These lamb lollipops have a delicious caramelized crust and juicy tender meat! This quick and easy recipe takes only 5 minutes in a skillet. It looks and tastes like a gourmet restaurant. These lollipop lamb chops are great an appetizer, side dish, family dinner and more!
Why You’ll Love This Recipe
- These lamb lollipops are quick and easy to make.
- The garlic sauce elevates this dish.
- Only 6 total ingredients needed.
- The lamb meat comes out melt in your mouth tender.
- They are not dry.
- This recipe is great for a side dish, main dinner, football game day appetizer or hearty snack.
- They are high in protein and low in carbs.
- This recipe is Whole30 compliant, Paleo, Keto, gluten free, dairy free, low carb, nut free and sugar free.
- Check out these Air Fryer Lamb Chops for another delicious recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions. Scroll down to the recipe card for full ingredients list and instructions.
Use lamb lollipops from your butcher shop or grocery store. Ask the butcher to pre-cut the lamb into lollipop shapes for you. This saves time and energy. For best results, use fresh lamb, not previously frozen.
Season meat with a little salt and pepper. This allows the natural flavor of the meat to come through.
Olive oil helps tenderize the meat while marinading. When searing, the oil provides a great golden color.
Minced garlic adds the garlicky flavor.
Lastly, chopped rosemary adds freshness and color. I love the flavor of rosemary, but feel free to use another herb if desired.
Taste & Texture
These lollipops are hearty, savory and flavorful. It tastes similar to steak. The seasonings and garlic add flavor.
These have a delicious crusty sear. Inside, they are super tender and juicy.
What are Lamb Lollipops?
Lamb lollipops are cut from the ribs. They have tender meat in the shape of a knob. This meat is made up of a single loin muscle.
Although lamb can have a gamey flavor, these lollipops are similar to beef.
Since they are oftentimes only an inch or so thick, they cook quickly.
They are a great source of protein and iron. In addition, they are naturally low carb and contain no added sugar.
Due to their small size, they are typically served as an appetizer. These are great for game days, entertaining, holidays, and family dinners.
How to Make
First, season lamb chops all over with sea salt and pepper.
In a small bowl, combine olive oil, minced garlic and chopped rosemary.
Pour this mixture all over lamb chops. Cover and marinate for at least 1 hour in the fridge.
Preheat large skillet to medium heat. Add a drizzle of olive oil to the pan. Once oil is hot, place lamb chops in pan.
Sear for 2 to 3 minutes. Then, carefully flip and sear another 2 minutes.
Lastly, remove from pan. Serve with fresh rosemary if desired.
Expert Tips & Tricks
For best results, use fresh lamb instead of previously frozen.
Ask your butcher to cut the lamb into lollipop shape.
Marinate for at least 1 hour. Do not marinade for more than 8 hours.
Use a meat thermometer to measure internal temperature.
The chops are rare at 120 degrees Fahrenheit, medium rare at 125 degrees Fahrenheit, medium at 130 degrees Fahrenheit, and well done at 145 degrees Fahrenheit and over.
If yours are larger, you may need to cook for slightly longer. Watch carefully.
How to Serve & Store
Serve these seared lamb lollipops once cooked to desired temperature.
They pair well with garlic oil, pesto or another favorite condiment.
For a full meal, serve with roasted veggies, mashed potatoes or a side salad.
Store leftovers in the fridge for up to 4 days.
Frequently Asked Questions
Lamb chops are individual chops cut off from the full rack of lamb. They are smaller in size typically than lamb chops.
They resemble a lollipop shape. Once pan seared, they become almost caramelized.
The lollipops are taken from the rack of lamb.
They are made of tender rib meat.
Grocery stores and butcher shops sell lamb lollipops. They are also available online.
Serve with condiments, pesto or by themselves. I love them with a little drizzle of oil and minced garlic.
Cast Iron Skillet: This large cast iron skillet is hearty and durable. Great for this lamb recipe.
Meat Thermometer: This meat thermometer is easy to use and great for any meat.
You May Also Like
If you make this lamb recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, see these Lunch and Dinner Recipes.
Get the Recipe: Lamb Lollipops
- 4 lamb lollipops, about 1 inch thick
- ½ tsp sea salt
- ½ tsp black pepper
- 3 tbsp olive oil
- 2 tbsp minced garlic
- 2 sprigs fresh rosemary, chopped
- First, season lamb chops all over with sea salt and pepper.
- In a small bowl, combine olive oil, minced garlic and chopped rosemary.
- Pour this mixture all over lamb chops. Cover and place in fridge for at least 1 hour to marinate.
- Preheat large skillet to medium heat. Add a drizzle of olive oil to the pan. Once oil is hot, place lamb chops in pan.
- Sear for 2 to 3 minutes. Then carefully flip and sear another 2 minutes.
- Finally, remove from pan. Serve with fresh rosemary if desired.
- Ask your butcher for pre-cut lamb lollipops. This is much easier than cutting up a whole rack of lamb.
- This cooking time is for 1 inch thick lamb. You may need to cook it slightly longer.
- The chops are rare at 120 degrees Fahrenheit, medium rare at 125 degrees Fahrenheit, medium at 130 degrees Fahrenheit, and well done at 145 degrees Fahrenheit and over.
- Use a meat thermometer to measure internal tempeature.
- Store in the fridge for up to 4 days.
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