won’t provide the same aromatic quality.
• Don’t overcrowd the pan when searing the lamb chops, as this will cause them to steam rather than sear.
• Avoid using low-quality lamb; since this is a simple recipe, the quality of the meat is paramount.

Frequently Asked Questions :

How to Make Lamb Lollipops Recipe at Home

Recipe by dinnersrecipes.comCourse: AppetizerCuisine: MediterraneanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

320

kcal

Lamb lollipops are tender, juicy lamb chops typically cut from the rib rack, cleaned to expose the bone (French-trimmed), and grilled or pan-seared for a flavorful, elegant dish. They’re perfect for appetizers or main courses and often served with sauces or marinades for extra flavor.

Ingredients

• 8 lamb rib chops (approximately 2 pounds), Frenched

• 3 tablespoons olive oil, divided

• 4 cloves garlic, minced

• 2 tablespoons fresh rosemary, finely chopped

• 2 tablespoons fresh thyme leaves

• 1 tablespoon Dijon mustard

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 lemon, zested and cut into wedges for serving

• 2 tablespoons unsalted butter

Directions

• Prepare the lamb: Let lamb chops sit at room temperature for 20 minutes.
• Make the herb mixture: Mix 2 tbsp olive oil, garlic, rosemary, thyme, Dijon mustard, salt, pepper, and lemon zest in a bowl.
• Season the lamb: Pat lamb chops dry and rub with the herb mixture on both sides.
• Heat the pan: Heat 1 tbsp olive oil in a skillet over medium-high heat until hot.
• Sear the lamb: Add lamb chops to the pan, cooking in batches if needed to avoid overcrowding.
• Cook to desired doneness: Sear for 3-4 minutes per side for medium-rare (130-135°F).
• Add butter baste: In the last minute, add butter to the pan and baste the lamb.
• Rest the meat: Let lamb rest for 5 minutes covered loosely with foil.
• Garnish and serve: Garnish with fresh herbs and lemon wedges.

Notes

• Lamb rib chops can be expensive, so ask your butcher to French them for you (cleaning the meat from the end of the bones) to save time and effort.
• Australian or New Zealand lamb tends to be smaller and milder in flavor compared to American lamb, which is larger and more robust. Choose based on your preference.
• If rosemary and thyme aren’t available, substitute with dried herbs, but reduce the quantity to 2 teaspoons each.