Grilled Lollipop Recipes, Reverse Sear, Mint Pistou
How to do a reverse sear for a medium rare grilled lollipop lamb chops.
Servings: 2 people
Lollipop Lamb Chops
- 1 rack of lamb about 8 bones
- 1 teaspoon sea salt
- 3 tablespoons olive oil
- 2 tablespoons rosemary chopped
- 2 cloves garlic chopped
- 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
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.