Lamb Lollipops -

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.

Whether 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.

Lamb lollipops

Lamb lollipops
Sea salt, pepper
Olive oil
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.