Pan Seared Lamb Lollipops (Chops) with Rosemary, Garlic and Dijon
What is it about food on a stick? It’s fun to eat, you don’t have to use utensils, and it’s everyones favorite party snack. Trust me. I cater a lot of parties and I have put just about everything you can think of on a stick- people dig it. Lamb lollipops are especially fun because they come equipped with their very own stick built in- a handle if you will. These gems are succulent, have so much flavor, and take only minutes to cook making them ideal for entertaining or a quick dinner. Perfect for Easter this weekend, serve them with truffled asparagus and roasted baby potatoes for a complete spring menu. Ideal for a late lunch or early dinner.
Lamb chops are simply a cut up and cleaned up rack of lamb. I like to remove the top layer of fat as I don’t miss it at all however my husband would totally disagree. (It didn’t keep him from eating 98% of these.) So feel free to do what you like here and do what you like with your fat! (That sounded weird)
A few tips before you get started:
- Plan ahead. Let these little babies marinate a few hours. You’ll be glad you did.
- Pull the chops out of the fridge (if marinating for any length of time) and let them come to room temperature before cooking.
- DONT use a non-stick pan- a heavy-bottomed frying pan or cast iron would be great here. Make sure it’s nice and hot before you start cooking. You want the chops to sear and get a nice crispy top and bottom to them.
- Don’t over cook them. They only take a few minutes per side and over cooked lamb is not a good thing.
- Once the chops are cooked, like all meats, let them rest a few minutes before
cuttingbiting into them.
These are without a doubt my favorite way to eat lamb. Whether a cocktail party or a quick weeknight dinner, I think they’re perfect as is. The only accompaniment I need is a few napkins! My husband, however, is a little old school and likes to eat his with mint jelly. If that’s your cup of tea, check out this natural mint jelly made with *shocker * actual mint. I find it at my local Whole Foods.
PrintPan Seared Lamb Lollipops (Chops) with Rosemary, Garlic and Dijon
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Lamb lollipops marinated with rosemary, dijon and garlic. Perfect for Easter brunch or a cocktail party.
Ingredients
- 2 racks of lamb, cut into chops (you should get 6–7 chops per rack)
- salt and pepper
- 3 cloves minced garlic
- zest of one lemon
- 3 tablespoons dijon mustard
- 1 tablespoon minced fresh rosemary
- 2 tablespoons olive oil, plus more for searing
Instructions
- In a small bowl, combine minced garlic, lemon zest, dijon mustard, minced rosemary, and olive oil; set aside.
- In a large bowl or baking sheet, season lamb chops liberally with kosher salt and fresh ground pepper.
- Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours.
- When ready to cook, heat a large saute pan over medium-high heat. Add a drizzle of olive oil and when you know the pan is nice and hot, add lamb chops and cook 2-3 minutes without touching. Turn chops over and cook on other side the same amount of time.
- Remove chops to plate and let rest about 5 minutes.
- Repeat with remaining chops until all are cooked.
- If pan starts to smoke, turn heat down. Serve as is or with mint jelly.
40 Comments
Oh yes please. Lamb is my favorite meat and I don’t eat it nearly often enough.
I laughed when I saw this post title because my kids have named lamb chops “lamb lollies” and chicken drumsticks are “chicken lollies.” I agree with you – anything on a stick is more fun and therefore tastes better!
I was wondering if I could serve the lollipops at room temperature. I’m having a large crowd for Easter and wanted to cook them ahead of time. Thank you.
Of course! I think that’s one of the great things about lamb chops, they taste great at room temperature! Good luck and Happy Easter to you!
I am considering using an Anne Burrel recipe whereby you take out the 3rd and 6th bone of an 8 bone rack to make larger chops, cut up the chops, sear them on the stove and then finish them in a 400 degree oven for 5 mins with a tapenade mix on them. This is to serve with white beans. What I am wondering is whether I could do the searing in advance and refrigerate (house around 76 these days with ac), bring to room temp before putting in the oven. These are for visitors and with 2 racks I want to do this messy step ahead. Thanks for any advice.
