Grilled Lamb Lollipops
Tender lamb rib chops seasoned simply and seared on a screaming-hot grill until the exterior is charred and the inside is pink. Restaurant-quality in 15 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 8 pieces lamb rib chops (frenched)
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 sprigs fresh rosemary sprigs
- 2 cloves garlic cloves, minced
Instructions
- 1
Pat the lamb chops dry with paper towels on both sides—this removes surface moisture so they will sear instead of steam.
- 2
Place the chops on a cutting board and sprinkle both sides evenly with 0.75 teaspoon kosher salt and 0.5 teaspoon black pepper.
- 3
Preheat a grill or grill pan to high heat until you see thin wisps of smoke rising from the surface, about 5 minutes.
- 4
Brush the grill grates or pan surface with 1 tablespoon of olive oil using a folded paper towel held with tongs—the oil should smoke immediately.
- 5
Place the chops directly on the grill in a single layer, bone-side down, and do not move them for 3 to 4 minutes until a dark-brown crust forms.
- 6
Flip each chop using tongs and place a rosemary sprig and a pinch of minced garlic on top of each one.
- 7
Cook the flipped side for 2 to 3 minutes until the meat feels springy to the touch and the center reads 130–135°F on an instant-read thermometer.
- 8
Transfer the chops to a warm plate and rest them for 2 minutes—this keeps the meat tender and lets juices settle.
- 9
Drizzle the remaining 1 tablespoon of olive oil over the chops and serve immediately while still hot.
Tools you’ll need
- grill or grill pan (cast iron or non-stick)
- tongs
- paper towels
- instant-read thermometer
- cutting board
- warm plate
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