Lamb Lollipops
Lamb Lollipops (a.k.a. Lamb chops) are a delicious dish that can look fancy (if you want to use a nice plating) but is super simple to prepare. Perfectly seasoned, seared, and done. You can dress them up or serve them casually. Either way, you’re sure to have a crowd favorite.
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Servings: 32 lollipops
Calories: 193kcal
Ingredients
Lamb Lollipops
- 32 Lamb Lollipops Approximately 5 pounds. Cut apart into individual pieces.
- ½ cup Rosemary Garlic Seasoning Mix See below if you need or want to make your own
Rosemary Garlic Seasoning Mix (If Making Your Own)
- 1.5 tablespoons Dried Rosemary
- 1.5 tablespoons Dehydrated Minced Garlic
- 1.5 tablespoons Kosher Salt
- 1.5 tablespoons Dehydrated Minced Red Bell Pepper
- 1 tablespoon Dehydrated Lemon Peel
- 1 tablespoon Paprika
Instructions
- Cover a half sheet pan (also called a cookie tray or sheet pan) in heavy duty aluminum foil. Then line the foil with a double layer of paper towels.
- If your lamb lollipops came as one piece of meat, cut them apart between the bones to turn them into your lollipops. Lay each one on the paper towels. Then take another doubled up paper towel in hand and pat them all dry. Remove and discard all of the paper towels, leaving the lamb lollipops on the foil-lined sheet pan.32 Lamb Lollipops
- Pour your seasonings into a spice grinder and give it a few pulses. Stir it around and then give it a few more. This step isn’t strictly necessary, but I am not a fan of the larger pieces of rosemary, so I like to grind them up. Plus they are great candidates for getting stuck in between one’s teeth–not ideal at a dinner party. Sprinkle each piece of lamb with the seasoning mix on all sides. Pat the rub down to make sure it sticks before flipping them to dust the other side.½ cup Rosemary Garlic Seasoning Mix, 1.5 tablespoons Dried Rosemary, 1.5 tablespoons Dehydrated Minced Garlic, 1.5 tablespoons Kosher Salt, 1.5 tablespoons Dehydrated Minced Red Bell Pepper, 1 tablespoon Dehydrated Lemon Peel, 1 tablespoon Paprika
- Move your lamb lollipops onto a wire rack that is going to go back into your sheet pan (as soon as you get the lamb out of it).
- If prepping this the day before and you have space in your fridge, you can pause at this point and set the sheet pan straight in there or cover it with a sheet pan lid first if you happen to have one. In this case, just take the lamb out of the fridge and allow to come up to room temperature (approximately 30 minutes) before cooking.
- To cook your lamb, turn your broiler on high and have a pair of tongs ready. Place the sheet pan of lamb under the broiler and cook for 4 minutes. Remove, flip the lamb, and put it back under the broiler for another 3 - 4 minutes (depending on the thickness of your lamb lollipops).
- Remove from broiler and serve warm. If you need to hold the lamb for a few minutes before serving, tent a piece of aluminum foil over them to help hold in the heat. Or . . . I put them in a 3.5 quart casserole crockpot on warm with the lid on if I need longer or am serving them buffet style.
Equipment
- Large Rimmed Baking Sheet a.k.a. Half Sheet Pan
- Aluminum Foil
- Paper Towels
- Wire Rack fitted to the baking sheet
- Spice Grinder This isn’t strictly required, but I like my spices to be fine ground rather than having pieces of rosemary get stuck in an unsuspecting guest’s teeth.
Your Own Recipe Notes
Nutrition
Nutrition Facts
Lamb Lollipops
Amount per Serving
Calories
193
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
75
mg
25
%
Sodium
409
mg
18
%
Potassium
311
mg
9
%
Carbohydrates
1
g
0
%
Fiber
0.2
g
1
%
Sugar
0.1
g
0
%
Protein
23
g
46
%
Vitamin A
124
IU
2
%
Vitamin C
1
mg
1
%
Calcium
16
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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