Grilled Lollipop Lamb Chops with Chef Lynn Michelle

Grilled Lollipop Lamb Chops with Chef Lynn Michelle

Easter and spring are perfect occasions to gather with family and friends and celebrate the season with delicious food. And what better way to impress your guests than with a mouth-watering dish like Grilled Lollipop Lamb Chops?

Chef Lynn Michelle has perfected the art of grilling lamb chops, and her recipe for Grilled Lollipop Lamb Chops is sure to be a hit at any Easter or spring party. Serve these lamb chops with a side of grilled vegetables or a fresh salad for a complete meal that will leave your guests begging for more.

If you want to impress your guests with a delicious and impressive dish this Easter or spring, give Chef Lynn Michelle's Grilled Lollipop Lamb Chops a try. Not only is this recipe easy to prepare, but it is also sure to be a crowd-pleaser. So fire up your grill and get ready to enjoy a meal that celebrates the best of the season!

Pictured: served on our favorite Barn Platter!


2 racks of lamb, fat trimmed away from the bone

¼ cup olive oil

Fresh juice of 2 limes

1teaspoon salt 

½ teaspoon black pepper

 teaspoon garlic powder


Mix all marinade ingredients together in a Ziplock bag. Add lamb, marinate in refrigerator 2 hours minimum or up to 6 hours.

Remove lamb from marinade and discard marinade.

Grill, without grill lid (300 to 350 degrees F) 5 to 7 minutes on each side or until a thermometer inserted in thickest portion register 130 degrees for medium-rare.

Let stand 10 minutes before cutting. Cut into individual, one-bone “lollipops.”

Top with Mint Emulsion Sauce or serve on the side.

Mint Emulsion Sauce:

2 small containers fresh mint, stems removed

1 small container fresh rosemary, stems removed

1 clove garlic, peeled

2 tablespoons olive oil 

1/8 teaspoon salt

1/8 teaspoon black pepper

Dash or 2 of sugar

Blend all ingredients in a food blender or processor. Season to taste.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.