Lamb Chops with Garlic & Rosemary Recipe (Lamb Lollipops) (2024)

FAQs

What's the difference between lamb chops and lamb lollipops? ›

So what exactly is a lamb lollipop? It's a lamb chop, but with the bone frenched (cleaned by a butcher) so that you can hold and eat it just like the stick on a lollipop. This makes lamb chops into finger food, perfect for serving h'orderve style.

According to Livestrong, soaking lamb in milk for several hours or overnight helps draw out some of the blood and cuts down on that gamey smell and taste that can be off-putting. After its milk bath, all you have to do is rinse your lamb chops and proceed with cooking.

Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.

Lamb Chops:

Loin Chop: From the most tender (and leanest) section of the lamb, loin chops have a nice portion of tenderloin and loin meat in them. They usually have a bone left in, which makes this cut look a bit like a t-bone steak. Cook: grill, pan fry, roast. Best cooking point for loin chops is medium-rare.

Lamb loin chops come from the most tender part of the animal; shop for them at a butcher, farmers market, or grocery store.

Lamb chops are smaller than similar cuts of beef or pork, so plan on two loin chops or two or three rib chops per person.

Roast potatoes

Nothing beats crispy and fluffy roasted potatoes as a side for lamb. Roast potatoes are a classic accompaniment to lamb, especially for a Sunday roast. Lamb and roast potatoes go well together because they both have a rich and hearty flavour that is satisfying and comforting.

The big, bold Lamb flavor goes well with spices like coriander seeds, cumin, curry powder, harissa paste, garlic, rosemary, oregano, thyme, black pepper, chilly flakes, and mint. Spices compliment Lamb, but it also holds its flavor with just salt and pepper.

There is no need to rinse raw lamb before cooking because this creates a cross-contamination hazard. Any bacteria which might be present would be destroyed by cooking.

It is suggested that after you have marinated meat for a length of time – you should wash it off prior to cooking.

What tenderizes lamb? ›

Baking soda / bi-carb and cornflour/cornstarch are the secret ingredients that tenderise the lamb meat. It's a technique called “velveting” that is used by Chinese restaurants, and it's the reason why the meat in your favourite Chinese dishes are always so soft.

Grilling lamb chops can impart a smoky flavor and create a desirable charred exterior, making it a healthier option as fat drips away from the meat. Frying, especially pan-frying, offers more control over cooking, enriches flavor with fats, and is convenient for indoor cooking.

Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness. Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes.

Lamb shoulder is used for stews and casseroles, and often cut into tasty chops. Shank: Lamb shanks come from the latter part of the fore or hind leg, and are best roasted or braised to elicit the juices from the bone. Shanks are almost always cooked in liquid until the meat starts separating from the bone.

Lamb lollipops are individual or double-cut bone-in lamb chops that come from the ribs, also known as a rack of lamb. They can be prepared in various cooking methods with various flavor profiles depending on what you like.

Lamb chops or cutlets are the most expensive cuts of lamb, but are incredibly delicious and tender. They are taken from the ribs of the lamb and cooked individually, normally over a grill or a barbecue. When a number of them are left together and cooked as a whole, they're called a rack of lamb.