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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.