Lamb Lollipops with Mint Pesto (Fancy Enough for a Crown)

Lamb lollipops are exactly what they sound like. Lamb chops. Frenched into little handles. Eat with your hands. No shame.

Juicy, herb-crusted, seared to perfection. Served with a vibrant, garlicky mint pesto that cuts through the richness. Fancy dinner party energy. Zero stress.

Ingredients

Serves 4 as an appetizer or 2 as a main.

For the Lamb:

• 8 lamb chops (frenched—ask your butcher)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Mint Pesto:

• 2 cups fresh mint leaves (packed)
• ½ cup fresh parsley or basil
• ¼ cup pine nuts or walnuts
• ¼ cup grated Parmesan cheese
• 2 cloves garlic
• ¼ cup olive oil
• 1 tablespoon lemon juice
• Salt to taste

Step-by-Step Instructions

Step 1: Marinate the Lamb

1. In a bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
2. Coat lamb chops. Marinate for 15 minutes (or up to 4 hours in the fridge).

Step 2: Make the Mint Pesto

1. In a food processor, combine mint, parsley, nuts, Parmesan, garlic, and lemon juice.
2. Pulse until finely chopped. With machine running, stream in olive oil.
3. Season with salt. Set aside.

Step 3: Sear the Lamb Lollipops

1. Heat a heavy pan over medium-high heat (no oil needed—meat has oil).
2. Sear lamb chops for 2–3 minutes per side for medium-rare.
3. Let rest for 5 minutes.

Step 4: Serve

1. Arrange lamb lollipops on a platter.
2. Spoon mint pesto over the top or serve on the side for dipping.
3. Pick up by the bone. Bite. Grin. Repeat.

Summary

Prep Time: 10 minutes | Marinate: 15 minutes | Cook Time: 6 minutes | Total Time: 30 minutes

Yield: 8 lamb lollipops

Difficulty: Easy

Storage Notes

Lamb is best fresh. Leftover pesto is a gift that keeps giving.

• Fridge (lamb): Store cooked chops for up to 3 days. Reheat in pan over medium-low for 2 minutes per side.
• Fridge (pesto): Store in a jar with a thin layer of olive oil on top for up to 1 week.
• Freezer (pesto): Freeze in ice cube trays for up to 3 months. Pop one out whenever you need brightness.
• Pro tip: Ask your butcher to french the lamb chops. It takes 30 seconds and makes you look like a pro.