Delicious lamb lollipops are coated in a garlic, lemon, and fresh mint marinade then pan-seared or grilled to perfection. They’re served with a classic Greek tzatziki sauce to brighten up the dish.
Lollipop Lamb Chops
This lamb recipe features a rack of lamb cut into lollipops then marinaded in a mixture of fresh herbs, lemon, garlic and olive oil. To round out the dish it’s served with a tart and fresh cucumber yogurt sauce.
For a classic seasoning, you can use a batch of my popular lamb seasoning instead.
Ingredients
Most of the ingredients for this lamb lollipop recipe are straight forward, but it’s important to take into consideration a few things before buying the ingredients:
Rack of Lamb – I always buy mine from Costco as they’re already Frenched. This means the butcher removes all the excess meat, fat, and cartilage from the rack for me. All I have to do is cut them into individual lollipops.
Marinade – The marinade isn’t the kind that drowns the meat in liquid. If you prefer tons of marinade, I recommend doubling the marinade recipe. After several rounds of testing, I cannot tell the difference, so why waste ingredients?
Greek Yogurt – I recommend sticking with a brand you love. If you use a brand that’s very tart (like Oikos), the yogurt dipping sauce will be tart. I stick with Chobani or The Greek Gods as they aren’t as tart.
Cucumber – Any kind of cucumber works. I stick to English Cucumbers as they have less seeds than the common Kirby cucumber.
How To Make Lamb Lollipops
There are 3 methods I prefer using to cook lamb lollipops: pan seared, grilled or smoked. Choose the option that works best for you.
Pan Seared Lamb Lollipops – Using the stovetop to cook lamb chops is extremely quick and easy. Once the cast iron is pre-heated over medium-high heat you’ll cook the lamb lollipops for just 2-3 minutes per side.
Grilled Lamb Lollipops – Grilling the lamb is a great option during the warm weather months. To grill, you’ll pre-heat to medium high heat and cook for just 3-4 minutes per side.
Smoked Lamb Chops – To make smoked lamb chops using this recipe, follow the cooking instructions I provide in my Smoked Rack of Lamb recipe.
Temperature Guide
Lamb lollipops are extremely lean and relatively small, so it’s easy to overcook. I highly recommend using a digital thermometer to watch the temps of the chops while cooking.
Resting the lamb will only increase the temp by 1-2°, so pull accordingly once you determine your final temperature.
- Rare Lamb Chop: 120-129°F
- Medium-Rare Lamb Chop: 130-134°F (experts recommendation)
- Medium Lamb Chop: 135-144°F (my personal preference)
- Medium Lamb Chop: 145-154°F
- Well Done Lamb Chop: 155°F +
For more cooking tips and a free printable reference sheet, visit my Lamb Temperature Chart guide.
Tzatziki Sauce
Instead of mint jelly, I decided to serve it with an authentic greek tzatziki sauce. It’s fresh, seasonal, and takes just 10 minutes to whip up.
The tzatziki sauce would also pair well with Smoked Leg of Lamb or Sous Vide Leg of Lamb.
If you’re not into tzatziki sauce the chimichurri I serve alongside Sous Vide Lamb Chops is a great alternative.
Recipe Notes From Darcey’s Kitchen
- If you need to butch your rack of lamb, here’s a great video tutorial.
- Pan searing lamb chops creates quite a bit of smoke. Turn on the oven fan prior to searing to get ahead of it.
- I’ve noticed Australian lamb is much less gamey than American lamb; shop according to your preference.
- This is a great Easter or Christmas recipe as you can cook individual lollipops to your guests liking!
Side Dish Ideas
Here are a few of my favorite side dishes to serve alongside this lamb lollipops recipe.
How to Re-heat Lamb Chops
The best way to re-heat lamb lollipops is to heat them back up in the oven or on the stove. You want to avoid the microwave at all costs.
Reheat In The Oven – Preheat the oven to 300°F, place the lamb lollipops on a baking sheet with a splash of water, cover with foil, and heat for 8-10 minutes until warmed through.
Reheat On The Stove – Heat a skillet over medium-low heat, add a small amount of oil, and sear the lamb lollipops for about 1-2 minutes per side until warmed through. Cover briefly to retain moisture.
Drink Pairing Recommendations
The best wine pairings will complement both the meaty lamb and the refreshing yogurt sauce. Here are the best options: Pinot Noir, Syrah, Sauvignon Blanc, Riesling, or Rosé.
Lamb Lollipops with Tzatziki Sauce
Servings: 8 Chops
Calories: 96kcal
Cost: $35
Prevent your screen from going dark
Ingredients
- 1 whole rack of lamb, Frenched and cut into lollipops (*Note 1)
MARINADE (*NOTE 2):
- ¼ cup extra virgin olive oil
- 2-3 cloves garlic
- 1 stalk green onion
- 1 tbsp chopped fresh mint
- ½ tbsp fresh lemon juice
- 1 tsp dried oregano (*Note 3)
- 1 tsp finely grated lemon zest
- ½ tsp kosher salt
- ⅛ tsp black pepper
TZATZIKI SAUCE (*Note 4)
- 1 Cup plain full-fat greek yogurt
- ½ cup finely grated cucumber
- 1-2 cloves garlic, grated
- 1 tbsp minced fresh dill
- 1 tbsp minced fresh mint
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- ¼ tsp sea salt
Instructions
PREP THE TZATZIKI SAUCE:
Grate the cucumber, place in a towel or fine mesh sieve, and gently squeeze out as much excess water as possible.
Combine the cucumber, yogurt, garlic, dill, mint, lemon juice, oil, and salt in a large bowl and chill for at least an hour. Note – the tzatziki sauce tastes best if chilled for 12-24 hours.
PREP THE LAMB:
Trim excess fat from the lamb and cut into 8 lollipops.
Up to 24 Hours Prior to Cooking: Add all of the marinade ingredients to a blender and blend for approx. 15 seconds, until well combined. Apply evenly over the lamb. Cover and refrigerate. Remove 30-60 minutes prior to cooking.
PAN SEARED LAMB LOLLIPOPS:
Add 1 tbsp. of avocado oil to a cast iron or grill pan and pre-heat over medium-high heat.
Add the chops to the pan and sear for 2 minutes. Flip the chops and cook for another 3 minutes for medium-rare. Cook for an extra 30-60 seconds for medium. The smaller chops will cook quicker than the thicker chops. (*Note 5)
Remove from the pan and let rest for 10 minutes. Serve immediately next to the tzatziki dipping sauce.
GRILLED LAMB LOLLIPOPS
Pre-heat the grill to medium-high heat. Place the lamb chops on the grill grate and sear for 3 minutes. Flip the chops and cook for another 3 minutes for medium-rare. Continue to flip every 2 minutes until your desired internal temperature is achieved. The smaller chops will cook quicker than the thicker chops. (*Note 5)
Remove from the pan and let rest for 10 minutes. Serve immediately next to the tzatziki dipping sauce.
Notes
- Rare Lamb Chop: 120-129°F
- Medium-Rare Lamb Chop: 130-134°F (experts recommendation)
- Medium Lamb Chop: 135-144°F (my personal preference)
- Medium Lamb Chop: 145-154°F
- Well Done Lamb Chop: 155°F +
Nutrition
Calories: 96kcal | Carbohydrates: 2g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 228mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 0.3mg
Source link