Perfectly seared and infused with fresh herbs and garlic, these tender Lamb Lollipops make an elegant and flavor-packed centerpiece for any meal.
Lamb Lollipops
Makes 2 to 4 servings
Ingredients
- 5 tablespoons vegetable oil, divided
- 2 teaspoons kosher salt, divided
- 2 teaspoons chopped fresh rosemary leaves
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon ground black pepper
- 2 large cloves garlic, crushed and quartered
- 8 small to medium ¾-inch-thick lamb rib chops (about 2 pounds)
- Mashed potatoes, to serve
- Garnish: chopped fresh rosemary
Instructions
- In a small bowl, stir together 3 tablespoons oil, 1 teaspoon salt, rosemary, thyme, pepper, and garlic.
- In a baking dish, place lamb chops. Pour oil mixture over lamb chops, and toss until well coated. Refrigerate for 1 to 2 hours.
- Remove lamb from marinade, and let stand at room temperature for 40 minutes. Sprinkle with remaining 1 teaspoon salt.
- In a cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add half of lamb chops; cook until browned and an instant-read thermometer inserted in thickest portion registers 130° to 135°, 1 to 2 minutes per side, or to desired degree of doneness. Transfer lamb chops to a large plate; keep warm. Repeat with remaining 1 tablespoon oil and remaining lamb chops. Serve with mashed potatoes. Garnish with rosemary, if desired.
