The Blog
CONTACT
LUXURY RETREATS
SERVICES
About
Home

CURATING LIFE'S BEST MOMENTS THROUGH FOOD, WELLNESS 
AND CONNECTION

BREVARD, NORTH CAROLINA

Main Dishes

Rosemary Dijon-Crusted Lamb Lollipops

September 26, 2025

CLICK FOR MORE

THE NOURISHED SKINCARE
EDIT

CLICK FOR MORE

LUXURY WELLNESS RETREATS

READ MORE

nourishing, seasonal recipes

Popular
right now

WELLNESS

FITNESS

LIFESTYLE

RECIPES

Top Categories

CLICK FOR MORE

I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.

Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.

WELCOME!

With a recipe like this, your initial reaction may be that these are complicated to make; however, let me guarantee you that they are not. These Rosemary Dijon-Crusted Lamb Lollipops are seared to perfection, oven-roasted, and finished with a fragrant garlic and rosemary crust. Elegant enough for entertaining, yet simple enough for a weeknight dinner, this recipe is the perfect way to wow your guests while keeping things stress-free.

WHAT TO EXPECT IN THIS POST

  • Why You’ll Love This Recipe
  • Ingredients
  • Equipment
  • Step-By-Step Instructions
  • Storage & Make-Ahead Tips
  • Frequently Asked Questions
  • Hosting Tips
  • Other Recipes You’ll Love
  • Recipe Card

WHY YOU’LL LOVE THIS RECIPE

If you’re looking for a show-stopping main dish that’s both elegant and surprisingly easy, these Rosemary Dijon-Crusted Lamb Lollipops are it. French racks of lamb are coated with a rosemary garlic Dijon crust, quickly seared for flavor, and roasted until tender and juicy. The result? A savory, melt-in-your-mouth bite that feels restaurant-worthy without the fuss.

I love serving these alongside creamy garlic mashed potatoes and seasonal roasted vegetables for a complete dinner. These are recipes that always impress, whether you’re hosting a dinner party or creating a special at-home date night.

INGREDIENTS

  • 2 french racks of lamb (8 ribs each; 1 1/2 – 2 pounds total)*
  • 2 tablespoons Dijon mustard
  • 2 teaspoons minced garlic
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon extra virgin olive oil (I recommend using rosemary oil if you have it!)
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon cracked black pepper

*To make things easier on you, I recommend having the butcher prepare / cut your lamb into lollipops so you don’t have to cut them yourself (unless you want the experience!). I have included both ways of preparing based on the full rack versus pre-cut lollipops below.

EQUIPMENT

  • Cast iron skillet or oven-safe pan
  • Baking sheet
  • Meat thermometer (recommended for perfect doneness)
  • Sharp knife for slicing into lollipops (if you didn’t have them pre-cut)

STEP-BY-STEP INSTRUCTIONS

PREPARE THE LAMB

  1. Preheat the oven to 400°F.
  2. In a small bowl, mix Dijon mustard, garlic, rosemary, olive oil, salt, and pepper.
  3. Pat lamb dry with paper towels. Rub the rosemary-Dijon mixture evenly over the meaty part of each rack. If you are using pre-cut lollipops, rub on both sides of each one.
  4. Heat a cast iron skillet over medium-high heat. Sear the lamb, fat side down, for 2 – 3 minutes until browned. If you are using pre-cut lollipops, sear for 2 – 3 minutes on each side until golden brown

ROAST THE LAMB

  1. Transfer seared racks or lollipops to a baking sheet. If preparing lollipops, do not overcrowd them on the pan.
  2. Roast for 15 – 20 minutes for a full rack and 5 – 8 minutes for lollipops. The goal is to reach medium rare, with an internal temperature of approximately 130°F.
  3. Rest for 10 minutes before slicing into individual lollipops (for the rack), or simply rest then serve if you used prepared lollipops.

STORAGE & MAKE-AHEAD TIPS

  • Storage : Store leftover lamb in an airtight container in the fridge for up to 3 days.
  • Reheating : Reheat gently in a 300°F oven in a dutch oven or oven-safe dish with a lid. If you do not have one, you can wrap in foil; however, I try not to use aluminum foil in my kitchen. You just want to be sure that the lamb doesn’t dry out.
  • Make-Ahead : The rosemary-Dijon mixture can be prepared 1 day ahead. Coat the lamb and refrigerate until ready to cook.

