rosemary-dijon-lamb-chops

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)

prepping-lamb-lollipops

A few tips before you get started:

  1. Plan ahead. Let these little babies marinate a few hours. You’ll be glad you did.
  2. Pull the chops out of the fridge (if marinating for any length of time) and let them come to room temperature before cooking.
  3. 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.
  4. Don’t over cook them. They only take a few minutes per side and over cooked lamb is not a good thing.
  5. Once the chops are cooked, like all meats, let them rest a few minutes before cutting biting 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.

Pan Seared Lamb Lollipops (Chops) with Rosemary, Garlic and Dijon

Lamb lollipops marinated with rosemary, dijon and garlic. Perfect for Easter brunch or a cocktail party.

Ingredients

  • 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

Instructions

  1. In a small bowl, combine minced garlic, lemon zest, dijon mustard, minced rosemary, and olive oil; set aside.
  2. In a large bowl or baking sheet, season lamb chops liberally with kosher salt and fresh ground pepper.
  3. Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours.
  4. 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.
  5. Remove chops to plate and let rest about 5 minutes.
  6. Repeat with remaining chops until all are cooked.
  7. If pan starts to smoke, turn heat down. Serve as is or with mint jelly.
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9 Responses to Pan Seared Lamb Lollipops (Chops) with Rosemary, Garlic and Dijon

  1. Oh yes please. Lamb is my favorite meat and I don’t eat it nearly often enough.

  2. I laughed when I saw this post title because my kids have named lamb chops “lamb lollies” and chicken drumsticks are “chicken lollies.” I agree with you – anything on a stick is more fun and therefore tastes better!

  3. Brenda Stephens says:

    I was wondering if I could serve the lollipops at room temperature. I’m having a large crowd for Easter and wanted to cook them ahead of time. Thank you.

    • Kelley says:

      Of course! I think that’s one of the great things about lamb chops, they taste great at room temperature! Good luck and Happy Easter to you!

  4. Barbara says:

    I am considering using an Anne Burrel recipe whereby you take out the 3rd and 6th bone of an 8 bone rack to make larger chops, cut up the chops, sear them on the stove and then finish them in a 400 degree oven for 5 mins with a tapenade mix on them. This is to serve with white beans. What I am wondering is whether I could do the searing in advance and refrigerate (house around 76 these days with ac), bring to room temp before putting in the oven. These are for visitors and with 2 racks I want to do this messy step ahead. Thanks for any advice.

    • Kelley says:

      I think you’d be fine to sear them ahead. With that being said, I’m not sure of the recipe you’re following, so don’t take my word for it. Good luck.

  5. Sarah says:

    Great recipe! But, why do you say “DONT use a nonstick pan”?

  6. Christina Anderson says:

    Thanks for sharing your passion.
    What a wonderful selection of recipes, says the Bay area gal.

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