Lamb Chops

This recipe for outstanding Lamb Chops, also known as Lamb Lollipops, starts with a rosemary marinated rack of lamb that is roasted until it is only partially cooked. Then, the chops are separated and finished on the grill or seared in a saute pan. The result is the most flavorful, moist, and delicious lamb chops that can be enjoyed for a holiday dinner like Easter or Christmas, passed around as a party appetizer, or enjoyed year round as a delicious dinner.

Why this recipe is so great:

There’s no better recipe than one passed down from your parents, and I was lucky enough to have my dad walk me through his step-by-step process. The end result was so amazingly delicious!

• Incredible flavor. The simple rosemary marinade is the perfect compliment to the flavor of the lamb and the cooking method perfectly renders the fat so every morsel can be enjoyed.
• Easy to make. Just because a rack of lamb or lamb chops are traditionally thought of as a holiday feast, this recipe is simple enough to enjoy any day of the week.
• Great alternative to other meats. If you’re like me, you stick to beef, pork, chicken, and seafood. Lamb is a fabulous choice for dinner and is wonderfully different than other kinds of meat.
• Indoor or outdoor cooking options. You can either fully make these lamb chops on the grill, or you can roast the rack of lamb in the oven and finish off the lamb chops on the stove.

Ingredients needed:

Exact quantities are listed in the recipe card below, but here is a summary.

• Rack of lamb – Two racks are used for this recipe. An average lamb rack weighs about 2 pounds. There are 8 chops per rack, with 1 rib bone per chop. You will most often find a “Frenched Rack” which has had a few inches of meat removed from the end of the bones, which makes for a great presentation and ultimately serves as the handle on your Lamb Lollipops!
• Fresh rosemary – the more, the better!
• Extra virgin olive oil
• Garlic powder, onion powder, and salt

How to prepare the rack of lamb:

Detailed step by step instructions are listed in the recipe card below, but here is a summary.

1. Slice – Run a sharp knife in between each bone to separate the lamb chops, but do not let the knife go all the way through. You will be cooking the rack of lamb whole, but the goal is to allow the marinade to absorb into each lamb chop.
2. Marinade – Using a resealable plastic bag or shallow dish, combine all marinade ingredients until evenly distributed and add the rack of lamb. Move everything around to ensure all surface areas of the lamb are coated in the olive oil mixture.
3. Refrigerate – Keep the marinating rack of lamb in the refrigerator for at least an hour. Prior to cooking, allow lamb to sit at room temperature for at least 30 minutes.

How to perfectly cook the lamb chops:

Detailed step by step instructions are listed in the recipe card below, but here is a summary.

1. Arrange in baking dish. Place both racks, along with all of the marinade, in the dish with the fat side up. Place all of the rosemary on top of the lamb.
2. Roast. Preheat oven or grill to 400°F and roast the lamb for about 15-20 minutes. You will see the bones start to turn golden brown.
3. Carve. Remove each rack from the baking dish and transfer to a cutting board. Using a clean sharp knife, carve each lamb chop away from the rack. They should still be extremely rare.
4. Coat. Prior to adding back to grill or searing hot saute pan, dip each lamb chop in the hot oil, enough to coat each side.
5. Sear. Finish the lamb chops, aka the “lamb lollipops”, by searing on both sides. The amount of time depends on your preferred doneness.

Recipe tips for best results:

• Internal temperature of lamb: Most people prefer rack of lamb or lamb chops to be served medium-rare. To achieve this, they must be cooked to an internal temperature between 125°F and 135°F. Be sure to use an accurate cooking thermometer to verify doneness.
• Substitutions: I highly recommend only using fresh rosemary in this recipe. You can, however, use minced fresh garlic in place of the garlic powder.
• Where to buy lamb: Most major grocery stores sell rack of lamb and have it packaged as a “Frenched Rack”. I prefer to buy lamb at my local butcher since the lamb comes from local ranchers. The majority of lamb sold at the grocery store comes from Australia or New Zealand.

Serve this recipe with:

• Roasted Red Potatoes
• Garlic Parmesan Oven Roasted Asparagus
• And although these lamb chops are delicious on their own, you could always make a mint jelly to serve alongside

If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!

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