Lamb Lollipops
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
248 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Lamb Lollipops
Description
This Lamb Lollipops recipe focuses on lamb chops about an inch thick, seasoned simply with sea salt and black pepper. The meat is marinated in an olive oil base combined with fresh minced garlic and chopped rosemary, enhancing its aroma and taste. Marinating at least an hour in the refrigerator allows the flavors to infuse well.
The cooking method involves searing the chops in a hot skillet with a bit of olive oil. Each side is cooked for about 2 to 3 minutes to form a nicely browned crust, keeping the inside juicy and tender. The method avoids overcooking, with safe internal temperature guidelines suggested for varying doneness levels.
These lamb chops can be served immediately after cooking, optionally garnished with fresh rosemary. They work well as a main protein in a meal featuring simple sides. Proper handling, such as measuring internal temperature and storing leftovers up to four days in the fridge, helps maintain quality and safety.
Ingredients
- 4 lamb chops about 1 inch thick, lollipops cut
- ½ tsp salt sea salt
- ½ tsp black pepper
- 3 tbsp olive oil
- 2 tbsp garlic minced
- 2 prigs rosemary chopped, fresh
Instructions
- First, season lamb chops all over with sea salt and pepper.
- In a small bowl, combine olive oil, minced garlic and chopped rosemary.
- Pour this mixture all over lamb chops. Cover and place in fridge for at least 1 hour to marinate.
- Preheat large skillet to medium heat. Add a drizzle of olive oil to the pan. Once oil is hot, place lamb chops in pan.
- Sear for 2 to 3 minutes. Then carefully flip and sear another 2 minutes.
- Finally, remove from pan. Serve with fresh rosemary if desired.
Notes
- Request pre-cut lamb lollipops from your butcher to simplify preparation.
- Adjust cooking time as needed if your lamb chops are thicker than 1 inch.
- Use a meat thermometer to check doneness: 120°F for rare, 125°F for medium rare, 130°F for medium, and 145°F or above for well done.
- Refrigerate cooked lamb chops and consume within 4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 23g | 46% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 75mg | 25% |
| Sodium | 373mg | 16% |
| Potassium | 319mg | 7% |
| Fiber | 0.2g | 1% |
| Sugar | 0.04g | 0% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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