Pat the lamb rib chops dry with paper towels. If not already Frenched, trim excess fat and clean the exposed bone by scraping any meat and membrane so there is a clean handle for eating.

Make the marinade

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

Marinate

Place the lamb popsicles in a shallow dish or resealable bag. Pour the marinade over the lamb, turning to coat all sides. Press out excess air and refrigerate at least 1 hour and up to 4 hours. Do not marinate longer than 6 hours to avoid overly softening the meat from the citrus.

Cooking & Finishing

Bring to room temperature

Remove the lamb from the refrigerator 30 minutes before cooking so it comes nearer to room temperature, which helps with even cooking.

Preheat and oil the grill or skillet

Preheat a grill or heavy cast-iron skillet to medium-high heat (about 400°F / 200°C). If using a skillet, add 1 tablespoon neutral oil to the pan and heat until shimmering.

Sear the lamb

Remove excess marinade from the lamb (shake off but do not wipe completely). Place lamb popsicles on the hot grill or skillet, searing for 2.5–3 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C). For medium, cook 3.5–4 minutes per side (135°F / 57°C). Use tongs to hold and sear the exposed bone ends briefly (15–20 seconds) to color the handle if desired.

Rest the lamb

Transfer the seared popsicles to a cutting board and tent loosely with foil. Let rest 5–7 minutes; carryover cooking will raise the internal temperature a few degrees.

Finish with butter and garlic

While the lamb rests, melt unsalted butter in the same skillet over low heat, add the thinly sliced garlic and cook until fragrant and just golden (30–45 seconds). Remove from heat and stir in chopped mint.

Serve

Brush each lamb popsicle lightly with the garlic-mint butter. Arrange on a platter with lemon wedges and garnish with microgreens or parsley if using. Serve immediately so guests can hold the bone and eat like a popsicle.