These garlic and sherry lamb lollipops are frenched rib chops, marinated, grilled hot, and finished with a honey-sherry glaze. You marinate the lamb in garlic, rosemary, sherry vinegar, and honey for at least 30 minutes. Then you grill the chops at about 400°F for 2 to 3 minutes per side. Cook them to 130 to 135°F for medium-rare, then glaze in the final minute. Charred asparagus rounds out the plate. This recipe serves 4 and comes together in under an hour.
What Are Lamb Lollipops
Frenched Rib Chops Explained
Lamb lollipops are single rib chops cut from a rack of lamb. The bone gets frenched, meaning the meat and fat are scraped off the end. As a result, you get a clean bone handle and a round eye of meat. The shape looks like a lollipop, which is where the name comes from. These chops cook fast and eat like finger food. Furthermore, the bone makes them easy to grill and serve.
Buying and Cutting the Rack
You can buy a rack of lamb already frenched from most butchers. Then cut between each bone to separate the individual chops. A standard rack yields about 7 or 8 lollipops. Additionally, ask the butcher to french the rack if it still has fat on the bones. Look for chops with bright red meat and firm white fat. Trim any excess fat cap, since it can cause flare-ups on the grill.
The Garlic Sherry Marinade
Why Sherry Vinegar and Honey
The marinade for these lamb lollipops leans on garlic, sherry vinegar, and honey. Aged sherry vinegar brings a nutty, tangy acidity that cuts the richness of lamb. Honey balances the acid and helps the chops caramelize. Meanwhile, garlic and rosemary add classic savory depth. Olive oil carries the flavors and keeps the meat moist. As a result, the marinade seasons and tenderizes at the same time.
How Long to Marinate
Marinate the lamb lollipops for at least 30 minutes. That window lets the garlic and herbs flavor the surface. For deeper flavor, marinate up to 4 hours in the fridge. However, do not go much past that, since the acid can start to break down the meat. Toss the chops in the marinade so every side gets coated. Then let them sit while you prep the asparagus.
Grilling Lamb Lollipops
Grill Temperature and Time
Preheat your grill or open-fire setup to about 400°F. Then grill the lamb lollipops for 2 to 3 minutes per side. Rotate them as needed to build an even crust. The high heat sears the outside while the inside stays pink. Meanwhile, watch for flare-ups from the lamb fat. Move the chops to a cooler spot if the flames get too aggressive.
Internal Temperature for Medium-Rare
Cook the lamb lollipops to 130 to 135°F for medium-rare. Use an instant-read thermometer in the thickest part of a chop, away from the bone. At that range, the meat stays pink, juicy, and tender. The USDA recommends 145°F for lamb, so 130 to 135°F is a medium-rare preference for whole-muscle chops. For medium, pull them closer to 140°F, and cook to your own comfort level. Lamb dries out fast past medium, so do not overshoot the target.
The Honey Sherry Glaze
Building and Timing the Glaze
The finishing glaze on these lamb lollipops is honey and aged sherry vinegar. Mix the two together while the lamb grills. Then brush the glaze on during the final minute of cooking. As a result, the sugars caramelize over the fire without burning. Glazing too early would scorch the honey. The glaze adds shine and a sweet-tangy finish to each chop.
Resting the Lamb
Rest the lamb lollipops for about 5 minutes after they come off the grill. Resting lets the juices redistribute through the meat. As a result, the chops stay juicy instead of bleeding out when cut. The internal temperature also rises a few degrees during the rest. Tent them loosely with foil to keep them warm. Then plate them while they are still hot.
Charred Asparagus and Serving
Charring the Asparagus First
Char the asparagus first, before the lamb goes on. Preheat a dry grill pan or cast iron pan over medium-high heat. Then place the trimmed asparagus directly on the dry pan. Cook for 5 to 7 minutes, turning occasionally, until lightly charred and tender. Toss the asparagus with olive oil, salt, and sherry wine vinegar afterward. As a result, it stays bright and fresh while the lamb cooks.
