Lamb lollipops are one of the most succulent meats to make and east! Don’t let how small they are deter you from grilling them. They will be excellent following my tips. A quick rub of garlicky, minty marinade just before grilling imparts luscious flavor.

Lamb lollipops are one of the most tender, flavorful cuts of lamb in a fun, bite-sized form. These lollipop lamb chops—also known as frenched lamb chops—are perfect as an impressive appetizer or a main course at any special dinner. With the right techniques and ingredients, you can achieve the perfect result each time. When cooked to the right internal temperature with my easy recipe, this cut remains incredibly tender and full of flavor.

I first had lollipops made this way at my cousins’, there I was amazed at the ease with which they cut apart the racks, coated the chops with lush but simple seasonings, and grilled them very quickly. We ate them hot off the grill, with the rest of the dinner ready and waiting. So much flavor! Such natural richness. Unforgettable! I make them now whenever we want a special meal!

Notes about the Lamb

The key to flavorful lamb lollipops is starting with good lamb rib chops. Look for rack of lamb; these used to be available only in great butcher shops, but now more widely; I find excellent racks of lamb at Costco. It is key that the whole rack is frenched by the butcher (Costco racks are already frenched, but still must be cut into lollipops), removing the small end of the bone and much of the fat cap from the bone so that you can cut through and make lollipop shapes with a sharp knife. 

A simple marinade with olive oil, fresh garlic, dried mint, and salt do the job perfectly. But we don’t dunk the chops in marinade for these; instead, rub each chop with some of the marinade, let them rest for as little as 15 minutes, then on to the grill. Variations are many for marinating lamb: you can use lemon juice or lime juice, lemon zest, fresh rosemary, black pepper, or a sweet touch with soy sauce and honey. Lemon slices make a nice garnish if you’ve used lemon in the marinade.

Lamb’s natural partner on a plate is mint sauce–try my mint sauce recipe with these!

How to cut the Lollipops

Preparing lamb lollipops involves a few simple steps. You’ll need a sharp knife to achieve clean, precise cuts. Start with a whole rack of lamb, and be sure it has already been frenched with the bone the covers the chops removed and much of the fat cap on the ribs trimmed; this exposed rib bone becomes the handle of the lollipop.

Cut between the ribs to create single chops or double chops, depending on your preference. I prefer to cut single chops because they cook more evenly. As you cut through the chops, angle the knife to find the spot where you can cut all the way through; often this is on more of an angle rather than dead center and straight through each chop.

Lamb Lollipops Grilling Tips

The best way to cook lamb lollipops is on the grill, my favorite way to achieve a perfect result of a balance of rendered charred fat and tender pink meat. Preheat your grill to medium-high heat to ensure a nice sear. 

Sear each side for about 2-3 minutes, and not longer to avoid over cooking. Pile the chops in the middle of the grill grates, allowing the flames that rise up from the dripping juices to engulf the chops for just a few seconds. Remove them from the grill immediately.

You can use a food thermometer to monitor the internal temperature.  Ideally, aim for 135°F (medium) if you prefer medium-rare, or 145°F for medium. Using a meat thermometer ensures your tender cut of meat is cooked to your liking. 

Storage

To keep your lamb lollipops fresh and flavorful, store any leftovers properly. Let the lamb cool to room temperature, then wrap them tightly in plastic wrap or place them in a plastic storage bag or other airtight container. They can be stored in the refrigerator for up to 3 days.

For longer storage, you freeze the cooked lamb, but this is not ideal. It is best if you need to freeze the lamb to freeze the raw lollipops and grill them just before serving. If you do freeze them, wrap them tightly in plastic wrap and then placed in a freezer bag or airtight container for up to 3 months in the freezer. 

When reheating, it’s best to do so gently to preserve its tenderness. Reheat in a cast iron skillet over medium heat, or gently in the oven, covered with foil. Avoid overheating to keep the tender meat juicy and delicious.

What to serve with grilled rack of lamb

Make an easy, fresh, homemade Mint Sauce, a traditional sauce for lamb.

Rice pilaf is always excellent with lamb, especially Mom’s Special Lebanese Rice studded with mushrooms and pine nuts.

A natural with lamb is Tabouli Salad: A Lebanese Tabbouleh Recipe that pairs perfectly with any grilled meat or vegetable main. Try Avocado Tabbouleh, the original chopped salad and my Quinoa Tabbouleh Recipe for a gluten-free option.

This Roasted New Potatoes Recipe is a cookout favorite! My method for perfectly crisp-outside and buttery-inside potatoes works every time. A shower of mint brightens the dish and makes it that much more of a friend to lamb.

You may be making your lamb as part of an Easter tradition (we sure do, sometimes my Pan Seared Lamb Chops recipe!). Check out my Hot Cross Buns recipe for Easter morning.