These delightful lamb lollipops take just 15 minutes!
I adore lamb. I wish more Americans did. Greece knows what it’s doing with lamb and I paid close attention at the Greek Food Festival in Dallas last year where I ate the most incredible lamb lollipops. I asked the guys what they did and they said, “Salt, pepper, olive oil. That’s it! Don’t overcook.” So that’s just what I did for the main course at Disney Dinners: Hercules and at my Blue Bayou-inspired dinner.
Wether you have company or are just cooking for yourself, this is an elegant meal for one or six!
This is hardly even a recipe – this is just how to cook lamb lollipops! Lamb lollipops are cut pieces of a rack of lamb. Plan on two lollipops per person. The optimal internal temperature for cooked lamb is 145 degrees. You know me and meat thermometers – temperature doesn’t lie! It’s the only fool-proof way to cook food perfectly every time. If you don’t have an instant read meat thermometer, invest in one.
This is one of those non-recipe recipes that I hope you’ll make again and again! I especially love these lollipops smothered with my Feta Cheese Sauce. It would also of course be delicious served with Tzatziki, a garlicky cucumber yogurt sauce. Yum! Either way, serve this with Grilled Potatoes for a delicious dinner.
Sea salt, pepper
Feta cheese sauce for serving
- Bring lamb chops to room temperature twenty minutes before you want to cook them.
- Rinse lamb chops. Pat dry. Season both sides with freshly ground sea salt and pepper. Drizzle with olive oil and massage the seasoning in.
- Grill at about 375 degrees for five minutes per side or until internal temp is 145 degrees. Rest five minutes and smother with my Feta Cheese Sauce.
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Go the distance,