They make a fun hand-held appetizer or a pretty plated dinner. We marinate them (although you can skip this step if you’re short on time) then sear them quickly over high heat. They get a delicious crust on the outside yet remain tender and juicy inside. Lamb lollipops also scale really well. Cooking for one? No problem! Simply sear a couple. When we’re able to have some friends over – make a big batch! While it’s not difficult, it is time-consuming. It’s why we like to buy our lamb lollipops from Sealand Quality Foods. Their 2 bone French rack of lamb comes in packages of two ribs so all you have to do is slice them in half. It’s so easy! And if you live in Canada, they deliver their premium, quick-frozen, meat and seafood to your doorstep. It’s awesome! More recipes with Sealand Quality Foods:
French Onion Chicken Tomahawk Pork Chops with Honey Garlic Sauce
Mint leaves – chopped a few times. You want to release the flavor but not chop them so much that they’re a pain to remove before you sear the lamb. Olive oil – a marinade needs fat to transfer the fat-soluble flavors onto the meat. It also means that we don’t need to add extra oil to the pan when we sear the lollipops. Lemon juice – the acid both flavors the meat and breaks it down so it is more tender. Honey – a teeny tiny little bit helps the lamb chops get a gorgeous, dark sear. Salt, pepper, and garlic – flavor!
Make it a complete dinner
Roasted Garlic Mashed Potatoes Sautéed Green Beans with Garlic Spicy Honey Roasted Carrots Best Greek Salad Creamy Cucumber Salad
Have an appetizer party with your lamb lollipops
Baked Coconut Shrimp Bacon Guacamole with Roasted Garlic Pesto Hummus with Homemade Pita Chips Lazy Devilled Eggs Honey Garlic Chicken Wings
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