One of my absolute favorite things to cook on the grill are these Rosemary Garlic Lamb Lollipops. They are so darn tasty and a real crowd pleaser, not to mention simple to make!
Lately I’ve been eating mostly plant based for health reasons but once in a while I’ll eat something not plant based. While family and friends will pretty much eat whatever I make them, I thought today I’d make my favorite Rosemary Garlic Lamb Lollipops for my parents. I cook them on the grill and serve with roasted baby potatoes and asparagus. So yummy! You can cook the entire rack or cut them into “lollipops” first, then grill individually, which cook much faster.
I rarely measure the ingredients so don’t worry if you’re not exact. Rosemary, garlic and olive oil is always a delicious 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!
PrintRosemary Garlic Lamb Lollipops
Ingredients
- 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)
Instructions
- 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 heat about 20 minutes, flipping the lamb every 5 minutes or so, until internal temperature reaches 125 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!
- Alternatively, you can slice the rack into the lollipops first then grill each slice individually. Just cook about 2-3 minutes per side to your desired doneness.
Notes
I like to serve with roasted baby potatoes. Just slice them in half, drizzle with olive oil, garlic, chopped rosemary, salt & pepper and roast in 425° oven for about 15-20 minutes, depending on size of your potatoes.
