grilled mint lamb lollipops plated

Need No Utensils Lamb Lollipops


  • 16 lamb chops, bones frenched
  • ½ cup olive oil, divided
  • 2 tablespoons fresh rosemary, chopped
  • 4 cloves garlic
  • 2 tablespoons red wine vinegar
  • 1 cup parsley
  • 1 cup mint leaves
  • Pinch of red chili flake
  • 1 teaspoon salt
  • ½ teaspoon pepper


For the Marinade:

Combine rosemary, 4 tablespoons of olive oil, 2 cloves of minced garlic, a ½ teaspoon of salt and a ¼ teaspoon of pepper. Add the lamb chops, turning them to coat. Cover and let them marinate for 2-24 hours.

For the Mint Sauce:

Combine the red wine vinegar, red chili flake, mint, parsley, 4 tablespoons olive oil, a ½ teaspoon of salt and a ¼ teaspoon of pepper. Blend the mixture with an immersion blender or food processor. The sauce can be made up to 24 hours in advance.

To Grill the Lamb Chops:

Heat a steam grill pan over medium heat. When the pan is hot, layer on the lamb chops. Cook them for 2-3 minutes per side. Watch the lamb carefully as it will not take long to cook.

Remove the lamb lollipops from the grill. Arrange them on a platter and top them with the mint sauce or serve the sauce on the side.


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