Lamb Lollipops Recipe

Prepare Lamb

Trim any excess fat from the lamb rib chops and pat them dry with paper towels. If not already Frenched, ask your butcher to prepare rib lollipops or carefully trim meat away from the end of the bone leaving a neat exposed handle.

Make Marinade

In a bowl whisk together 3 tbs olive oil, 2 tbs balsamic vinegar, 1 tbs soy sauce, 1 tsp chopped rosemary, 1 tsp chopped thyme, minced garlic, 1 tsp brown sugar (or honey), 1 tsp freshly ground black pepper and 1 tsp kosher salt until combined.

Marinate

Place the lamb lollipops in a shallow dish or resealable bag and pour the marinade over them, turning to coat evenly. Cover and refrigerate for 30 minutes to 2 hours (30–45 minutes for quick flavor, up to 2 hours for deeper flavor). Remove from fridge 20–30 minutes before grilling to come closer to room temperature.

While the lamb marinates, make the creamed horseradish. In a medium bowl combine 1 cup sour cream, 2 tbs drained prepared horseradish, 2 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, 1 tbs finely chopped chives, 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust heat by adding more horseradish if desired. Mix until smooth, cover and refrigerate to let flavors meld (at least 20 minutes).

Preheat Grill

Preheat a gas or charcoal grill to high heat (about 450–500°F / 230–260°C). If using a grill pan, heat it over high heat until smoking hot. Oil the grates or pan lightly.

Prepare Lamb for Grilling

Remove lamb from the marinade and let excess drip off. Brush both sides lightly with 1 tbs olive oil and season lightly with coarse sea salt (about 1/2 tsp) and a pinch more black pepper.

Char-grill Lamb Lollipops

Place the lollipops on the hottest part of the grill. Sear for 2–3 minutes per side for medium-rare (internal temperature about 130–135°F / 54–57°C). For medium, sear 3–4 minutes per side. Avoid moving them while searing to develop a good char. If chops are thicker than 1 inch, move to indirect heat after searing and cook a minute or two longer until desired doneness.

Rest & Finish

Transfer lamb to a plate and loosely tent with foil. Let rest for 5 minutes to allow juices to redistribute. Sprinkle with a small pinch of finishing salt and, if desired, garnish with rosemary sprigs.

Serve

Arrange lamb lollipops on a platter with a small bowl of creamed horseradish for dipping and lemon wedges on the side. Serve immediately while warm.