Grilled Lamb Lollipops
This recipe is on repeat at our house in the summer. I fire up the grill as often as I can after our long Minnesota winters. These little lamb lollipops cook up quickly and are always a crowd pleaser. I wrap the bones in foil before grilling to prevent them from burning. Once they are ready, I remove the foil before arranging them on a platter with sprigs of rosemary for serving. Enjoy!
2 Frenched lamb racks (about 16 chops total)
3/4 cup olive oil
2 lemons, juiced
1/4 cup chopped fresh rosemary
4 cloves garlic, minced
2 tsp salt
2 tsp black pepper
- In a small bowl combine the olive oil, lemon juice, rosemary, garlic, salt and pepper. Set aside.
- Trim the silver skin off the underside of the lamb racks. This is the thin, white or silvery connective tissue attached to the meat.
- Cut the racks into individual chops.
- Wrap the bone end of the chop with a small piece of foil.
- Dip the meat side of the chop in the marinade making sure to get the pieces or garlic and rosemary on each piece.
- Set in a dish to marinate.
- Refrigerate the lamb chops for 3-24 hours.
- Remove from the refrigerator and let sit at room temperature for 30 minutes before grilling.
- Preheat grill to medium high heat.
- Grill the chops for 2-3 minutes on each side.
- Remove foil wraps and place on a serving tray with sprigs of rosemary.
- Serves 4