Grilled Lollipop Lamb Chops Recipe
Make Grilled Lollipop Lamb Chops Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Lamb & Marinade
Finishing & Serving
Method
Lamb & Marinade
- 1
Trim and prepare chops
If not pre-Frenched, use a small sharp knife to trim excess fat and expose about 1–1½ inches of bone to create the classic lollipop presentation. Pat the chops dry with paper towels.
- 2
Make marinade
In a bowl, combine 1 tablespoon olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, Dijon mustard, smoked paprika, kosher salt, and black pepper. Whisk until emulsified.
- 3
Marinate lamb
Place the chops in a shallow dish or resealable bag and pour the marinade over them, turning to coat all sides. Massage marinade into the meat. Cover and refrigerate for at least 30 minutes, up to 4 hours. Remove from fridge 20 minutes before cooking to come toward room temperature.
Grilling & Finishing
- 4
Preheat grill
Set up a gas or charcoal grill for direct high heat and preheat to medium-high (about 425–450°F / 220–230°C). If using a grill pan, preheat it over medium-high heat and lightly oil the grates or pan.
- 5
- 6
Rotate and cook to doneness
Flip the chops and sear the other side 2–3 minutes. For medium-rare aim for an internal temperature of 125–130°F (52–54°C) — about 5–6 minutes total depending on thickness. For medium 135°F (57°C). Use an instant-read thermometer inserted into the thickest part of the meat (not touching bone) to check doneness.
- 7
Butter baste & rest
During the last minute of cooking, place 1 tablespoon of butter on top of the chops to melt and baste. Remove chops from grill and transfer to a cutting board. Tent loosely with foil and rest for 5 minutes; carryover cooking will raise temperature a few degrees.
- 8