Lamb Chop Lollipops Two Ways: Pick One Or Try Them Both!
So what exactly is a lamb lollipop? It’s a lamb chop, but with the bone frenched (cleaned by a butcher) so that you can hold and eat it just like the stick on a lollipop. This makes lamb chops into finger food, perfect for serving h’orderve style. It’s the perfect way to elevate any occasion like a Superbowl party or holiday celebration. Pass around a platter of succulent, tender lamb seasoned to perfection and cooked medium-rare - you and your guests will thank us later. My mouth is watering just thinking about them.
I never thought I liked lamb until I had our Awhi lamb, raised in New Zealand by the Maori tribe. This lamb is super tender with a delicate flavor. You can get it delivered straight to your door with our premium meat delivery. I had always experienced lamb as being very strong tasting and gamey, so enjoying lamb was a pleasant surprise! If you’d like to elevate from your typical chicken wings or pigs in a blanket (don’t get me wrong… I love both of these delicious items) - lamb lollipops are a great way to go. Plus, they’re very quick and easy to prepare and offer a ton of versatility when it comes to seasonings and marinades.
Lamb lollipops are so delicious that the Italians have a special name for them - “scottadito”. This name translates to “scorches the finger”... a testament to how irresistible these tender, flavorful little bone-in cuts of lamb rack really are. It’s very tempting to dig into the juicy meat before they’ve had time to adequately cool off. Be sure to let lamb lollipops rest for five minutes after cooking. Aside from giving them time to cool off a little bit, it also ensures that the meat holds in all the tasty juices.
When meat’s really good quality, it doesn’t take much to be delicious. Online meat delivery makes it easy to get the best quality meat no matter where you live. You could season these lamb lollipops with good salt and freshly ground black pepper, give them a quick sear and call it done and they’d turn out awesome. But if you want to try out some more flavors, here’s a couple of our favorite ways to do lamb lollipops. Although both recipes mention using a cast iron skillet on the stovetop, you can also cook these up on the grill if you prefer.
Simple Garlic, Rosemary & Thyme Lamb Lollipops Recipe
- 16 lamb chop lollipops (simply thaw the racks and slice apart into individual lollipops - our lamb racks are frenched so no need to worry about cleaning the bones.)
- 4 cloves of garlic, minced
- 2-3 tablespoons bison tallow
- 3 large sprigs of fresh rosemary (separate the leaves from the stick)
- 3 large sprigs of fresh thyme (separate the leaves from the stick)
- Sea salt and freshly ground black pepper
- Sprinkle the lamb chops all over with sea salt, freshly ground black pepper, rosemary and thyme. Gently press the seasonings into the meat.
- Heat the bison tallow in a large cast iron skillet over medium high heat. Add the minced garlic and any leftover thyme and rosemary into the tallow once it’s hot.
- Sear the lamb lollipops, working in batches. Cook on each side for 2-3 minutes, or until the meat reaches an internal temperature of 125 degrees Fahrenheit for medium rare.
- Let the seared lamb lollipops rest for approximately five minutes before serving. Plate and enjoy!
Festive Moroccan Lamb Lollipops Recipe
- 16 lamb chop lollipops (simple thaw the racks and slice apart into individual lollipops - our lamb racks are frenched so no need to worry about cleaning the bones)
- 2 tablespoons bison tallow
- 2 tablespoons ground cumin
- 1.5 tablespoons ground coriander
- 1 tablespoon paprika
- 2 teaspoons ground turmeric
- 1.5 teaspoons ground ginger
- 1.5 teaspoons ground ceylon cinnamon
- 1 teaspoon sea salt
- 1 teaspoon freshly ground tellicherry or black pepper
- ¼ teaspoon ground clove
Also Read: Traditional English Shepherd’s Pie Recipe With Ground Lamb
- Whisk together the seasonings in a small bowl.
- Season the lamb lollipops generously on all sides with the seasoning mixture, gently pressing into the meat. If you like, you can do this step 15 minutes in advance and let the lamb steep in the spices for a stronger flavor.
- Heat the bison tallow in a large cast iron skillet over medium-high heat. When the tallow is hot, sear the lamb lollipops, working in batches. Sear for about 2-3 minutes per side, or until the meat reaches an internal temperature of 125 degrees for medium rare.
- Let the lamb lollipops rest for five minutes before serving. Enjoy!