Lamb Lollipops
These gems just might be the most delicious appetizer ever served at a fabulous party. They are incredibly flavorful, easy to prepare, and look wonderful when served.
Perfect for the holidays or a fun dinner party.
The Italian name for these lamb chops is “scottadito” which means “scorches the finger.” Quite literally, they are so tempting and so delicious that you can’t wait to pick them up to eat them, even when they are piping hot!
Ask your butcher for 3 racks of lamb and have them frenched and cut into chops or lollipops. Then be sure to trim all but a very thin layer of fat.
We absolutely love grilled lamb lollipops, but a good hot cast-iron skillet works perfectly, too. They only need a total of about 5 minutes on the heat
to cook to a perfect medium temperature.
Ingredients
3 racks lamb frenched, cut into chops, and trimmed of all but thin layer of fat
Coarse sea salt and freshly ground pepper or Kosher salt
3 cloves garlic minced
1 tablespoon rosemary fresh, chopped
1 tablespoon thyme fresh, chopped
¼ cup olive oil
1 lemon cut into wedges
Instructions
1. Liberally sprinkle the chops with salt and pepper.
2. In a small bowl, combine the garlic, rosemary, thyme, and salt. Add the oil and whisk until combined.
3. Pour the marinade over the chops and turn to coat. Cover with plastic wrap and place in the fridge for at least 2 hours, or overnight.
4. Heat a large heavy skillet over medium-high heat, or turn your grill on medium-high heat for direct heat grilling.
5. Sear the chops (in batches if using a hot skillet) until browned on both sides, about a total of 4 to 5 minutes for medium to medium-rare.
6. Transfer to a platter and squeeze a lemon wedge over the top. Sprinkle with a little more sea salt, if desired. Serve at once.
