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Nov 13, 2006 04:26 PM
Discussion

Grilling lamb lollipops?

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.