Impress your guests all season long with these delicately delicious lamb lollipops.
Made with a roast rack of lamb, lamb lollipops can be presented as a whole rack or cut into lollipops and arranged on a platter served with a creamy mustard sauce.
Lovely Lamb Lollipops
- Made from “Frenched” lamb ribs, which means the excess meat and fat has been trimmed away from the bone. The meat remains at one end and the bone becomes a handle, turning the chop into a “lollipop”.
- Lamb lollipops (AKA frenched lamb chops) are a popular menu item in upscale eateries, but thanks to Jamie Oliver, lamb lollipops have inspired home cooks all over the world.
- This recipe is easy to prep and can be made in advance, which is perfect anytime, but especially during the busy holiday season.
- Lamb lollipops are excellent as an appetizer or as a main dish served with other elegant sides like garlic mashed potatoes, sautéed asparagus, and a fennel salad.
Ingredients and Variations
- Lamb: Look for a double rack of lamb (16 chops). Ideally, you want the butcher to trim the racks for you (this is referred to as “Frenching”), but it’s easy to do at home.
- Seasonings: Rosemary is the most common flavor partner for lamb as it pairs well with lamb’s rich, savory flavor. Fresh is best, and be generous with it! Save some fresh sprigs to use as a garnish on the serving platter. Acidic components like Dijon mustard and lemon juice tenderize the meat, allowing flavors to penetrate.
- Variations: Besides Dijon mustard, lamb lollipops can be served with homemade tzatziki, or a lemon garlic aioli. A dab of mint jelly or chutney are other options to serve on the plate next to lamb.
How to Prep Lollipop Lamb Chops
- Remove the silver skin from the racks, and French the ribs if they haven’t been.
- Whisk the herb and mustard sauce in a bowl.
- Brush the mix thoroughly over both sides of the racks.
- Wrap the racks in plastic wrap and refrigerate for 24 hours.
How to Roast Rack of Lamb
- Medium rare (145°F) is the ideal temperature for cooked lamb, and there should be a little pink in the center of each pop. Use a digital thermometer to be sure.
- Line a deep baking pan with foil and place the racks meaty side up. Cook for 20 minutes or until a meat thermometer reaches 145°F. Remove the pan from the oven and tent the racks with foil while they rest.
Leftover Lamb Lollipops?
- Store leftover lamb lollipops in a covered container in the refrigerator for up to 4 days.
- Reheat individual pops wrapped in foil in the air fryer, a toaster oven, or on the stove with a little butter or leftover sauce, covered on low heat.
- To reheat racks, wrap them in foil and reheat them in the oven or on the grill.
Sides to Serve with Lamb Lollipops
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Lamb Lollipops
These lamb lollipops are coated in a tangy mustard-herb sauce and baked until tender, juicy, and bursting with rich, savory flavor.
Equipment
Ingredients
- 2 racks lamb Frenched, about 1 ¼ pounds each
- 2 Tablespoons Dijon mustard
- 1 Tablespoon fresh rosemary finely chopped
- ½ Tablespoon olive oil
- ½ Tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon crushed fennel seed
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Wash lamb and remove any silver skin or excess fat or loose meat.
- In a small bowl, mix mustard, rosemary, olive oil, lemon juice, garlic powder, fennel seed, onion powder, salt, and pepper. Spread liberally on the meaty side of lamb and brush on the bone side of the lamb avoiding contact with the rack bones.*
- Cover lamb in plastic wrap and refrigerate for 4-24 hours.
- Remove the lamb from the refrigerator and preheat oven to 450°F.
- Place lamb on a foil-lined baking tray, meaty side up. Roast for 20 min or until internal temperature reaches 145°F (medium rare).
- Remove from oven, place on cutting board, and tent with foil. Rest lamb for 10 minutes, then cut between the bones into chops (lollipops) and serve.
Notes
- *Or carefully place marinade in a zip top bag, adding lamb without getting marinade on the bones. Refrigerate overnight.
- Refrigerate leftovers for up to 4 days, or freeze for up to 3 months.
Nutrition Information
Calories: 177 | Carbohydrates: 0.4g | Protein: 7g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 109mg | Potassium: 97mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Canadian Living Holiday Cookbook Limited Edition 2009
