Grilled Lamb Lollipops
These Roman-style grilled lamb lollipops combine smoky char, garlic, rosemary, and juicy lamb into one fast, elegant dish.
Servings: 2 people
Equipment
- Outdoor Grill
Ingredients
- 1 rack lamb cut into 8 individual chops
- freshly ground pepper
- ¼ cup fresh Italian parsley leaves coursely chopped
- 4 cloves garlic thinly sliced
- 3 tablespoons olive oil extra virgin
- 1 teaspoon balsamic vinegar or red wine vinegar
Instructions
Prep the Lamb
- Remove the lamb chops from the refrigerator 20–30 minutes before grilling.
- Pat them dry with paper towels so they brown instead of steam.
Season the Chops
- Combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub the mixture evenly over both sides of the lamb chops.
Don’t drown the chops in marinade. Lamb already has plenty of flavor.
Preheat the Grill
- Heat the grill to high heat and clean the grates well. Lightly oil the grates lightly to help prevent sticking.
A properly hot grill helps develop crust before the interior overcooks.
Grill the Lamb
- Place the chops directly over high heat. Grill about 2–4 minutes per side, depending on thickness.
- Flip only once if possible for better browning.
Check Temperature
- Use an instant-read thermometer to check doneness.130–135°F = medium-rare140°F = medium
Rest the Lamb
- Transfer the chops to a plate and let them rest 5 minutes before serving.Resting keeps the juices in the meat rather than running onto the plate.
Finish & Serve
- Optional but highly recommended: finish with flaky salt, fresh herbs, or a squeeze of lemon juice right before serving.