Lamb lollipops are a finger food with a handle. The bone is cleaned, so you pick a chop up and eat it standing by the grill. Cut two frenched racks into single chops at home and put them in a bag with olive oil, garlic, lemon and herbs that morning. At the lot they take 3 to 4 minutes a side over high heat. Check one from the side, into the center of the meat, for 145°F, then rest them 3 minutes. Grill a couple of lemon halves next to them, squeeze them over, scatter some parsley and set the plate down. Two racks make 16 chops.
At the lot: Cut and marinate at home, ride the chops at the bottom of the cooler, and grill hot; plan on about 25 minutes from lighting to eating on a gas grill, longer on charcoal. Homegating: Same cook on the backyard grill, or in a hot grill pan on the stove.
145°F
Check, then a 3-minute rest
3–4 MIN
A side over high heat
16
Chops from 2 racks
4
Serves
Ingredients
Lamb
- 2 frenched racks of lamb, 8 ribs each, about 1½ lb each
Marinade
- ¼ cup olive oil
- 4 cloves garlic, grated
- Zest of 1 lemon, plus 2 tbsp juice
- 1 tbsp chopped fresh rosemary
- 1 tsp dried oregano
- 2 tsp kosher salt (Diamond Crystal; 1¼ tsp if Morton)
- 1 tsp coarse black pepper
To finish
- 2 lemons, halved
- 2 tbsp chopped fresh parsley
- Flaky salt
Steps
At home
- Pat the racks dry. Stand each rack on its end and slice down between the bones to make 16 single-bone chops, keeping them as even as you can.
- Whisk the marinade in a bowl. Put the chops in a zip-top bag, pour it over, press out the air and seal it. Refrigerate 2 to 8 hours.
- The bag rides inside a second bag or a lidded container at the bottom of the cooler at 40°F or below, below the lemons, parsley and anything else ready to eat.
At the lot
- Heat the grill to high, about 450°F to 500°F, and oil the grates. Lift the chops out of the marinade and throw the marinade out.
- Lay the chops on the grate with the bones pointing away from the hottest part. Grill 3 to 4 minutes a side, until well marked. Set the lemon halves cut side down beside them for 2 to 3 minutes.
- Check a chop by pushing the thermometer in from the side into the center of the meat, away from the bone. It should read 145°F. If it doesn't, give them another minute a side and check again. Rest the chops 3 minutes on a clean plate. Wash your hands and the tongs after the raw lamb.
- Squeeze the grilled lemons over the chops, scatter the parsley and finish with flaky salt. Eat them off the bone. They sit out no more than 2 hours, or 1 hour above 90°F.
Pack for the lot
What are lamb lollipops?
Lamb rib chops cut from a frenched rack, one bone each. Frenched means the meat and fat are scraped off the end of the bone, so it works as a handle.
What temperature should lamb chops be?
Check that the center reads 145°F, then rest them 3 minutes. That's USDA's safe temperature for lamb chops. Medium-rare is about 130°F to 135°F; 145°F is medium.
How long do you grill lamb lollipops?
About 3 to 4 minutes a side over high heat for chops ¾ to 1 inch thick. Go by the thermometer, not the clock.
How do you check the temperature of a small chop?
Push the probe in from the side so the tip sits in the center of the meat, not touching the bone. A thin-probe instant-read thermometer works best.
How long should you marinate lamb chops?
2 to 8 hours in the fridge. The lemon juice softens the surface if they sit much longer. Throw out the marinade once it has touched raw lamb.
Where do you buy frenched racks of lamb?
Most grocery meat counters and warehouse stores carry them, often in a vacuum pack. Ask the counter to french a rack if they only have it unfrenched.
More off the grill: pork souvlaki, Greek chicken thighs, grilled tri-tip and reverse-sear ribeye. Pour big-batch margaritas or sweet tea lemonade, and set out Texas caviar. Cold-weather tips are in our cold-weather tailgating guide.
