I was never much of a fan of lamb growing up. It has a very particular taste and can sometimes taste gamey or musky. I was probably scarred from the TV show ‘Lamb Chops’ and the horrific song that doesn’t end.
However, lamb lollipops or lamb chop lollipops, slightly charred on the grill has always been the exception. Now, you add fresh garlic and rosemary to that and BOOM, outta this world good. I tried cooking lamb in my cast iron skillet for the first time a few days ago and once again I’m convinced you don’t need a grill.
The advantage is you can cook with garlic, rosemary, spices, and olive oil without everything falling through the grill. It let’s you cook/sear the lamb within the flavors, while also fortifying your food with some iron (which is a good thing). It’s amazing how much flavor you can really add to meat during short cook times.
Lamb lollipops with garlic and rosemary are really easy to make. I season both sides with plenty of salt, pepper, and rosemary and then sear each side for about 5 minutes for medium. If you aren’t a lamb person I think you should give this recipe a shot before you swear off lamb forever.
Best Sides For Lamb Chops?
The sky is the limit here, but the group that instantly comes to mind is potatoes. Lamb is red meat, so anything that pairs well with a nice steak, will most likely go with lamb. A few personal favs are cheesy rosemary mashed potatoes, roasted red potatoes, and bacon brussel sprouts. Savory, flavorful sides are the perfect complement to lamb.
Then again there is always mint jelly…but I still haven’t come to terms with that yet.Print
- 8 lamb lollipops
- 2 garlic cloves, minced
- 2–3 tablespoons olive oil
- 2–3 sprigs of fresh rosemary, removed from sprig
- salt and pepper to taste
- Season each side of lamb liberally with salt and pepper.
- Sprinkle a little rosemary onto each side of the lamb lollipops, pressing down so it sticks.
- heat olive oil in a cast iron skillet on medium-high heat. Once hot, add garlic and sprig of rosemary into the skillet and spread evenly (about 2 tablespoons of rosemary removed from stem). Add the lamb and sear 4-5 minutes per side for medium. Garnish lamb with fresh rosemary if desired and serve immediately.