Incredibly flavorful, easy to prepare, and they look wonderful when served - who doesn’t love a good lollipop?
Lollipop lamb chops are so simple to prepare. They cook quickly either on a hot grill or a smoking hot skillet.
Ask your butcher for a rack of lamb and have them frenched and cut into chops or lollipops.
Season both sides with plenty of salt, pepper, minced rosemary and garlic, and then sear each side for about 5 minutes in a cast iron skillet on medium-high heat. This yields a perfect medium temp for lamb.
Season each side of lamb liberally with salt and pepper.
Sprinkle a little rosemary onto each side of the lamb lollipops, pressing down so it sticks.
Heat olive oil in a cast iron skillet on medium-high heat. Once hot, add garlic and sprig of rosemary into the skillet and spread evenly (about 2 tablespoons of rosemary removed from stem).
Add the lamb and sear 3-5 minutes per side for medium. Medium-rare lamb is served at around 125° F.; Medium at 130° F; Well done at 145° F.
Like all red meat, lamb benefits from a 5 minute rest period before serving. This will continue to cook the lamb as well as allow the juices to redistribute throughout the meat, making for juicier bites
They are lovely when served by themselves with a wedge of lemon, but they also pair nicely with sautéed greens or mint sauce or jelly.