Name: Summer Houses Lamb Lollipop Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 pieces frenched lamb chops (lamb lollipops), 1.5–2 in thick; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp extra-virgin olive oil; 1 tbsp fresh rosemary, chopped; 6 tbsp unsalted butter; 2 tbsp capers, rinsed and drained; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tbsp fresh flat-leaf parsley, finely chopped; 0.25 tsp pinch of red pepper flakes; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup microgreens or baby arugula (optional); 2 pieces extra lemon wedges

Method

Lamb

Bring to room temperature

Remove lamb lollipops from refrigerator 30 minutes before cooking so they come to room temperature. Pat dry with paper towels.

Season both sides of the lamb with kosher salt, freshly ground black pepper, and rub with 2 tablespoons olive oil. Sprinkle the chopped fresh rosemary over the meat and press lightly so it adheres.

Preheat a grill or heavy cast-iron skillet to high heat (about 450–500°F / 230–260°C). If using a grill, oil the grates lightly to prevent sticking.

Sear the lamb lollipops 2–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), or 3–4 minutes per side for medium. Sear the exposed bone edge briefly if desired for color. Do not overcrowd — work in batches if necessary.

Transfer cooked lamb to a warm plate, tent loosely with foil and rest for 5–7 minutes. Residual carryover will raise the internal temperature slightly to medium-rare/medium.

Brown butter, lemon & caper sauce

While the lamb rests, prepare the sauce. In a medium saucepan or skillet over medium heat, melt 6 tablespoons unsalted butter.

Continue cooking the butter, swirling the pan occasionally, until it foams and the milk solids turn golden-brown and smell nutty, about 4–6 minutes. Watch closely to avoid burning.

Remove the pan from direct heat and immediately add the rinsed capers (2 tbsp) — they will sizzle. Then add 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest, stirring to combine.

Return to low heat for 30 seconds, then stir in 1 tablespoon finely chopped parsley, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or lemon as desired.

Keep the sauce warm while you plate. If it cools and solidifies slightly, gently rewarm on very low heat and whisk until emulsified.

Finish & plating

Arrange a small mound of microgreens or baby arugula (if using) on each starter plate to provide a peppery bed for the lamb.

Place 2 lamb lollipops per serving (for 8 pieces total, this yields 4 servings) on the greens, leaning the bones outward for presentation.

Spoon 1–2 tablespoons of the brown butter, lemon & caper sauce over each lamb lollipop, making sure some capers are distributed across the meat.

Garnish with a light sprinkle of chopped parsley, additional lemon zest if desired, and a lemon wedge on the side. Serve immediately.