Lamb 'Lollipops' with Chermoula

About This Lollipop Lamb Chops Recipe

There is something uniquely satisfying in biting into the juicy, tender meat of a Frenched lamb rib chop while holding it by the bone.

Known as lamb lollipops these little numbers make a great passed appetizer (typically with dipping sauce presented in individual mini containers). They are also perfect for casual family style dinner. We often indulge in a platter of them, especially in summer when we grill them outside and serve them with salads and two or three dipping sauces.

When grilling is not an option cast iron skillet lamb chops are just as easy to prepare.

Whole Rack of Lamb or Individually Cut Lamb Rib Chops?

While it is possible to cook an entire rack of lamb first and then cut it into lollipops, working with pre-cut lamb rib chops makes a lot more sense:

• more surface area is available to be flavored by a marinade or a rub
• both sides of the chop get nicely browned
• it is easier to cook each chop to a specified temperature - not all people like their meat medium-rare 

We are leveraging Moroccan flavors for this post by way of the iconic Chermoula paste. It serves first as a marinade and later on a sauce. The herbs and spices of the mixture are very complementary to lamb's strong flavor. That being said the best marinade for lamb chops is the one you like the most. For more ideas you can review our collection of recipes here. 

Where to Buy Lamb Lollipops?

Anywhere a rack of lamb is sold. You do not need to overpay for individually cut lamb rib chops (unless you insist to) when it is so very easy to cut them yourself.

If you have the option to choose between Australian, New Zealand or American lamb, opt for the former two. American lamb is bigger, hence the rib chops are larger as well. Since we are focused on a finger food type of chop here a smaller size such as Australian (shown below) works better. 

How to Cut Lamb Lollipops

Cutting your own lamb 'lollipops' is very simple:

• On a cutting board position a Frenched rack of lamb onto the meaty side and hold it upright by the bones as shown below (use a paper towel or kitchen gloves to make sure your grip is firm).
• Next slide a sharp carving knife in between the two outermost ribs on one side and slice down the meat until a lamb rib chop is separated. Repeat for the entire rack. 

How to Make Lollipop Lamb Chops (Skillet/Grill Pan or Grill)

• Prep. Cut the lamb chops from a Frenched rack of lamb, patted dry and trimmed of excess fat. You do want some fat to remain near the bones - it will flavor the meat during cooking and keep it moist.
• Marinate. Make a marinade (see section below for Chermoula or use another one) and pour over the lamb chops, making sure they are nicely coated on both sides. Marinate refrigerated for at least an hour or overnight. 
• Pan sear or grill. Bring lamb chops to room temperature before cooking. Heat a grill pan or a skillet over medium-high, when hot coat with cooking oil and sear chops. Alternatively, heat your grill to medium-high, make sure the rack is clean and well greased. Cook the rib chops for two minutes on one side, then a bit longer on the other (see notes below for doneness). 
• Rest. Rest the lamb chops for about 5 minutes, near a heat source and over a cooling rack so that they retain the beautiful sear on both sides. 

Temperature & Cooking Times for Lamb Lollipops

How long you cook lollipop lamb chops depends on their actual thickness and overall size. Also take into consideration the doneness you want to achieve. While most people rave about medium-rare lamb chops, medium cooked ones have more time to develop flavor via the Maillard reaction and that flavor is not to miss!

Use a meat thermometer to take internal temperature. As a general guideline: 

MEDIUM RARE LAMB RIB CHOPS: Medium-high heat, 2 mins on one side followed by another 3 minutes on the other side, internal temp away from bone 135 F.
MEDIUM LAMB RIB CHOPS: Medium-high heat, 2 mins on one side followed by another 4 minutes on the other side, internal temp away from bone 145 F.

Note that the chops will continue cooking once you pull them from the heat and their temperature will rise by an additional few degrees. It is better to cook them on the underdone side because you can always place them in the skillet for an extra minute or so if you decide you want them cooked a bit more. Only overcook lamb rib chops if you are sure that you want them to be medium-well. 

How to Make Chermoula Lamb Marinade and Dipping Sauce

A wonderful thing about Chermoula paste is that it functions both as a marinade and a dipping sauce for lamb lollipops. If serving as a shared appetizer, provide a small spoon for the lamb lollipops dipping sauce.

If you make the quantity from this recipe half of it will be sufficient to lavishly marinate two lamb racks and the remaining half will be plenty to use as sauce.

Just divide the Chermoula in two as soon as you make it and keep the dipping sauce designated part refrigerated until you need it for serving. 

To make Chermoula you will need fresh cilantro, fresh parsley, garlic, lemon juice, cumin, paprika, salt, sugar, extra virgin olive oil and a bit of water to thin it out. Just give the herbs and garlic a rough chop, then place all the ingredients in a food processor and blend.

More Lamb Lollipops Sauce Ideas

While in this post we served Charmoula sauce and yogurt dip with our lamb rib chops we have other favorites that we enthusiastically recommend you try.

• Zesty & Bright Dijon Dipping Sauce. Mix together 4 tablespoon of Dijon mustard, 2 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, 2 teaspoon lemon zest, 3 teaspoon chopped fresh rosemary and 1-2 minced garlic cloves. Taste, add more of any ingredient that needs adjustment and season with salt and pepper to taste. 
• Honey Mustard Dipping Sauce. As simple as mixing Dijon mustard and honey in equal amounts, then tasting and adjusting the quantity of either ingredient to suit your own taste.  
• Mint Sauce. In a small bowl mix together ¼ cup of finely chopped fresh mint leaves, ¼ cup boiling water, 2 tablespoon apple cider vinegar, 2 tablespoon table sugar, 1 teaspoon salt and ½ teaspoon pepper. 

Best Sides for This Dish

Classics like green beans and mashed potatoes match up perfectly, as well as rice pilafs. A simple arugula salad with shaved red onions and balsamic reduction is among our favorites and we highy recommend it as a side. Cumin salt, lightly sprinkled, adds a fragrant note to the lamb lollipops.

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