What is it about food on a stick? It’s fun to eat, you don’t have to use utensils, and it’s everyones favorite party snack. Trust me. I cater a lot of parties and I have put just about everything you can think of on a stick- people dig it. Lamb lollipops are especially fun because they come equipped with their very own stick built in- a handle if you will. These gems are succulent, have so much flavor, and take only minutes to cook making them ideal for entertaining or a quick dinner. Perfect for Easter this weekend, serve them with truffled asparagus and roasted baby potatoes for a complete spring menu. Ideal for a late lunch or early dinner.
Lamb chops are simply a cut up and cleaned up rack of lamb. I like to remove the top layer of fat as I don’t miss it at all however my husband would totally disagree. (It didn’t keep him from eating 98% of these.) So feel free to do what you like here and do what you like with your fat! (That sounded weird)
A few tips before you get started:
- Plan ahead. Let these little babies marinate a few hours. You’ll be glad you did.
- Pull the chops out of the fridge (if marinating for any length of time) and let them come to room temperature before cooking.
- DONT use a non-stick pan- a heavy-bottomed frying pan or cast iron would be great here. Make sure it’s nice and hot before you start cooking. You want the chops to sear and get a nice crispy top and bottom to them.
- Don’t over cook them. They only take a few minutes per side and over cooked lamb is not a good thing.
- Once the chops are cooked, like all meats, let them rest a few minutes before
cuttingbiting into them.
These are without a doubt my favorite way to eat lamb. Whether a cocktail party or a quick weeknight dinner, I think they’re perfect as is. The only accompaniment I need is a few napkins! My husband, however, is a little old school and likes to eat his with mint jelly. If that’s your cup of tea, check out this natural mint jelly made with *shocker * actual mint. I find it at my local Whole Foods.
Lamb lollipops marinated with rosemary, dijon and garlic. Perfect for Easter brunch or a cocktail party.
- 2 racks of lamb, cut into chops (you should get 6-7 chops per rack)
- salt and pepper
- 3 cloves minced garlic
- zest of one lemon
- 3 tablespoons dijon mustard
- 1 tablespoon minced fresh rosemary
- 2 tablespoons olive oil, plus more for searing
- In a small bowl, combine minced garlic, lemon zest, dijon mustard, minced rosemary, and olive oil; set aside.
- In a large bowl or baking sheet, season lamb chops liberally with kosher salt and fresh ground pepper.
- Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours.
- When ready to cook, heat a large saute pan over medium-high heat. Add a drizzle of olive oil and when you know the pan is nice and hot, add lamb chops and cook 2-3 minutes without touching. Turn chops over and cook on other side the same amount of time.
- Remove chops to plate and let rest about 5 minutes.
- Repeat with remaining chops until all are cooked.
- If pan starts to smoke, turn heat down. Serve as is or with mint jelly.