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).

Rosemary Dijon-Crusted Lamb Lollipops

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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 1/2 – 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)

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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.