Try this for your next fancy spring dinner, or maybe even part of your Easter holiday.

Grilled lollipop lamb chops using the reverse sear method opened up a whole new way for me to approach meat. It was spectacular.

What is a lollipop lamb chop?

There are three types of  lamb chops. The lollipop chop cut off of what we know as the rack of lamb has the long thin bone, is the most tender, and most expensive chop. You want to cook this right! You can find an affordable rack of lamb at Costco.

The average price is around $18 and will feed two or make four lollipop lamb chops with double bones. I know that’s expensive, but this same dish out in a restaurant will cost an average of $30 per person, and I promise you, if you follow this recipe, it will rival any fine dining.

What is a reverse sear?

A reverse sear means you cook the meat first up to a certain internal temperature low and slow or on indirect heat, and sear the outside on high heat at the end. I had no idea it would make such a difference, but it does. The chops were tender and juicy, and perfectly seared. I’ll never go back to my old way of doing things.

How do you prepare the lollipop lamb chops for the grill?

The first thing you need to do before you cut the chops on the rack is trim all the fat and remove the silver skin, that very thin transparent sheath. Then salt the lamb and if you choose, marinate. 

Should I marinate my lollipop lamb chops?

• If you have the time to marinate, use some chopped garlic and olive oil, perhaps some herbs like rosemary and thyme.
• Salt your chops first to increase their flavor.
• Marinate up to three hours. I’ve made successful chops marinating for only twenty minutes using this method.
• Cook to medium rare to medium. Anything past medium and the lamb tastes gamey.

What is mint pistou?

Mint pistou is made with only garlic, mint, parsley,  and olive oil. Pistou is different from pesto which contains nuts, as I did here with a pistachio mint pesto. Either of these would be great with this lollipop lamb chops but I prefer the pistou for simplicity.

Recipe for Mint Pistachio Pesto here. Notice the nuts. Leave those out and you have pistou. 

How do you reverse sear grilled lollypop lamb chops?

• Once you are ready to grill, heat only one half of the side of the grill.
• You will be placing your chops on medium indirect heat, the side with no fire. Leave your lamb chops there until the internal temperature reaches 115 Degrees F.
• Turn that other side of the grill up to high and move the chops over to the direct heat.
• Grill about one minute per side.

What temperature should we eat lamb at?

We want a pink inside with a well done, seared outside, either medium rare or medium.  

• Lamb is done medium rare when the internal temperature reaches 135 degrees F. and is my preference.
• Lamb is medium when the internal temperature reaches 140 degrees F. 

Allow to rest for ten minutes. Top with Mint pistou. 

This is a delicious, easy recipe, one I know you will make over and over, once you get the love for the reverse sear as I have. 

You may also love this post: Seven Scrumptious Lamb Recipes You Need to Make Now

What sides go well with lamb chops?

• Shaved Brussels Sprouts Salad with Cider Vinaigrette
• Salad with Lemon Vinaigrette  
• Lemon Dijon Roasted Potatoes
• Dijon Garlic Roasted Potatoes
• Smashed Buttery Fingerling  Potatoes

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Grilled Lollipop Recipes, Reverse Sear, Mint Pistou

How to do a reverse sear for a medium rare grilled lollipop lamb chops.

Course Entree

Cuisine American

Keyword lamb, lamb chops, lollipop lamb chops, mint, pistou

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 1 hour hour

Servings 2 people

Ingredients

Lollipop Lamb Chops

• 1 rack of lamb about 8 bones
• 1 teaspoon sea salt

Marinade (optional)

• 3 tablespoons olive oil
• 2 tablespoons rosemary chopped
• 2 cloves garlic chopped

Mint Pistou

• handful fresh mint
• handful fresh parsley
• 1/2 cup olive oil
• 1/2 lemon juice and zest
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions

Prepare Lamb Chops

• Trim the fat off of the lamb. Lamb rack is covered in thick fat and silver skin. It will take about 15 minutes to carefully trim. I leave the meat around the bones on.
• Cut rack into 4 lollypop chops (two bones each).
• If you decide to marinate, mix marinade ingredients together and set lamb in dish with marinade. I only marinated for twenty minutes and chops were very tender. Marinate up to three hours.

Reverse Sear Grill Lamb Chops

• Take lamb chops out of refrigerator 30 minutes in advance to take the chill off of them.
• Light one half of gas grill on medium heat. Place lamb on indirect heat until the internal temperature is 115 F. degrees.
• Turn the other side of grill up to high. It's time to sear. Place chops on the hot side of grill for one to two minutes per side until the internal temperature is at 135 degrees for Medium Rare. Or if you prefer, 145 degrees for medium.
• Allow to rest for at least five minutes before eating.

Mint Pistou

• Mix all ingredients except salt and pepper in blender.
• Season with salt and pepper to taste. Serve with lamb.

