Grilled Lamb Lollipops
Tender and juicy grilled lamb lollipops are perfect for parties, BBQs, game day, or Easter.
Servings: 4 servings
Calories: 1085kcal
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
Use a meat thermometer:
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. Storage: 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.
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. Storage: 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.
Nutrition
Calories: 1085kcal | Carbohydrates: 1g | Protein: 43g | Fat: 100g | Saturated Fat: 40g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 46g | Cholesterol: 207mg | Sodium: 454mg | Potassium: 576mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 4mg
