Grilled Lamb Lollipops (Lamb Chops)
★ Issue CMSC·18–011 · Published 29 Oct 2018
chopchopsGood-Shepherd

Grilled Lamb Lollipops (Lamb Chops).

High heat, quality lamb chops, and Good Shepherd seasoning is all you need for perfectly charred lollipops

PREP 10 min
COOK 4 min
TOTAL 14m min
SERVES 2 people
HEAT mild
BLEND RATING 5.0 15 reviews · Good Shepherd®
Jump to Recipe ★ Reviews ✍ Write a Review 🖶 Print
Made with Good Shepherd®Shop
You'll need
GrillInstant-read thermometerMeat tongs

High heat, quality lamb chops, and Good Shepherd seasoning is all you need for perfectly charred lollipops

Ingredients

FOR THE CHOPS

  • Casa M Spice Co Good Shepherd or Uncontrolled Good Shepherd
  • Pink Himalayan Salt (to taste)
  • 1 Frenched Lamb Rack (Lamb Rib Roast)

Method

  1. 01

    Select quality lamb

    Start with a good Frenched lamb rack—quality meat is the foundation of a great final product. There's no seasoning or technique that can overcome inferior lamb.

  2. 02

    Preheat grill to high heat

    10 min

    Get your grill screaming hot before the chops touch the grates. High, consistent heat is what gives you those beautiful char marks and a proper crust.

  3. 03

    Cut chops from the rack

    5 min

    Cut between the bones, then work the knife into the opening at the end of the rack to cleanly separate each rib into individual chops. This keeps the meat intact and the presentation clean.

  4. 04

    Trim into lollipop shape

    5 min

    Carefully trim the fat cap on each rib down to the bone, leaving just a thin layer on the meat side. This gives you that signature lollipop look and ensures even cooking.

  5. 05

    Season and let rub set

    3 min

    Place chops on a sheet, hit both sides generously with salt and Good Shepherd, then let them sit a few minutes. The rub needs time to adhere and start pulling out the lamb's natural juices.

  6. 06

    First side on the grill

    2 min

    Lay the lollipops on the hot grate, sprinkle again with Good Shepherd, close the lid, and let them cook undisturbed for 2 minutes. You're building flavor and color on that first face.

  7. 07

    Flip and cook second side

    2 min

    When you see solid grill marks on the first side, flip the chops, season again, close the lid, and cook for another 2 minutes. The second side needs the same attention and color.

  8. 08

    Pull when marked

    Check for good grill marks on the second side, then pull the lollipops to a platter. Medium-rare is where lamb shines—don't overthink it or you'll dry out that tender meat.

  9. 09

    Serve immediately

    Get these to the plate hot, while the crust is still crisp and the inside is warm and pink. That's when lamb lollipops taste their best.

From Mike's Notebook

01

Frenching the rack yourself saves money and lets you control the bone length for even cooking.

02

Let chops sit 15 minutes after grilling; the carry-over heat finishes the center without overcooking the exterior.

03

High heat matters more than seasoning—a screaming grill creates the crust that makes lamb taste like itself.

Nutrition

340 Calories / serving
26 gProtein
26 gTotal Fat
11 gSat. Fat
0 gCarbs
0 gFiber
0 gSugars
90 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

Cooked It?

Tell us how it went.

Be the first to review this recipe.

Write a Review