I am a carnivore. I like steak, lamb, goat, you name it. However, sometimes I don’t like eating A LOT of meat all at once. That is where these awesome lamb chops come in! These lamb chop lollipops (I call them lollipops because they look like it to me!) have the perfect amount of meat and will come out succulently soft! They are great as a meal or h’ordeuvres and would be great for any occasion!
- A rack of lamb chops (I usually buy mine from Costco)
- 3 Tbs of McCormick Grill Mates Spicy Montreal Steak Seasoning
- 3 Tbs of 21 Seasoning Salute Spices of the World (I bought mine from Trader Joe’s or you can use any multi spice pack)
- 1 Tbs of rosemary
- 2 Tbs of olive oil
- 1 tsp of cayenne
- A batch of asparagus (used for sides)
- 2-3 potatoes (this is optional. I used it to make a baked potato for my side)
- 1 tsp of salt
- 1 tsp of pepper
- Steak sauce (optional)
- Slice the rack of lamb into lamb chop lollipops (you just cut along the ribs)
- Pre-heat oven to 450 degrees
- Wash the potato and poke 8-12 holes in the potato (if you are wanting to eat this with a bake potato, I would put the potato in the oven at the same time as the lamb in the middle rack)
- **Potatoes will need to cook for at least 1 hour so you will have to put it in the oven first for 40 minutes before adding the lamb chops in the oven)
- Chop off the butt part of the asparagus and wash
- If you are wanting to eat this with a baked potato then the potato should already be in the oven for at least 40 minutes before you go onto step 2. If not then please continue!
- Rub the 3 Tbs of steak seasoning, 3 Tbs of 21 seasoning, 1 tsp of salt, 1 tsp of pepper, 1 Tbs of rosemary, and 1 Tbs of olive oil evenly across the lamb chop lollipops
- Put a medium-sized pan on the stove at medium-high to sear the lamb chops. Pour 1 Tbs of olive oil into the pan and place the lamb chops on the pan. Sear for about 3 minutes or until slightly browned
- Remove the lamb chops from pan and transfer to an oven tray. Place the tray of lamb into the oven (let cook for 20 minutes). At about 10 minutes, turn all the lamb chop lollipops over to get an even bake.
- Leave the leftover bits in the pan. It will be used to cook the asparagus
- With about 5 minutes left of the lamb cooking, heat up the pan that was used to sear the lamb chops at medium-high. Put the asparagus on and sprinkle 1 tsp of cayenne and a pinch of salt and pepper. Cook until the texture is suitable to your taste. I like mine kind of crunchy and that takes about 4 minutes. Turn the heat to low once the texture has suited your taste
- Once the lamb is done cooking, remove it from oven and cover with foil. Let the meat rest
- This is a good time to check on your baked potatoes. The potatoes should be soft by now. If not, leave it in the oven for another 10-15 minutes. The lamb chops will be done resting by this time.
- Greek salad (consists of spring mix, diced tomatoes, cucumbers, feta, and red vinegar dressing)
If you want a recipe that will impress, this is the one for you! It is quick and you don’t have to use a grill (especially for you ladies who don’t want to smell from the grill)! The meat comes out very soft and is full of flavor. Why go to a steakhouse when you can bring it right to your home?! Try it out and let me know what you think!
Thanks for reading!
Yours truly, Linh