Pan-Seared Lamb Lollipops

These lamb lollipops are quickly pan-seared with a gorgeous crust and juicy middle, then brushed with simple garlic butter. They’re ready in under ten minutes and perfect for an elegant, easy dinner.

Table of Contents

1. Key Ingredients
2. How to cook lamb lollipops
3. Pan-Seared Lamb Lollipops (Recipe Card)
4. Lamb lollipops recipe variations
5. Storage instructions
6. Frequently asked questions
7. More delicious lamb recipes

Friends, say hello to my favorite kind of lollipop- lamb ones! Lamb lollipops are taken from the hind leg of the lamb. Like chicken lollipops, they are made by separating the bone from the meat, trimming and shaping it into a “lollipop” (also known as Frenched lamb chops).

For this quick and easy recipe, I quickly pan-sear the lamb lollipops to trap in all the tasty juices and give them a gorgeous crust. Then, I brush them with a simple garlic butter, and in under ten minutes, dinner is ready. My family typically enjoys them with potatoes and a salad, but they’d be great with mashed potatoes, steamed greens, and a delicious mint sauce or gravy.

Key Ingredients

• Lamb lollipop cutlets. Most butchers stock this particular cut of lamb, and more and more grocery stores do, too. Can’t find them? Use lamb rib chops from a rack (2 racks of lamb should be plenty).
• Kosher salt and black pepper. To season. 
• Butter. As we are already adding salt, I like to choose unsalted butter. If you only have the salted kind, just omit the salt.
• Garlic. Please use fresh garlic cloves, not the powder. It’s mixed with the butter to create the most delicious glaze over the lamb.
• Lemon juice. Adds a subtle tang. Bottled works fine, but fresh is best!

How to cook lamb lollipops

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

If you tried this Lamb Lollipops recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe. 

Lamb lollipops recipe variations

• Bring the lamb to room temperature for 30 minutes to allow for a more precise and even cooking time.
• Let the lamb rest for a few minutes before serving to allow the juices to redistribute. 2-3 minutes is ample time.
• Use different seasonings. For a fun twist, add herbs or spices, such as taco seasoning, oregano, cilantro, paprika, etc., to the marinade for added flavor.
• Serve with a dip/sauce. To add an extra layer of flavor, serve this dish with a sauce or dip, such as mint jelly or sun-dried tomato pesto.
• Marinate with sauces. I like to change things by dredging the lamb in fun sauces, like bulgogi sauce or katsu sauce. 

Storage instructions

To store. Place leftovers in an airtight container and store in the fridge for up to 3 days.

To freeze. They can be frozen in a freezer-safe bag or container for up to 3 months.

Reheating. You can reheat them in the microwave or pan until thoroughly warm. 

Frequently asked questions

More delicious lamb recipes

• Lamb burgers
• Gyro meat
• Lamb korma
• Lamb ribs
• Boneless leg of lamb