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.
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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.
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
Optional : 1/2 cup regular or gluten free breadcrumbs
*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
Preheat the oven to 400°F.
In a small bowl, mix Dijon mustard, garlic, rosemary, olive oil, salt, and pepper. If using, add the breadcrumbs and mix until well combined.
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.
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
Transfer seared racks or lollipops to a baking sheet. If preparing lollipops, do not overcrowd them on the pan.
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.
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!
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 1/2 – 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
(Optional) 1/2 cup regular or gluten free breadcrumbs. This will allow for an extra crispy coating (as shown in photos).
*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
Preheat the oven to 400°F.
In a small bowl, mix Dijon mustard, garlic, rosemary, olive oil, salt, and pepper. If using, add in the breadcrumbs and mix until well combined.
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.
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
Transfer seared racks or lollipops to a baking sheet. If preparing lollipops, do not overcrowd them on the pan.
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.
Rest for 10 minutes before slicing into individual lollipops (for the rack), or simply rest then serve if you used prepared lollipops.
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
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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