Plating and Pairings
Arrange the lamb lollipops over a platter alongside the charred asparagus. Then spoon any remaining glaze over the lamb. Serve them immediately, while the chops are hot and the glaze is glossy. The asparagus keeps the plate light and balances the rich lamb. For a fuller meal, add roasted potatoes or a simple grain. These lamb lollipops also work as a party appetizer straight off the platter.
Step-by-Step: How to Make Garlic Sherry Lamb Lollipops
Step 1: Marinate the Lamb
Combine the olive oil, garlic, sherry vinegar, honey, rosemary, salt, and pepper in a bowl. Add the lamb lollipops and toss to coat evenly. Marinate for at least 30 minutes.
Step 2: Char the Asparagus
Preheat a dry grill pan or cast iron grill pan over medium-high heat. Place the asparagus directly on the dry pan and cook for 5 to 7 minutes, turning occasionally, until lightly charred and tender. Transfer to a bowl, toss with olive oil, salt, and sherry wine vinegar, then return to the warm pan to keep hot.
Step 3: Grill the Lamb
Preheat your grill or open-fire setup to about 400°F. Grill the lamb lollipops for 2 to 3 minutes per side, rotating as needed to develop an even crust. Cook until the internal temperature reaches 130 to 135°F for medium-rare.
Step 4: Baste and Finish
Mix the honey and aged sherry vinegar together. During the final minute of cooking, brush the lamb lollipops with the glaze and let it lightly caramelize over the fire.
Step 5: Serve
Arrange the lamb lollipops over a platter alongside the charred asparagus. Spoon any remaining glaze over the lamb and serve immediately.
Garlic & Sherry Lamb Lollipops with Charred Asparagus
Ingredients
Equipment
Method
- Combine the olive oil, garlic, sherry vinegar, honey, rosemary, salt, and pepper in a bowl. Add the lamb lollipops and toss to coat evenly. Marinate for at least 30 minutes.
- Preheat a dry grill pan or cast iron grill pan over medium-high heat. Place the asparagus directly on the dry pan and cook for 5-7 minutes, turning occasionally, until lightly charred and tender. Transfer to a bowl, toss with olive oil, salt, and sherry wine vinegar, then return to the warm pan to keep hot.
- Preheat your grill or open-fire setup to about 400°F. Grill the lamb lollipops for 2-3 minutes per side, rotating as needed to develop an even crust. Cook until the internal temperature reaches 130-135°F for medium-rare.
- Mix the honey and aged sherry vinegar together. During the final minute of cooking, brush the lamb lollipops with the glaze and let it lightly caramelize over the fire.
- Arrange the lamb lollipops over a platter alongside the charred asparagus. Spoon any remaining glaze over the lamb and serve immediately.
Notes
Tried this recipe?
Let us know how it was!Garlic Sherry Lamb Lollipops — FAQ
Common questions about the cut, the cook, and the sides.
Lamb Basics & Cooking
Lamb lollipops are single rib chops cut from a rack of lamb. The bone is frenched, meaning the meat and fat are scraped off the end to leave a clean handle. The round eye of meat on a bone gives them their lollipop shape.
Pull the chops at 130 to 135°F for medium-rare, then rest them so carryover finishes the cook. The USDA recommends 145°F for lamb, so cook to your own comfort level. For medium, pull closer to 140°F, since lamb dries out fast past that.
Marinate for at least 30 minutes so the garlic and herbs flavor the surface. Up to 4 hours in the fridge deepens the flavor. Do not go much longer, since the acid in the sherry vinegar can start to break down the meat and turn the texture soft.
Yes. Use a cast iron skillet or grill pan over high heat. Sear the chops 2 to 3 minutes per side to the same 130 to 135°F target. You lose some of the open-fire char, but the garlic-sherry marinade and honey glaze still carry the dish.
Sides & Serving
Charring on a dry grill pan gives the asparagus color and flavor without steaming it in oil. You toss it with olive oil, salt, and sherry vinegar afterward, which keeps it bright and fresh. Doing this first also frees the grill for the lamb.
The charred asparagus keeps the plate light against the rich lamb. For a fuller meal, add roasted potatoes, a simple grain, or a crisp salad. The chops also work as a party appetizer straight off the platter with the glaze spooned over.
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