I think you’d be fine to sear them ahead. With that being said, I’m not sure of the recipe you’re following, so don’t take my word for it. Good luck.
Great recipe! But, why do you say “DONT use a nonstick pan”?
Using a nonstick pan makes getting a nice sear more difficult. But if nonstick is what you have, go for it!!!
Thanks for sharing your passion.
What a wonderful selection of recipes, says the Bay area gal.
What’s the longest I can marinade them for? Can I do it overnight, or will that be too much?
Up to eight hours!
Made these for a French family dinner in London. Absolutely delicious and everyone loved them. So easy to make and definately in my recipe filder for life . 10/10
Made these for a French family dinner in London. Absolutely delicious and everyone loved them. So easy to make and definately in my recipe folder for life . 10/10
The cooking time seems too long for medium rare…sounds good and making them tonight.
Adjust the cooking time to your preference!
Awesome recipe we enjoyed them last night- didn’t have enough time to let sit for more than 2 hours but will next time thanks!
Could you barbecue the lamb?
Of course!
I made these tonight exactly as the recipe states. I did cut off the fat….great tip and family agreed. Husband and daughter said this was the best lamb they have ever had, literally they couldn’t stop talking about it and they have tried a lot of lamb. Marinated 2 hours and brought to room temperature, cast iron 3 minutes a side. The only thing I did differently is I have an Italian Herb infused olive oil which I used to marinate but used regular for the cooking.
Omg we eat this now all the time—- best and easiest recipe and mint jelly is a must! None of that fancy stuff!- easy as 123
Easiest elegant dish ever! The marinade is perfecto! Served with sautéed yellow squash and zucchini, mashed potatoes, a baguette, and of course with candles on the table. Desert was vanilla ice cream, fresh strawberries, chocolate sauce. Perfect meal. My BF thinks I’m a master chef.
Delicious! Marinated in refrigerator for 24+hours due to circumstances changing dinner menu. Prepared them in cast iron skillet on gas grill side burner, high heat….3 minutes per side for medium rare. Served with smashed oven crisp baby potatoes and oven roasted asparagus, cherry tomato and feta salad with balsamic glaze. Thank you for a simple, yet delicious recipe!
Delicious! Marinated in refrigerator for 24+hours due to circumstances changing dinner menu. Prepared them in cast iron skillet on gas grill side burner, high heat….3 minutes per side for medium rare. Served with smashed oven crisp baby potatoes and oven roasted asparagus, cherry tomato and feta salad with balsamic glaze. Thank you for a simple, yet delicious recipe!
This is a great idea for my picnic next week. Thanks you!
Dad and I tried these in our Lodge pan and they were delicious! We used our own Rosemary. Great recipe!?
I have made this recipe about four times. So delicious and so easy! I am going to swap the herbs next time as you suggested. Thank u very much.
I made these last night. Huge hit in our house. I can’t believe how flavorful and easy these were to make. I did pop in oven for a few minutes and they were perfect. Will absolutely use this recipe again!
If marinating for 3 hours, should I let them marinate in the fridge or on the counter?
Either way!
Am I supposed to cost both sides of the chops in the marinade? Going to make this tonight with D’artagan lollipop chops!
Yes!
Not a big fan of lemon, does it matter if I leave that out?
So delicious and not too difficult for a beginner cook – thank you 🙂
Lamb chops are my fave. These are easy and so tasty
My first time cooking lamb! I love how simple the ingredients are and appreciate the straightforward steps. Thank you!
With a lot of my cooking, when I pan sear I finish the meat in the oven. Could i do this maybe with a shorter sear time?
Sure!
Made it last night and can’t stop thinking of it. It was so delicious! One of the best I ever had. Definitely gonna make again!
We keep trying recipes for lollipops and tonight Found it! This recipe has the right combination and proportions for the ideal dish. We “grilled” it to a perfect medium [rare] and found it to be the very Best recipe yet.
A true Winner!
If one is using the meat for the main dish, how many lollipops are considered a serving?