Lamb Chop Lolli Pops Recipe

Trim and French the chops (if not already Frenched)

Using a small sharp knife, scrape meat and fat away from the top portion of each rib bone for about 1–1.5 inches to expose the bone and create the ‘lollipop’ presentation. Remove any excess silver skin. Pat chops dry with paper towels.

Make the marinade

In a bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, thyme, Dijon mustard, honey (if using), kosher salt, and black pepper until combined.

Marinate the chops

Place the chops in a shallow dish or resealable bag and pour the marinade over them, turning chops to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours. Remove from refrigerator 20–30 minutes before cooking to bring toward room temperature.

Preheat and oil pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add a thin film (about 1 tsp) of oil or swipe a paper towel with oil over the pan surface to prevent sticking.

Sear the chops

Pat the chops lightly with paper towel to remove excess marinade (this helps form a good crust). When the skillet is smoking slightly, place the lamb chops bone-side down or meat-side down (meat-side first) without crowding; you should hear a sizzle. Sear for 2.5–3 minutes until a deep golden-brown crust forms.

Flip and finish in pan

Flip each chop and sear the other side for 2–2.5 minutes. For medium doneness (target internal temperature 140–145°F / 60–63°C), reduce heat to medium and continue cooking, flipping as needed, for an additional 1–2 minutes; total cooking time will be about 6–8 minutes depending on chop thickness (roughly 1 to 1.25 inches). Use an instant-read thermometer inserted into the thickest part of the meat, not touching bone, to check temperature.

Finish with butter and aromatics

When chops reach 5–10°F below desired temp (~130–135°F for medium target), add the unsalted butter to the pan and spoon melted butter over the chops for 30–45 seconds (basting) to glaze and add richness. If desired, add a sprig of rosemary or a clove of smashed garlic to the butter while basting.

Rest the chops

Transfer chops to a warm plate or rack and tent loosely with foil. Rest for 5–7 minutes; carryover cooking will bring the internal temperature to the desired medium range (140–145°F).

Garnish and plate

Brush any accumulated juices back over the lamb. Sprinkle chopped parsley over the lollipop ends for color. Arrange lamb chops on a serving platter with lemon wedges on the side.

Serving suggestion

Serve 1 chop per person as presented (5 pieces total). Offer additional salt, pepper, and lemon wedges so diners can adjust seasoning. These pair well with roasted vegetables, mashed potatoes, or a simple green salad.