6 Minute Lamb Lollipops Recipe

Want more lamb recipes? Try my smoked leg of lamb, air fryer lamb chops, or lamb ragu. Friends, say hello to my favorite kind of lollipop- lamb ones! Lamb lollipops are taken from the hind leg of the lamb. Similar to chicken lollipops, they are made by separating the bone from the meat, trimming and shaping it into a “lollipop” (also known as Frenched lamb chops).

Why I love this recipe

Quick and easy. Barely any prep is needed, and the seasoning is simple. Foolproof recipe. Pan-searing the lamb makes it impossible to mess up…unless you eat it straight from the stove. Impressive texture. The meat is tender and succulent and melts in your mouth. Seriously, I dare you to find a more delicious lamb! Perfect for any occasion. I serve this lamb as a weeknight dinner for my family, but have often served it as an elegant appetizer too.

Ingredients needed

Lamb cutlets. Use Frenched lamb cutlets, which are taken from the loin and rib area of the animal. They are about ½ inch thick and have a delicate and tender texture. Most butchers stock this particular cut of lamb, and more and more grocery stores do, too. Can’t find them? Use lamb rib chops from a rack (2 racks of lamb should be plenty). Kosher salt and black pepper. To season. Butter. As we are already adding salt, I like to choose unsalted butter. If you only have the salted kind, just omit the salt. Garlic. Please use fresh garlic cloves, not the powder. It’s mixed with the butter to create the most delicious glaze over the lamb. Lemon juice. Adds a subtle tang. Bottled works fine, but fresh is best! Parsely. Chopped.

How to pan-sear lamb lollipops

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “A great reminder of a long-forgotten dish for me, thank you, I haven’t had lamb of any kind in a long time, and I love this prep!” – Sabrina Step 1- Prep and season. Preheat the chargrill pan or grill to high. Season both sides of the lamb with salt and pepper. Step 2- Pan-sear the lamb lollipops. Sear the lamb on both sides for 2-3 minutes per side. Step 3- Prep the garlic butter. Mix melted butter, lemon juice, garlic, and a pinch of parsley in a bowl. Step 4- Coat with butter mixture and serve! Brush the butter mixture on the lamb and garnish with some extra parsley. Serve it with sliced lemons.

Recipe tips and variations

Bring the lamb to room temperature for 30 minutes to allow a more precise and even cooking time. Let the lamb rest for a few minutes before serving to allow the juices to redistribute. 2-3 minutes is ample time. Use different seasonings. For a fun twist, add herbs or spices, such as taco seasoning, oregano, cilantro, paprika, etc., to the marinade for added flavor. Serve with a dip/sauce. Serve this dish with a sauce or dip, such as mint jelly or some sun dried tomato pesto, to add an extra layer of flavor. Marinate with sauces. I like to change things by dredging the lamb in fun sauces, like bulgogi sauce or katsu sauce.

Storage instructions

To store. Place leftovers in an airtight container and store in the fridge for up to 3 days. The best way to know when lamb lollipops are done is by checking the internal temperature using a meat thermometer. This dish is best served medium-rare, but here is all temperature options if you prefer yours done differently:

Rare: 125F Medium-rare: 130-135F Medium: 135-140F Medium- well done: 145F Well done: 150F

To freeze. They can be frozen in a freezer-safe bag or container for up to 3 months. Reheating. You can reheat them in the microwave or pan until thoroughly warm.