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 everything from Fourth of July cookouts or Father’s Day dinners.
“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.
Grilled lollipop lamb chops with mixed veggies
Yield: 6–8 servings. Time: 45 minutes, not including marinating time.
Ingredients
- 2 racks of lamb, sliced into individual chops
- 4 cloves garlic, minced
- ¼ cup red wine, port wine, or pomegranate juice
- ¼ cup olive oil
- 1 Tablespoon fresh rosemary, finely chopped
- 1 Tablespoon fresh thyme leaves
- 1 tsp salt
- 1 tsp cracked black pepper
- Mixed veggies of your choosing (zucchini, yellow squash, red pepper, onions, etc.), sliced
- Italian dressing (bottled or homemade)
- Basil pesto (store-bought or homemade), for drizzling (optional)
- Balsamic reduction (store-bought or homemade), for drizzling (optional)
Instructions
- Slice the lamb racks into individual “lollipop” chops by cutting between the bones.
- 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.
- 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.
- When ready to cook, heat grill to high. Remove lamb chops and veggies from the marinades and grill. Cook lamb for 2–3 minutes per side for medium-rare to medium doneness. Cook veggies until desired doneness.
- Plate lamb and veggies, and drizzle with basil pesto or balsamic reduction, if desired.
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