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!

Ingredients:

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

Directions:

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

Emily Maxson

Hi everyone! Thank you for visiting Emily’s Fresh Kitchen. I am a trained chef and cookbook author and I love to eat, cook, and think about food. In 1998 I was diagnosed with Crohn’s disease and had surgery to remove part of my intestines. Read More about “About”…