Grilled Lamb Chop Lollipops Rubbed With Garlic, Rosemary And Lemon Zest Recipe

1. Prepare the garlic-rosemary-lemon rub

Finely mince 3 cloves of garlic, 2 tablespoons of fresh rosemary leaves, and zest 1 lemon. Combine them in a small bowl with 2 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Mix well to form a coarse paste.

2. Trim the lamb chops

Trim any excess fat from 8 lamb rib chops and clean the bones for presentation by scraping away any meat or fat to create the 'lollipop' effect. Pat them dry with paper towels.

3. Marinate the lamb chops

Rub the garlic-rosemary-lemon mixture all over the lamb chops, ensuring they are well coated. Place the chops on a plate or in a shallow dish, cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes or up to 2 hours for deeper flavor.

4. Preheat the grill

Preheat a grill or grill pan over medium-high heat for about 10–15 minutes until hot.

5. Grill the lamb chops

Remove lamb chops from the refrigerator and let them come to room temperature for 10–15 minutes. Grill the chops for 2–3 minutes per side for medium-rare, or longer depending on your desired level of doneness. Avoid moving them too much to create a nice sear.

6. Rest the lamb chops

Transfer the grilled lamb chops to a plate and let them rest for about 5 minutes to allow the juices to redistribute before serving.

7. Serve the lamb chop lollipops warm, optionally garnished with additional lemon zest or chopped fresh rosemary. These are perfect as a main course or an appetizer.