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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.

grilled lamb chops on plate with rosemary
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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
two raw racks of lamb with oil, herbs, and seasonings

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.
plate with grilled lamb chops

Serve this recipe with:

close up of grilled lamb chops with potato and rosemary

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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Lamb Chops

Prep15 minutes
Cook20 minutes
Marinade time1 hour
Total1 hour 35 minutes
Servings 8 people
This recipe for outstanding lamb chops starts with a rosemary marinated rack of lamb that gets partially cooked. Then the chops are separated and finished on the grill. The result is the most flavorful, moist, and delicious lamb chops that can be enjoyed for a holiday dinner like Easter or Christmas, however the recipe is easy enough to be enjoyed year round.

Equipment

Ingredients 

  • 2 rack of lamb look for the “Frenched Rack” that has had a few inches of meat removed from the end of the bones
  • 1/2 cup extra virgin olive oil more if needed
  • 10 sprigs fresh rosemary This amount is approximate and you can't have too much fresh rosemary
  • 1 Tablespoon garlic powder can substitute with 4 cloves of minced fresh garlic if you want a stronger taste, however the fresh garlic may burn when roasting
  • 1 Tablespoon onion powder
  • 1 teaspoon kosher salt
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Instructions 

  • Prepare the rack of lamb by separating each lamb chop but leave the roast in tact. To do this, use a sharp knife to slice in between each bone but do not cut all the way through.
    slicing rack of lamb
  • Add all of the remaining ingredients to a resealable plastic bag or shallow dish. Add both racks of lamb and distribute oil mixture to evenly coat lamb and get in between each slice. Add additional oil, if needed, to fully coat each rack. Marinate in the refrigerator for at least an hour, however you can marinate for longer, up to overnight.
    marinating lamb racks
  • Prior to cooking, set lamb in marinade on the counter for at least 30 minutes to an hour to raise its temperature. Preheat grill or oven to 400°F. Place racks in a baking dish, fat side up, along with all of the contents from the marinade. Arrange any of the rosemare on top of the lamb.
    marinated lamb racks with rosemary
  • Roast in preheated grill or oven for 15-20 minutes. You do not want to cook them all the way through.
    lamb rack with herbs cooking on grill
  • Transfer each roast to a cutting board and carve with a clean sharp knife to separate the lamb chops. Dip both sides in the oil in the baking dish to coat and then finish off the lamb chops by searing on the grill or a very hot saute pan. The length of time you sear will depend on your preferred doneness and lamb is typically enjoyed medium rare with an internal temperature ranging from 125°F and 135°F.
    par cooked lamb lollipops coating in fat
  • Enjoy for dinner or arrange on platter if serving as a Lamb Lollipop party appetizer.

Notes

  • 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.
  • Nutritional information: Based on a serving size of two lamb chops and is approximate due to the estimated size of each rack, and also the olive oil that is used in the marinade (but mostly discarded after cooking).

Nutrition

Calories: 516kcal, Carbohydrates: 1g, Protein: 18g, Fat: 48g, Saturated Fat: 20g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 21g, Cholesterol: 94mg, Sodium: 362mg, Potassium: 257mg, Fiber: 1g, Sugar: 1g, Vitamin A: 4IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

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5 Comments

  1. 5 stars
    These lamb chops are perfect! The marinade gave them the best flavor. I’ll definitely make them again with the holidays coming up.

  2. 5 stars
    Rack of lamb chops are one of my favorite easy dishes to make when entertaining. I think people get thrown off with the “fancy” look of them but they couldn’t be simpler as this recipe proves!