Lamb Lollipops are one of our go to entrees for entertaining – they are simple to prepare, but delicious and impressive.

What to Serve for Dinner?

We are entertaining tomorrow for an evening of dinner and chatter.

We always ask ourselves the same question – what can we serve that is easy to prepare (simple, simple, simple) but deliciously spectacular? …..I don’t want to spend all evening in the kitchen and I am a sucker for compliments!

Lamb Lollipops

Lamb Lollipops is one of our go to menus, or better described in Italian fare as Scottadito which translates to Burnt Fingers for eating hot off the grill with your fingers.

Lamb Lollipops are individual ribs having been cut away from a rack of lamb. These are succulent morsels of meat that can be served as an appetizer and modestly eaten by hand or as we prefer, a main course over a creamy risotto, or roast potatoes or over a salad….there are so many options.

Spend Time with Guests

The beauty of this dish is you will spend all your time with your friends while you bask in the glory of praises.

Preparation for the lollipops can be done the day before and refrigerated covered in marinade overnight or a couple of hours before your guests arrive – in a pinch, straight to the grill.

Growing Up – A Note

Before we get into the preparation of lamb

Growing up – lamb was a rarity at home. I don’t remember ever seeing it in grocery stores or butcher shops. It seemed to be something that had to be served with mint jelly, which for me meant staying away from.

It wasn’t until about 25 years ago, when I was out with friends at a family run Italian restaurant (a Trattoria), that I was encouraged to try rack of lamb. I couldn’t believe my tastebuds. To this day, it has become a family favourite.

No more mint jelly with lamb for me – it’s all about garlic and herbs (and a little bit of red wine of course!)

(We also posted a recipe for Lamb Stew, which you can click here to visit. I hope you will give it a try!)]

Lollipop Preparation

1 rack of lamb usually has 8 ribs and serves 2 people

• Trim the rack of lamb of excess fat and silver connective tissue. There is a “fat cap” that can easily be trimmed off by following the natural curve of the rack

• Slice between the ribs by following the bone through to individual ribs. There will be some thicker than others

• Liberally coat the ribs with the marinade on both sides

Herb and Garlic Marinade Preparation

(I don’t think I have ever used measurements here and don’t feel like you have to follow precisely!).

For the marinade we always use what we have on hand. We love fresh rosemary – but invariably kill our rosemary plant – while the basil, thyme and chives thrive!)

• 3 cloves of garlic, minced (about 1 TBSP)

• 3 fresh sprigs of rosemary chopped (about 1 TBSP)

(if you use dried rosemary use less)

• 1 TBSP minced onion. (Red onion is good but we had shallots on hand)
• Salt and pepper to taste
• Mix all ingredients with extra virgin olive oil – enough to create a liquid paste

We sometimes will mix and match with thyme and basil

Marinate the Lamb

Marinate the lamb overnight in the refrigerator. You can also marinate for just a few hours – or “in a pinch” – can place the lollipops straight on the grill!

Cooking the Lollipops

The key to cooking the lollipops is a smoking hot grill or lightly oiled pan. We usually grill on the barbeque in the summer but cook on our cast iron pan in the winter. The key is to sear the pants off the outside (as my husband would say) on each side.

• Take the ribs out of the fridge 1 hour before cooking bringing to room temperature.
• Place ribs on smoking hot grill for 2 to 3 minutes per side. Some ribs will be thicker than others so manage accordingly

• Serve immediately, 4 ribs per person with Risotto or over a salad of choice.
• Note: Risotto will take about 30 minutes to prepare which we also do prior to our guest’s arrival and then we reheat and reconstitute by adding a little broth to bring back to creaminess. See Risotto.
• We always serve a robust bottle of red wine with this dish – a good Cabernet always works!

Bon Appetit

Notes and Facts:

• I don’t think you can go wrong with this dish. Many people are overly concerned about cooking lamb and nothing could be easier.
• If you like meat well done, cook a little longer. If you like your meat rarer cook a little less. In either case you will have tasty succulent morsels to enjoy. The key to this dish is a smoking hot grill or pan.
• Over 60% of lamb sold in Canada is imported from Australia or New Zealand and therefore can be very expensive – I’ve seen up to $50 Cdn for a fresh rack which I just will not pay. Whenever I am grocery shopping, I am always scouring the meat section for fresh or frozen racks on sale and even of late will find steals for as low as $13 Cdn for a frozen rack. This will thaw and cook fine and frankly with little if any difference given how we are preparing it.
• We love the flavor of lamb. Some people may claim it has a gamey flavor, but I would say it is rich and unique.
• Spring Lamb, Lamb, Hogget and Mutton – they are all Sheep. Spring lamb is 1 to 3 months old; Lamb is up to 1 year old while a Hogget is between 1 and 2 years old and finally a Mutton is over 2 years old
• The flavor intensity and fat content increases with age.
• There are over 1000 species of sheep

Below is a printable recipe card from RecipesGenerator. Please give it a try!

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