Lollipop Lamb Chops Recipe

Prepare and season

Remove lamb chops from refrigerator 30 minutes before grilling to come to room temperature. Pat dry with paper towels. Rub each chop lightly with 2 tablespoons olive oil (reserve remaining oil for chimichurri), then season both sides with kosher salt, black pepper and smoked paprika.

Char-grill

Preheat a grill or grill pan to high heat (500–550°F / very hot). Oil the grates lightly. Place lamb chops on the hottest part of the grill. For 1" thick chops, grill 3–4 minutes per side for medium-rare (internal 130–135°F), or 4–5 minutes per side for medium (140°F). Rotate once during each side if you want crosshatch marks. After cooking, transfer chops to a tray, tent loosely with foil and rest for 5 minutes.

Make the chimichurri

While chops rest or earlier, combine the mint leaves, parsley, garlic, red wine vinegar, lemon juice, red pepper flakes, salt and black pepper in a food processor. Pulse 8–10 times until finely chopped but still slightly textured. With the motor running, drizzle in 6 tablespoons olive oil until emulsified but loose. Taste and adjust seasoning. Transfer to a small bowl and set aside at room temperature (can be made up to 4 hours ahead).

Cook bacon

In a medium skillet over medium heat, add the diced bacon and cook, stirring occasionally, until fat renders and pieces are brown but not crisped to hard. Use a slotted spoon to remove most of the bacon to a paper towel-lined plate, leaving about 1–2 tablespoons of bacon fat in the pan.

Build jam

Add the chopped onion to the reserved bacon fat and cook over medium-low heat until deeply caramelized, about 12–15 minutes, stirring frequently so they don’t burn. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in brown sugar, balsamic vinegar and maple syrup; scrape up any browned bits. Add the cooked bacon back to the pan and stir to combine. If the mixture looks too dry, add up to 2 tablespoons water to loosen. Simmer gently for 2–3 minutes until jammy. Remove from heat and let cool slightly; the jam will thicken as it cools.

Arrange lamb chops on a serving platter or individual plates as lollipops (bone exposed and standing slightly by tucking). Spoon 1 teaspoon of bacon jam atop each chop or place small quenelles of jam between chops. Drizzle 1–2 teaspoons of mint chimichurri over each chop (or serve on the side). Crumble bleu cheese lightly over the chops and scatter microgreens or baby arugula. Serve immediately while chops are warm.