Lamb lollipops are one of those recipes that are simple to prepare, but oh-so-impressive to serve. The lengthy preparation is mostly marinating, then coming up to temperature before grilling. Active time is less than 15 minutes. The length of time to savor every morsel? Well, now that’s entirely up to you!
Don’t forget to test the internal temperature post grilling, and to allow for some carryover . For a small piece of meat like these lollipops, carryover should be in the 3-5 degree range versus the 10+ degrees that you may be used to for larger roasts. Also, there are some discrepancies out there regarding internal temperature and “done-ness”. Cooks Illustrated, for example, recommends 130 degrees for medium rare, while the American Lamb Association recommends 145 degrees. Personally, I pull steaks and chops at 132 degrees.
- 2 garlic cloves, smashed
- 1 tablespoon prepared Dijon mustard, such as Grey Poupon
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon fresh thyme
- pinch cayenne pepper
- coarse sea salt
- 2 tablespoons extra-virgin olive oil
- 6 lamb chops, about 3⁄4-inch thick
- In a small bowl, combine the garlic, Dijon, rosemary, thyme, cayenne, a sprinkle of sea salt and olive oil.
- Place the lamb chops in a large bowl and season with salt and pepper. Then rub with garlic rosemary mixture, making sure all sides of the lamb chops are covered. Cover and move to the refrigerator for at least 1 hour, preferably 2.
- Remove the chops from the refrigerator and allow to come to room temperature; this should take about 20 minutes.
- Add a drizzle of olive oil to a grill pan and turn to high heat until almost smoking. Once very hot, add the chops and sear for about 2 minutes. Flip and cook for another 3 minutes for medium-rare and 3 1⁄2 minutes for medium.
- Remove from heat and let rest 5 minutes. Repeat for remaining chops.