True confession: I can’t cook plain ol’ meat. I don’t know why but it never turns out very tasty. I’m not particularly fond of roasts and I really prefer my steaks and chops cooked on a grill. Fortunately, I have a husband who loves to grill and will do it in any type of weather. He seriously is the best grilling guy around! And one of his specialties is this Rosemary Garlic Lamb Lollipops.
The lamb lollipop have to be one of my favorite things to eat, ever. I love, love, love these Rosemary Garlic Lamb Lollipops cooked on the grill. I purchase the lamb usually at Costco and like to stock up with them in my freezer. Yes, we cook them year round, no matter what the temperature is outside!
I rarely measure the ingredients so don’t worry if you’re not exact. Rosemary, garlic and olive oil is always a yummy combination in any proportion, right? Instead of steak, why not give these Rosemary Garlic Lamb Lollipops a try at your next BBQ. I guarantee you won’t be disappointed!
Rosemary Garlic Lamb Lollipops
- 1 Rack of Lamb (I get mine at Costco)
- 1/3 c. chopped, fresh Rosemary
- 6 cloves Garlic, minced
- 1 1/2 Tbls. Kosher salt
- 1/4 c. Olive Oil (adjust amount +/- to make a loose paste)
- To prepare rub, combine rosemary, garlic, salt and olive oil in a small bowl. I put it all in a cereal bowl and use a fork to mix it all up making a loose paste mixture. The salt helps with this so it’s important to use salt. Adjust the amount of olive oil as needed to get a moist consistency.
- Rub this paste mixture all over the lamb, cover,and let it “marinate” for a few hours in the refrigerator. When ready to grill, remove from refrigerator and set it on the sink to warm up before putting it on the grill.
- Cook the lamb over a medium low heat about 20 minutes, flipping the lamb every 5 minutes, until internal temperature reaches 135 degrees. If you prefer your lamb not so pink just cook a few minutes more. Remove from grill and cover with foil and let sit about 8-10 minutes. When ready to serve, slice between the bones into “lollipop” chops. In my book it’s perfectly acceptable to eat these with your fingers!