Lamb lollipops are exactly what they sound like. Lamb chops. Frenched into little handles. Eat with your hands. No shame.
Juicy, herb-crusted, seared to perfection. Served with a vibrant, garlicky mint pesto that cuts through the richness. Fancy dinner party energy. Zero stress.
Serves 4 as an appetizer or 2 as a main.
Step-by-Step Instructions
11
Marinate the Lamb
- In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
- Coat lamb chops. Marinate for 15 minutes (or up to 4 hours in the fridge).
22
Make the Mint Pesto
- In a food processor, combine mint, parsley, nuts, Parmesan, garlic, and lemon juice.
- Pulse until finely chopped. With machine running, stream in olive oil.
- Season with salt. Set aside.
33
Sear the Lamb Lollipops
- Heat a heavy pan over medium-high heat (no oil needed—meat has oil).
- Sear lamb chops for 2–3 minutes per side for medium-rare.
- Let rest for 5 minutes.
44
Serve
- Arrange lamb lollipops on a platter.
- Spoon mint pesto over the top or serve on the side for dipping.
- Pick up by the bone. Bite. Grin. Repeat.
Summary
Prep Time: 10 minutes | Marinate: 15 minutes | Cook Time: 6 minutes | Total Time: 30 minutes
Yield: 8 lamb lollipops
Difficulty: Easy
Storage Notes
Lamb is best fresh. Leftover pesto is a gift that keeps giving.
- Fridge (lamb): Store cooked chops for up to 3 days. Reheat in pan over medium-low for 2 minutes per side.
- Fridge (pesto): Store in a jar with a thin layer of olive oil on top for up to 1 week.
- Freezer (pesto): Freeze in ice cube trays for up to 3 months. Pop one out whenever you need brightness.
- Pro tip: Ask your butcher to french the lamb chops. It takes 30 seconds and makes you look like a pro.
