About this recipe
Firing up the grill this weekend? Don’t forget to pick up a rack of lamb.
Personal chef Deb Murray joined Gayle Guyardo of Nexstar’s WFLA to share her mouthwatering recipe for grilled lollipop lamb chops — a meaty, flavorful dish perfect for summertime entertaining.
“These are the things that everyone goes crazy over,” said Murray, who often prepares the chops at summertime get-togethers.
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It’s also easy to personalize the dish, adding your own preferred ingredients to the marinade — as long as they contain elements of heat, sweet, salt and acid.
“So some days I use pomegranate juice, some days I use red wine,” Murray said of her go-to options. “But I always break it down.”
Ready to get grillin’? Check out the recipe below, then follow along with the video above for Murray’s tips.
Ingredients
Yields: 6 servings
Grilled Lollipop Lamb Chops with Mixed Veggies
Directions
Grilled Lollipop Lamb Chops with Mixed Veggies
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Slice the lamb racks into individual “lollipop” chops by cutting between the bones.
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In a large zip-top bag or dish, combine garlic, red wine, olive oil, rosemary, thyme, and salt and pepper. Add the lamb chops and marinate in the refrigerator for at least a few hours.
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Place sliced veggies in a separate zip-top bag or dish, and add enough Italian dressing to evenly coat. Marinate in the refrigerator for up to an hour.
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When ready to cook, heat grill to high. Remove lamb chops and veggies from the marinades and grill.
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Cook lamb for 2–3 minutes per side for medium-rare to medium doneness. Cook veggies until desired doneness.
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Plate lamb and veggies, and drizzle with basil pesto or balsamic reduction, if desired.
