Lamb Lollipops Recipe

Prep and Marinate

Pat lamb chops dry with paper towels. In a small bowl combine 2 tbs olive oil, minced garlic, chopped rosemary, 1 tsp sea salt and 1/2 tsp black pepper. Rub the mixture over lamb lollipops, coating evenly. Let rest at room temperature for 20 minutes (or refrigerate and marinate up to 2 hours).

Cook

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs butter and swirl. Sear lamb lollipops, fat/trimming side down first to render a little fat, then lay chops flat so the bone handles stick up. Cook about 2.5–3 minutes per side for medium-rare (internal temp 125–130°F / 52–55°C), adjusting time for thicker chops. Spoon pan juices and butter over chops as they cook for 30–45 seconds. Transfer to a resting plate and tent loosely with foil for 5 minutes to reach final temp (~130–135°F).

After resting, season lightly with a pinch of flaky salt if desired.

While lamb rests, place parsley, cilantro (if using), oregano, garlic, red wine vinegar, red pepper flakes, 1/2 tsp sea salt and 1/4 tsp black pepper in a bowl or small food processor. Pulse gently to finely chop (do not purée to a paste). Transfer to a bowl and stir in 3 tbs olive oil. Taste and adjust salt, acid or oil. Let sit 10 minutes to marry flavors.

In a blender or food processor combine feta, cream cheese, Greek yogurt, lemon juice, 1 tsp olive oil and 1/4 tsp black pepper. Blend until smooth and airy, scraping down sides as needed. If mixture is too thick, add up to 1 tsp water or olive oil to loosen. Transfer to a small bowl and refrigerate briefly while finishing other components.

Make Crostini

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush both sides lightly with 2 tbs olive oil, and toast 6–8 minutes, flipping once, until golden and crisp. Remove and let cool slightly.

Make Tapenade

Place pitted olives, capers, minced garlic, lemon zest, chopped parsley and a pinch of pepper in a small food processor. Pulse until a coarse, spreadable tapenade forms (you want texture, not a purée). Taste and adjust with a little more lemon zest or pepper. Transfer to a bowl.

On a serving plate arrange 3 lamb lollipops slightly fanned. Spoon about 1–1.5 tbs chimichurri onto each lamb chop or serve alongside in a small spoon. Place a small quenelle or dollop (about 1 tbs) of whipped feta next to the lamb.

Spread a thin layer of olive tapenade on 3–4 crostini each (use remaining crostini for guests). Arrange crostini beside the lamb and whipped feta. Garnish with microgreens or baby arugula and a lemon wedge. Drizzle a few drops of olive oil over finished plate if desired.

Serve immediately while lamb is warm. Recommended bite: crostini with whipped feta, a slice of lamb and a touch of chimichurri.