Grilled Lamb Lollipops (Cutlets)
Tender and juicy grilled lamb lollipops, or lamb cutlets, make a delicious treat for any occasion. Whether you’re hosting a backyard barbecue, game day get-together, or looking for a grilled lamb recipe for Easter, these handy cutlets will impress your guests.
Lamb lollipops – perfect for parties
We had a large bag of these marinaded lamb cutlets at our impromptu engagement party many years ago when my German family visited us here in New Zealand. They were a hit and since then these handy grilled lamb lollipops give me fuzzy feelings. But here’s why you might love them just as much:
- You can marinate the cutlets for up to a day so this recipe is a great make-ahead dinner, snack for parties, or special occasions such as Easter.
- Just like my sticky lamb ribs, these grilled lamb chop lollipops make handy party food – perfect for game day. You’ll need about 3 cutlets per person depending of the size of rest of your spread.
- Serve them with a mint chimichurri sauce, mint pesto, or homemade tzatziki for dipping, and some Turkish flatbread to mop up any juices.
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Lamb cutlets – You’ll need to buy a rack of lamb and cut it into cutlets or ask the butcher to do it for you. If there’s a thick layer of fat (the fat cap) covering the rack, trim it off with a sharp knife. Stand the rack of lamb on its end and use a sharp knife to cut between the bones. This will create individual lamb cutlets, also known as rib chops or lamb lollipops.
- Oil – Extra virgin olive oil creates the base of the Mediterranean lamb marinade but you can use other vegetable oils if needed.
- Lemon – The acidity in the lemon tenderizes the meat and adds some bright, fresh flavors.
- Garlic – Freshly minced garlic adds a pungent flavor to the marinade.
- Fresh herbs – Fresh rosemary and thyme work well with lamb meat. You can use dry herbs if needed.
How to grill lamb lollipops
See the recipe card for full information on the method.
Remove the fat cap from the rack using a sharp knife.
Cut the lamb rack into cutlets.
Mix all ingredients to make the marinade.
Marinade the lamb cutlets for at least 2 hours. Remove excess marinade and grill them on a preheated grill or in a preheated cast iron skillet for 3 minutes on each side.
Storage tips
Grilled lollipop lamb chops can be kept in an airtight container in the fridge for up to 3 days. I don’t recommend freezing them once cooked you can however remove the cooked meat portion of the cutlet and freeze that portion of the cutlet for up to 3 months.
More quick lamb recipes
For more quick and easy lamb dishes, check out the following recipes:
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Grilled Lamb Lollipops
Ingredients
- 8 lamb cutlets
- 4 tbsp olive oil extra virgin
- 1 tsp lemon zest of 1 lemon
- 2 tsp lemon juice
- 2 garlic cloves minced
- 1 tsp fresh rosemary finely chopped, or dried
- 1/2 tsp fresh thyme finely chopped, or dried
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- If you have a whole lamb rack, prepare the lamb cutlets by removing the fat cap and any excess fat and cutting the rack into cutlets.
- In a medium-sized bowl or glass container with a lid, mix all marinade ingredients until the salt starts to dissolve.4 tbsp olive oil, 1 tsp lemon zest, 2 tsp lemon juice, 2 garlic cloves, 1 tsp fresh rosemary, 1/2 tsp fresh thyme, 1/2 tsp salt, 1/4 tsp ground black pepper
- Add the lamb cutlets to the bowl and coat all sides evenly with the marinade. Cover the bowl and store it in the fridge for a minimum of two hours (up to 24 hours) for the shoulder chops to marinade.8 lamb cutlets
- Remove the bowl from the fridge an hour before you're cooking so the lamb cutlets warm up to room temperature.
- Preheat the grill on medium-high indirect heat. Remove any access marinade and place the lamb cutlets on the grill.
- Grill the lollipops for 3 minutes on each side for medium (135F – see notes), turning them over once only.
- Remove the lamb lollipops from the grill immediately and rest them for 10 minutes covered with tinfoil. Serve alongside mint chimichurri, mint pesto, or tzatziki.
Notes
Medium-Rare: 130-135°F (54-57°C)
Medium: 135-140°F (57-60°C) Let them rest: Resting the lamb cutlets allows the juices to redistribute, resulting in a more tender and flavorful piece of meat.
