Here’s the perfect accompaniment to my Spinach and Artichoke Mac & Cheese ....these lollipop lamb chops are easy to prepare and look beautiful when plated! You can grill them on an outdoor grill or use a very hot grill pan which works perfectly, just don’t forget to turn your exhaust fan on high!!!
Trim a thin layer of any excess fat off the rack of lamb before slicing into individual chops.
Make the marinade in a 2 gallon plastic zip lock bag or a large bowl. Add the olive oil, lemon juice, rosemary, thyme, mint, oregano, salt and pepper and whisk together.
Place the trimmed lollipop lamb chops into the marinade and seal. Using your hands gently work the marinade into the lamb chops being careful not to pierce the bag with the bones.
Place the bag flat in the refrigerator to marinate for 30–60 minutes.
Take the lamb chops out of the refrigerator at least 30 minutes before grilling to take the chill off them.
Heat a very large grill pan on medium high heat until almost smoking hot and turn your overhead exhaust fan on.
Use your hands or tongs to remove the lamb from the zip lock bag. Be sure to shake off any excess marinade from the chops before placing them in the hot grill pan, this will ensure a good sear and less smoke. Working in batches, sear each chop 2–3 minutes per side for medium rare to medium doneness. Transfer to a platter and serve immediately.
I serve these beauties with my Spinach and Artichoke Mac & Cheese. 🥰
Ingredients
Directions
Trim a thin layer of any excess fat off the rack of lamb before slicing into individual chops.
Make the marinade in a 2 gallon plastic zip lock bag or a large bowl. Add the olive oil, lemon juice, rosemary, thyme, mint, oregano, salt and pepper and whisk together.
Place the trimmed lollipop lamb chops into the marinade and seal. Using your hands gently work the marinade into the lamb chops being careful not to pierce the bag with the bones.
Place the bag flat in the refrigerator to marinate for 30–60 minutes.
Take the lamb chops out of the refrigerator at least 30 minutes before grilling to take the chill off them.
Heat a very large grill pan on medium high heat until almost smoking hot and turn your overhead exhaust fan on.
Use your hands or tongs to remove the lamb from the zip lock bag. Be sure to shake off any excess marinade from the chops before placing them in the hot grill pan, this will ensure a good sear and less smoke. Working in batches, sear each chop 2–3 minutes per side for medium rare to medium doneness. Transfer to a platter and serve immediately.
I serve these beauties with my Spinach and Artichoke Mac & Cheese. 🥰