The post Grilled Lollipop Lamb Chops, Reverse Sear, Mint Pistou appeared first on Spinach Tiger.

The dads lucked out having their day in June when all the produce is bursting at the markets and the weather is perfect for cookouts.

My Favorite Steak on the Grill Recipes

Cowboy Ribeye Reverse Sear You CAN do same technique with a ribeye or a New York Strip. If you can’t find this, use same technique with ribeye or New York Strip steak.

Sirloin Cap Steak also known as Picanha

This is the steak you get in a Brazilian Restaurant. Tasty. Ask your butcher (even at your local grocery store) for this cut.

Grilled Skirt Steak with Chimichurri

A more affordable choice, but might be a favorite and will feed a crowd.

My Favorite Lamb Chops on the Grill Recipe

Grilled Lamp Chops with Mint Pistou

Succulent and guaranteed to be fought over.

These lollipop lamb chops are also done in the reverse sear method, finished off perfectly with fresh mint pistou.

Center cut Ribeye Pork Chops on the Grill with the Blueberry Compote

Spare Ribs on the Grill

My Favorite Chicken on the Grill Recipe

Greek Spatchcock Chicken on the Grill with Honey and Lemon

My Favorite Salmon the Grill Recipe

Salmon Kabobs on the Grill

These marinated kabobs take very time or not a lot of skill. Kids can help.

Best Sides for Summer Steak

• Summer Caprese
• Seven Ways to Grill Corn
• Wedge Salad
• Spinach Salad with Grilled Peaches
• Blackberry Corn Salad
• Buttery Smashed Fingerling Potatoes

Happy Father’s Day to all the dads out there who do the best they can to support their kids, worry about them, work hard to support them, and support their mother.

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My Dad

A Bigger than life personality, and a thinker, he had the gift of speech, but never boring. He was never afraid. His last words to me “thank you for what you did for my spiritual life.” There’s not a bigger gift to a child from a father passing from this world to the next. The insistence he taught me in expressing myself is the very thing that saved him. Some of you will understand this.

The post Best Summer On the Grill Dinners for Dad appeared first on Spinach Tiger.

I started this recipe with a rack of lamb. Costco has a wonderful lamb section, where you can have your choice of size, ranging from around $14 to $20. Slide the rack out of the plastic, season with salt and pepper and allow the chill to come down, while you preheat the oven to 425 degrees F.

Then you can simply sprinkle one of my favorite spices, za’atar,  onto the lamb with a bit of olive oil and lemon, and roast for about 15 minutes.

How to Cook Lamb Medium Rare

I personally think medium rare is perfect for lamb.

Use a meat thermometer in the center of the rack. Once the lamb reaches 145 F. remove from oven and allow to rest for ten minutes. Once the lamb is rested, cut into chops. There will be juice from the fat of the lamb which will also have extra flavor.

I finally found a meat thermometer I love. It’s hefty and the prong folds so it’s easily stored. Once opened, it automatically comes on. This recently replaced a rather poor and short-lived thermometer.

Fancy and Fast Roasted Za’atar Lamb Chops

I always think lamb chops or rack of lamb is a fancy dinner. It’s usually the highest priced on a menu and only found in fancy restaurants. We love having these as a quick Sunday night dinner with an arugula salad, a perfect pairing with the acid in a lemony dressing.

What is Za’atar

I made a fantastic za’atar chicken dish here, as this spice loves chicken as much as lamb. It’s a middle eastern spice blend of sesame seeds, sumac, marjoram, sea salt and thyme. You can buy it here or make your own.

Seven More Scrumptious Lamb Recipes from Spinach Tiger

You may also love this Za’atar Chicken Dish, a dish I make over and over.

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Za'atar Roasted Lamb Chops

Fifteen minute roasted rack of lamb, cut into lamb chops, seasoned with za'atar.

Course Meat

Cuisine Middle Eastern

Keyword lamb chops, zaatar

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Resting time 10 minutes minutes

Servings 2 servings

Equipment

• Meat Thermometer

Ingredients

• 1 pound Or Rack of Lamb
• 4 tablespoons zaatar spice blend
• 1 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 whole lemon
• 1 teaspoon lemon juice

Instructions

• Trim any excess fat off rack of lamb.
• Season with salt and pepper. Allow lamb to rest outside of refrigerator for 30 minutes.
• Preheat oven to 450 degrees. F
• Rub olive oil on lamb.
• Sprinkle with za'atar spice blend.
• Slice lemons and place over lamb.
• Roast for 15 minutes, checking internal temperature. You want 145 F. for medium rare.
• Once lamb has reached 145 F. rest for ten minutes. Cut into chops.

The post Za’atar Spiced Lamb Chops from Rack of Lamb appeared first on Spinach Tiger.