Garlic and Rosemary Lamb Lollipops

I never thought I’d be a lamb fan.  Then one day, out of sheer curiosity, I purchased lamb chops at my local grocery store, pan seared them, and was totally sold.  The texture is like that of a filet mignon and it is perfect when cooked medium rare.  I have made lamb kabobs with mint yogurt, mustard crusted rack of lamb and now these…rosemary and garlic lamb lollipops! Here’s what you do…

Rosemary Garlic Lamb Lollipops

From Nom Nom Bombshells | Main Dishes | Spanish


2 servings


  • 1 T Fresh Rosemary
  • 2 Large Cloves Garlic
  • Olive Oil
  • Salt and Pepper to taste
  • 4 Lamb Rib Chops, bone in


  1. Place the lamb chops in a ziploc bag.
  2. Crush the garlic and throw it in the bag.
  3. Strip the rosemary leaves off the stem and place them in the bag too.
  4. Pour in enough oil to fill about 1/2 way up the lamb chops in the bag.
  5. Let the air out of the bag then zip it shut and massage the ingredients into the lamb.
  6. Allow it to marinade for up to 24 hours in the fridge.
  7. Remove lamb from the bag and pour the oil into your skillet.
  8. Pour in a little more oil and heat to medium high.
  9. Put the chops in and allow them to cook for up to 6 minutes per side.

So easy, right!!  Just ask your local butcher to french the chops, if they aren’t already that way, or separate them if they only have a rack and you are good to go.  If you can only find a rack, they are pretty simple to separate, so don’t fret!

photo 1


After you have your beautifully frenched lamb chops, just place them in your ziploc bag.  Mince up some garlic and pull your rosemary leaves off of the stem then place those in the bag and massage into the meat.  Pour in olive oil to about 1/2 way up the chops then let the air out of the bag and zip it shut!

photo 1 (4)

Massage into the meat and let it rest for as long as you can – up to 24 hours.  Before you cook the chops, take them out of the bag, reserving the marinade.  Pour the marinade into the skillet and turn the heat up to about a 6.  Pour in a little more oil.  Once its hot, salt and pepper one side of the lamb chop and place it, spiced side down in the skillet.

photo 1 (2)

Allow to cook for about 6 minutes then season the uncooked side with salt and pepper and flip.  Cook 6 more minutes – or until nice and brown and cooked to about 145°F.

photo 2

Absolutely gorgeous!!!

photo 2 (4)

And you can eat them with your hands.  These were just absolutely perfect with no other sauce or anything.  Please make them, you won’t be sorry.


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