Pan Seared Lamb Lollipops (Chops) with Rosemary, Garlic and Dijon


Lamb lollipops marinated with rosemary, dijon and garlic. Perfect for Easter brunch or a cocktail party.


  • 2 racks of lamb, cut into chops (you should get 67 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


  1. In a small bowl, combine minced garlic, lemon zest, dijon mustard, minced rosemary, and olive oil; set aside.
  2. In a large bowl or baking sheet, season lamb chops liberally with kosher salt and fresh ground pepper.
  3. Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours.
  4. 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.
  5. Remove chops to plate and let rest about 5 minutes.
  6. Repeat with remaining chops until all are cooked.
  7. If pan starts to smoke, turn heat down. Serve as is or with mint jelly.