Lamb Lollipop With Mint Pesto
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Looking to impress with minimal effort? These lamb lollipops are the way to go – I often served these at my underground Vancouver restaurant when I had a more complex main, because they’re so easy yet deliver incredible flavor. I’ll show you how to make them in just 20 minutes!
Lamb lollipops are one of my favorite ways to serve lamb because they’re equal parts impressive and easy. Cut from the ribs with that little knob of tender meat at the end of a long bone, they feel special without being fussy. I love them as a handheld appetizer, but they’re just as lovely plated up for dinner.
I usually give them a quick marinade when I have the time, then sear them over high heat so they develop a gorgeous crust while staying tender and juicy inside. Another reason I come back to this recipe is how well it scales — whether I’m cooking a couple for myself or making a big batch when friends are over, it always works beautifully.
I love serving these with my mint pesto, or for a twist, mint tzatziki.
Lamb lollipop recipe ingredients
Lamb lollipops are made with all familiar ingredients. Grab some mint, lemon, and the lamb, and you probably have everything else on hand. This is what you need:
- Lamb racks: Slice in between the ribs and you’re good to go!
- Fresh mint leaves: Fresh is best!
- Other ingredients: Lemon juice, honey, sea salt, pepper, and garlic cloves.
- Mint pesto sauce: Fresh mint, fresh parsley, salted and roasted pistachios, lemon juice, grated parmesan, garlic cloves, and cold water.
For the 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!
Lamb lollipops recipe tips for success
Lamb has a reputation for being tricky to master – there is a balance of ensuring you sear it enough without overcooking it, but also making sure it’s not too raw inside. Well, don’t you even worry about the reputation – these five tips are going to help you master your lamb lollipops:
- Marinade: If you’re in a rush, you can cook the lamb right away. However, letting it marinate for a few hours will help the flavors penetrate the meat. The combination of garlic, mint, olive oil, and lemon juice gives a fragrant, bright, and savory coating – it’s worth the wait!
- Skillet selection: You’ll want to grab your cast-iron or heavy-bottomed pan for this recipe. A high temperature is needed to achieve a perfect sear, which locks in the juices and gives you a delicious crust.
- Batch cooking: Be careful not to overcrowd the pan when making lamb lollipops; otherwise, it’ll steam instead of sear. I don’t want you to miss out on that beautiful golden-brown crust!
- Cook time: I cook my lamb lollipops for 2 minutes on each side. If you prefer it well done, cook for 3 minutes on each side. If you want to check, use an instant-read meat thermometer. 130-135 degrees Fahrenheit yields medium-rare, 140-145 degrees Fahrenheit yields medium, and 155 degrees Fahrenheit or higher yields well-done.
- Rest: Let the lamb lollipops sit for a few minutes before serving, allowing the juices to redistribute. This will make each bite more tender!
Lamb Lollipops Recipe
Ingredients
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
Instructions
- 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.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More lamb recipes
For more inspiration, check out all of our lamb recipes!
The mint pesto sauce is out of this planet! So delicious. I have made this recipe 6-8 times and it’s always a treat for everyone.
That makes me so happy to hear! 😊 The mint pesto is one of my favorite parts, too — it really makes the dish. And making it 6–8 times is the best compliment. Thanks so much for sharing! 💛
Made these for dinner this weekend and my wife and kids already asked me to make them again. I know the recipe is a good one when that happens so thank you.
Absolutely delicious, served with a side of grilled asparagus and crispy oven baked baby potatoes , thanks for a wonderful recipe!
These were so delicious we were eating them off the bone and licking our fingers! Yum!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
These recipes look yummy. Thank you for posting.