Petite Filet ~ Lamb Lollipop Recipe

Prep lamb lollipops

If not already frenched and trimmed, use a small sharp knife to push meat down toward the base of each rib and trim excess fat, leaving a clean exposed bone 'handle'. Pat the lamb chops dry with paper towels.

Season both sides of each lamb lollipop evenly with kosher salt, black pepper, and garlic powder. Allow to sit at room temperature for 20–30 minutes to take the chill off (helps even cooking).

Make herb rub

In a small bowl whisk together the olive oil, chopped rosemary, chopped thyme, lemon zest and Dijon mustard until combined. This forms a thin herb paste.

Brush or rub about 1 teaspoon of the herb mixture onto the meaty side of each lamb lollipop, coating evenly. Reserve remaining herb rub for basting while cooking.

Preheat oven to 400°F (200°C). Place an ovenproof skillet (cast iron preferred) over medium-high heat and add 1 tbs neutral oil if needed to coat the pan. Heat until just smoking.

Add the lamb lollipops, meaty side down first, arranging them so they are not crowded. Sear 1.5–2 minutes until a deep golden-brown crust forms. Flip and sear the bone side for 30–45 seconds to color bones.

Brush lollipops with some of the reserved herb rub, then transfer the skillet to the preheated oven. Roast 6–8 minutes for medium-rare (internal temp about 125–130°F / 52–54°C), 8–10 minutes for medium. Use an instant-read thermometer for accuracy.

Remove skillet from oven and transfer lamb to a plate. Tent loosely with foil and rest 5 minutes; carryover cooking will bring internal temp up a few degrees.

Return skillet to stove over medium heat. Add 1 tbs unsalted butter and swirl until melted and foaming. Spoon butter over the lamb to glaze and pick up any browned bits left in the pan.

Mix chopped parsley with lemon juice and sprinkle over the lollipops just before serving.

Make quick pan sauce

After removing lamb and wiping out excess fat (leave browned bits), add the minced shallot to the hot skillet and sauté 30–45 seconds until softened but not browned. Deglaze with red wine or sherry, scraping up fond. Reduce by half (about 1–2 minutes). Add beef or lamb stock and simmer 2–3 minutes to concentrate.

Remove from heat and whisk in the cold cubed butter a piece at a time until sauce is glossy and slightly thickened. Season with salt and pepper to taste. Spoon sauce over or alongside the rested lamb lollipops.