Lamb lollipops are marinated then seared in a hot pan for a few minutes until lightly charred and incredibly delicious. They are simple to make yet the flavor is outstanding. We like ours with an easy mint pesto for dipping!

A plate piled with lamb lollipops with mint pesto on the side.

This post is sponsored by Sealand Quality Foods.

What are lamb lollipops?

Lamb lollipops are a ridiculously tasty, savory treat. They are cut from the ribs and have a knob of tender meat at the end of a long bone.

They make a fun hand-held appetizer or a pretty plated dinner.

We marinate them (although you can skip this step if you're short on time) then sear them quickly over high heat. They get a delicious crust on the outside yet remain tender and juicy inside.

Lamb lollipops also scale really well. Cooking for one? No problem! Simply sear a couple. When we're able to have some friends over – make a big batch!

Where to buy lamb lollipops

Lamb lollipops are made from cutting a rack of lamb into individual ribs then trimming the bones of excess fat and meat.

While it's not difficult, it is time-consuming. It's why we like to buy our lamb lollipops from Sealand Quality Foods. Their 2 bone French rack of lamb comes in packages of two ribs so all you have to do is slice them in half. It's so easy!

And if you live in Canada, they deliver their premium, quick-frozen, meat and seafood to your doorstep. It's awesome!

More recipes with Sealand Quality Foods:

A lamb lollipop being dipped into mint pesto.

How to cook lamb lollipops

Lamb lollipops look fancy, but they're very easy to make.

  1. Marinate the lamb in a simple marinade recipe made with some mint, oil, lemon juice, honey, garlic, salt, and pepper.
  2. Blend the mint pesto ingredients in your blender.
  3. Sear the lamb lollipops in a hot pan for 4-5 minutes.
  4. Eat! Yes, this deserves to be a step.

Full recipe in the recipe card below.

Lamb lollipop marinade

We all know that a marinade = flavor. We like to marinate these racks of lamb for at least 2 hours (or up to 24 hours if we have time!) But if you're in a hurry, simply nix the mint leaves and toss them in the rest of the marinade before putting them into a hot pan.

  • Mint leaves – chopped a few times. You want to release the flavor but not chop them so much that they're a pain to remove before you sear the lamb.
  • Olive oil – a marinade needs fat to transfer the fat-soluble flavors onto the meat. It also means that we don't need to add extra oil to the pan when we sear the lollipops.
  • Lemon juice – the acid both flavors the meat and breaks it down so it is more tender.
  • Honey – a teeny tiny little bit helps the lamb chops get a gorgeous, dark sear.
  • Salt, pepper, and garlic – flavor!

What to serve with lollipop lamb chops

Lamb lollipops are as delicious served as dinner as they are served as an appetizer – they come with a built-in “popsicle” stick for easy pick-up!

Make it a complete dinner

Have an appetizer party with your lamb lollipops

A closeup of lollipop lamb chops on a plate.

Favorite lamb recipes

A plate piled with lamb lollipops with mint pesto on the side.

Lamb Lollipops Recipe

Lamb lollipops are marinated then seared in a hot pan for a few minutes until lightly charred and incredibly delicious. They are simple to make yet the flavor is outstanding. We like ours with an easy mint pesto for dipping! 

If you love this recipe as much as we do, let us know with a 5-star rating!

4.96 stars (42 ratings)
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Lamb Lollipops

  • 2 racks of lamb, we source our 2 bone French racks of lamb from Sealand Quality Foods
  • ¼ cup fresh mint leaves, chopped a couple of times
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon EACH: honey, sea salt, and pepper
  • 2 cloves garlic, very finely minced

Mint Pesto Sauce

  • 2 cups mint, lightly packed
  • 1 cup parsley, lightly packed
  • ¼ cup salted, roasted pistachios
  • 2 tablespoons lemon juice
  • 2 tablespoons grated parmesan
  • 1 clove garlic, smashed
  • 4-6 tablespoons cold water


  • Cut the racks of lamb into individual ribs. 
    2 racks of lamb
  • In a large mixing bowl, mix the mint leaves, olive oil, lemon juice, honey, salt, pepper, and garlic. Add the lamb and mix with your hands so that each rib is lightly coated in the marinade. Put the bowl into your fridge and let the lamb marinate for 2-24 hours. (See notes)
    ¼ cup fresh mint leaves, 2 tablespoons olive oil, 2 tablespoons lemon juice, ½ teaspoon EACH: honey, sea salt, and pepper, 2 cloves garlic
  • Make the pesto. Add the mint, parsley, pistachios, parmesan, garlic, lemon juice, and 4 tablespoons of cold water to your blender. Blend on medium speed (see notes) until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time if needed to thin the pesto and help it blend.
    2 cups mint, 1 cup parsley, ¼ cup salted, roasted pistachios, 2 tablespoons lemon juice, 2 tablespoons grated parmesan, 1 clove garlic, 4-6 tablespoons cold water
  • Remove the lamb from the marinade and brush off any mint leaves. Heat a large cast iron or heavy-bottomed pan over medium-high heat. When the pan is very hot, add half of the lamb lollipops and cook for 2 minutes on each side. If you like your lamb well done, let it cook for 3 minutes on each side. Repeat with the remaining lamb. 
  • Serve the lamb lollipops with the mint pesto on the side for dipping. 


Don't worry if you're short on time. If you want to make and eat these lamb lollipops right away, simply leave the mint out of the marinade then proceed to cook them right away. If you're making sides to go with the lamb, let the ribs have a quick marinade (with no mint) on your counter while you prepare the rest of dinner. 
Using pre-shelled pistachios in the pesto can make the pesto a tiny bit darker as they are not as bright green as the ones roasted in the shell. 
If you have a high-powered blender, use medium speed. If you have a regular blender, you'll want to blend it at high speed.
Serving: 1 serving = ¼ of the recipe, Calories: 313kcal, Carbohydrates: 9g, Protein: 24g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Cholesterol: 67mg, Sodium: 125mg, Potassium: 592mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2394IU, Vitamin C: 35mg, Calcium: 135mg, Iron: 4mg
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A plate piled with lamb lollipops with mint pesto on the side and the recipe title on top of the picture.