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Grilling lamb lollipops?

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Does anyone have any tips for these on the grill?

Marinade or rub?

I've never tried to grill them and don't want to make mistakes with such a fine cut of meat.

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  1. I just brush them with a little grainy mustard, and sear them for a few minutes on each side (for med. rare). Let them cook over indirect heat after the initial sear if you want them cookd a little more

    1. Rub with a mix of garlic, cumin, turmeric and salt. Grill over a very very very hot fire for a very short period of time. Enjoy.

      1. The recipe linked below for grilled marinated lamb chops from Gourmet Magazine is excellent. I've made it a number of times, for widely disparate groups of people, and every single time somebody tells me it's the best lamb they've ever had. Works great for lamb "lollipops" -- I usually make it with the New Zealand baby lamb chops they sell at Costco.

        http://www.epicurious.com/recipes/rec...

        1. Chop garlic and rosemary and add olive oil to make a paste. Add a little kosher salt and freshly ground pepper and rub the mixture over a frenched baby rack of lamb. Let it sit about a half hour before grilling. Grill over high heat, turning often, just until the outside is seared and the inside is still rare. Yum!

          1. If you have a rack, cut into individual chops, remove truly excess fat. Place chops in baggie, add olive oil, minced garlic, minced rosemary. Let marinate one hour. Cook over hot direct fire, covered, 2 to 3 minutes, flip, repeat. Total cook time is 4 to six minutes. Optional: add some wet hickory chips to fire for extra smoky flavor.

            1. Salt and pepper only for me. Very hot grill to get good color on the outside and leave the inside rare.

              1. You mentioned individual chops but if you have the option I prefer grilling a whole rack better. I don't do a rub, or marinade. I want to taste the succulent lamb. Sea salt, and freshly ground tri-color pepper corns, and maybe a chimichurri, or a mint, and parsley verde side sauce is how I like it best.

                1. The nice thing about lamb is it's so full of flavor that you really don't need to doctor it up with all kinds of spices and seasonings. It's great with just sea salt and fresh cracked pepper.

                  I usually just brush them with a strong garlic infused olive oil, then salt and pepper them and toss some fresh parsley on them before pan searing them or grilling them. The oil helps them get a nice dark brown crust.

                  1. I rub good olive oil over each chop, turn the gas grill way up and grill both sides to a nice sear. Then I place the chops in a bowl of my mint oil mix, toss them around just a bit and return them to the grill for another blast of heat to just medium pink and enjoy. No more than 10 mins start to finish.