FREQUENTLY ASKED QUESTIONS

Can I make this recipe with lamb chops instead of a rack?

Yes. If using individual chops, reduce cooking time since they’re smaller cuts.

How do I know when lamb is perfectly cooked?

Use a meat thermometer! Medium rare is around 130°F, medium is 140°F.

What can I serve with lamb lollipops?

These pair beautifully with creamy mashed potatoes and roasted seasonal vegetables (I’ve linked recipes for each of these below).

HOSTING TIPS

  • Plate 2 – 3 lamb lollipops per person on a bed of mashed potatoes with a side of roasted vegetables. Garnish with fresh rosemary sprigs for a polished presentation.
  • I have served these as appetizers for heavy hors d’oeuvre-style cocktail parties, and they are always a hit! You just have to be sure the hosts are okay with a menu option that is not completely consumable in 1 – 2 bites, and be sure to have somewhere for guests to dispose of the bones!

If you make these, I’d love to see how you serve them! Tag me on Instagram or drop a comment below sharing your hostess win!

OTHER RECIPES YOU’LL LOVE

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rosemary Dijon-Crusted Lamb Lollipops


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Caitlin
  • Total Time: 35 minutes
  • Yield: 4 servings / 16 lollipops 1x
  • Diet: Gluten Free

Description

Tender lamb racks (or pre-cut lollipops) coated with rosemary, garlic, and Dijon, seared and roasted to perfection. Perfect served as a main dish or appetizer!


Ingredients

Scale
  • 2 french racks of lamb (8 ribs each; 1 1/22 pounds total)*
    • 2 tablespoons Dijon mustard

    • 2 teaspoons minced garlic

    • 2 tablespoons fresh rosemary, finely chopped

    • 1 tablespoon extra virgin olive oil (I recommend using rosemary oil if you have it!)

    • 1 1/2 teaspoons sea salt

    • 1/2 teaspoon cracked black pepper

*To make things easier on you, I recommend having the butcher prepare / cut your lamb into lollipops so you don’t have to cut them yourself (unless you want the experience!). I have included both ways of preparing based on the full rack versus pre-cut lollipops below)


Instructions

PREPARE THE LAMB

  1. Preheat the oven to 400°F.
  2. In a small bowl, mix Dijon mustard, garlic, rosemary, olive oil, salt, and pepper.
  3. Pat lamb dry with paper towels. Rub the rosemary-Dijon mixture evenly over the meaty part of each rack. If you are using pre-cut lollipops, rub on both sides of each one.
  4. Heat a cast iron skillet over medium-high heat. Sear the lamb, fat side down, for 2 – 3 minutes until browned. If you are using pre-cut lollipops, sear for 2 – 3 minutes on each side until golden brown

ROAST THE LAMB

  1. Transfer seared racks or lollipops to a baking sheet. If preparing lollipops, do not overcrowd them on the pan.
  2. Roast for 15 – 20 minutes for a full rack and 5 – 8 minutes for lollipops. The goal is to reach medium rare, with an internal temperature of approximately 130°F.
  3. Rest for 10 minutes before slicing into individual lollipops (for the rack), or simply rest then serve if you used prepared lollipops.

Notes

  • Use a meat thermometer for accuracy
  • Resting the lamb is essential to keep juices in.
  • Pairs beautifully with garlic mashed potatoes and roasted vegetables.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course, Appetizer
  • Method: Roasted + Pan-Seared
  • Cuisine: French-Inspired

+ Show / Hide Comments

Share to:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

don't miss

My Favorite Posts

Tried-and-true favorites that bring ease to your kitchen, beauty to your table, and intention to everyday living.

Show more

A golden slice of gluten-free cinnamon streusel coffee cake on a plate, topped with crumbly coconut sugar streusel and served with a cup of coffee. Ideal for brunch or a cozy weekend bake.
Close-up of coconut chocolate chip protein bites stacked in a 1-cup measuring cup, topped with shredded coconut and chocolate chips, on a white tray.
Blueberry chia pudding breakfast bowl topped with banana slices, granola, blueberries, peanut butter, and a drizzle of honey on a purple linen placemat.
DON'T MISS A BITE OF THE GOOD STUFF
☞  join the nourished note – a weekly digest of everything i'm creating, cooking, and curating. expect recipes, wellness rituals, and a peek behind the scenes – straight from my kitchen to your inbox. ☜
 
no spam, just nourishing things worth sharing.
Thank you for subscribing!