Lamb Lollipops Recipe

Trim and bring to room temperature

If not already frenched, trim excess fat and meat to expose the bone ends to create lollipops. Pat the lamb chops dry with paper towels and let sit at room temperature for 20–30 minutes while you prepare the marinade.

Make marinade

In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 1 teaspoon chopped rosemary, 1 grated garlic clove, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper until combined.

Marinate

Brush or toss the lamb lollipops with the marinade so they are evenly coated. Let them rest 15–30 minutes at room temperature (or refrigerate up to 2 hours). Remove from fridge and bring to room temperature 30 minutes before grilling if chilled.

Preheat grill

Preheat a grill or grill pan to medium-high heat (about 450°F / 230°C). Oil the grates or the pan lightly to prevent sticking.

Sear and cook

Place the lamb lollipops on the hot grill, bone ends toward the cooler zone. Sear 2–3 minutes per side until a deep brown crust forms. Then move to indirect heat or reduce heat slightly and continue cooking 2–4 more minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C). For medium cook to 135°F (57°C). Adjust time for thickness.

Rest

Transfer lamb to a cutting board and tent loosely with foil. Rest 5–8 minutes; the internal temperature will rise slightly while juices redistribute.

Brown the butter

While the lamb rests, melt 4 tablespoons unsalted butter in a small skillet over medium heat. Swirl occasionally; the butter will foam then clarify. Continue cooking until it turns golden-brown and emits a nutty aroma, 3–4 minutes. Watch closely to avoid burning.

Add aromatics

Add the rinsed capers and one whole rosemary sprig to the browned butter and cook 20–30 seconds to crisp the capers lightly and infuse rosemary flavor.

Finish sauce

Remove the skillet from heat. Stir in 1 teaspoon fresh lemon juice and 1 teaspoon lemon zest. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, tasting and adjusting seasoning if needed. Remove and discard the rosemary sprig if desired.

Arrange the lamb lollipops on a warm platter or individual plates with bones up for presentation.

Spoon the brown butter-caper sauce over the lamb lollipops, distributing capers evenly. Garnish with rosemary sprigs and lemon wedges. Serve immediately.