Ingredients
Equipment
Method
Marinate & Prep
- 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.
Grill & Glaze
- 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
Char Asparagus First: Char the asparagus on a dry grill pan for color and flavor, then toss with olive oil, salt, and sherry wine vinegar to keep it bright while the lamb cooks.
Doneness: 130-135°F is medium-rare for whole-muscle lamb chops. The USDA recommends 145°F for lamb, so cook to your own comfort level. Lamb dries out fast past medium.
Rest the Lamb: Rest the chops about 5 minutes after grilling so the juices redistribute. The internal temperature rises a few degrees during the rest.
Glaze at the End: Brush the honey-sherry glaze on only during the final minute so the sugars caramelize without burning.
Marinate Time: 30 minutes is the minimum. Up to 4 hours in the fridge deepens the flavor, but longer can start to break down the meat.