Some call it rack of lamb, but we call it Lollypop Lamb Chops. Marinated, seasoned, roasted, and garnished, these hand-held savory bites are perfect for your next family gathering.
Where We Got the Name
Sure, most people call it rack of lamb, but in our home, we have Lollypop Lamb Chops. With little hands and appetites, I wanted to introduce the children to my favorite red meat in a fun way. So, Lollypop Lamb Chops were born. I suppose I could have just purchased the lamb loin chops, but I thought the sticks (bones) would be fun to hold and gnaw on, like a lollypop. Happily, I was right. When the children were really little, I would wrap the bone ends in foil to keep their hands clean. Does anyone else have one of those little boys who can’t stand to get dirty? It’s a dream when they are little. That 18-year-old boy now walks around barefoot everywhere he goes and has no fear of getting dirty.
Lamb is a Special Treat
I literally could eat lamb once a week, but I try and keep it on the up and special; reserving it for a holiday dinner, a celebration, or my go-to choice if they have it on the menu at our favorite restaurant. Because lamb is a delicious source of high-quality protein, high in B-vitamins, especially B-12, and extremely rich in iron and zinc, it is a great source of red meat.
We have it every Easter for our Easter Celebration along with Roasted Asparagus with Lemon, and Potato & Yam Gratin. We don’t eat a lot of meat, but when we do, it is special. Check out my post on Celebration Steak that we serve for Troy’s birthday dinner every year. The sauce is out of this world delish!
How to Eat Real, Organic Food Without Breaking the Bank
I used to eat by my food cravings. Like I said, I could eat lamb once a week. It wasn’t until I took a course on grocery budgeting, that I really became aware of my food and spending habits. Our food budget was through the roof. I thought it was because we ate organically, but really all it took was a little awareness.
My challenge to myself was to save enough money off of each month’s food budget to take my family on a much-needed vacation. The answer wasn’t making more money necessarily and increasing my standard of living, but rather stewarding better the money we already had. Truthfully, I loved the challenge. Check out my post on Eating Real, Organic Food Without Breaking the Bank.
- For the marinade:
- 1 T extra virgin olive oil
- 4 cloves of garlic, minced
- 4 sprigs of fresh rosemary, left whole
- 2 T lemon juice
- zest from 1 organic lemon
- 1 T Everything Seasoning or salt and pepper to taste
- 2 lamb racks (about 8 ribs each) cut into individual ribs or 16 loin lamb chops
- lemon zest and chopped fresh rosemary to garnish
- Rinse, pat dry and separate each rib from the rack into equal ribs.
- Fill a freezer bag with the marinade and place the ribs in. Seal the bag and coat evenly. Set in the refrigerator for at least an hour to marinate.
- Preheat oven to broil and position rack directly under the broiler. You could grill these, but I have never had any luck preventing them from drying out. Plus, broiling is quick and delicious.
- Line a cookie sheet with foil and evenly layer the lamb sticks out.
- Place under the broiler for 3-5 minutes per side, depending on desired doneness.
- HINT: Please watch these carefully. Any distractions and you will end up with crispy sticks. They should have a carmelized look on top with the liquid running clear.
- You can grill them, but I have always been too nervous to dry them out. Kudos if you can do it!
- Sprinkle with fresh, chopped rosemary and lemon zest and even a finishing salt for a little extra kick.
Where to Purchase Naturally Raised Lamb:
Wielgus Farm– small family farm in Port Murray, NJ that specializes in naturally raised lamb sold by the half or whole lamb. Their customer service is phenomenal and so is their lamb.
White Oak Pastures– grass fed lamb as well as other grass fed meat, online. Their meat is excellent and their farming practices and philosophy are inspiring.