Every year for Orthodox Easter, we fire up the charcoal grill and make these grilled lamb lollipops (chops) for my wife’s family — it’s become a tradition everyone looks forward to. Over the years, these lamb lollipops have even won over people who once said they didn’t like lamb! The marinade brings out a bright, smoky flavour, and the herb-garlic sauce takes them over the top.
They’re too good to save just for Easter — they’re perfect for Mother’s Day, summer parties, or any time you’re gathering with family and friends around the grill.
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Ingredients
For the Lamb Marinade
- Lamb chops
- Extra virgin olive oil
- Lemon juice
- Lemon
- Garlic
- Fresh rosemary
- Fresh thyme leaves
- Dijon mustard
- Paprika
- Smoked paprika
- Kosher salt
- Black pepper
For the Herb-Garlic Sauce (Pour-Over & Side Sauce)
- Parsley
- Garlic
- Thyme leaves
- Lemons
- Balsamic vinegar
- Extra virgin olive oil
- Black pepper
- Maldon salt
See recipe card below for quantities.
Watch how these grilled lamb lollipops were made
Instructions
Cut the Lamb Chops
If not already done, start with frenched racks of lamb (where the bones are cleaned and exposed).
Using a sharp knife, carefully cut each rack of lamb between each bone to create individual lollipop lamb chops. Trim any excess fat or silver skin if necessary for a cleaner look.
Marinate the Lamb Chops
In a large bowl or resealable container, whisk together the olive oil, lemon juice and zest, garlic, rosemary, thyme, Dijon mustard, paprika, smoked paprika, salt, and pepper.
Pour over the lamb chops, tossing to coat evenly. Cover and refrigerate for 2 to 4 hours, flipping once or twice during the marinating time.
Prepare the Grill
Set up a charcoal grill for two-zone cooking: a hot direct heat side and a cooler indirect heat side.
Use lump charcoal for a natural, hot fire, more consistent heat.
Let the coals burn until they are white-hot and covered in ash, then spread evenly. Preheat the grill for about 10 minutes, and brush the grates clean.
Grill the Lamb
Remove the lamb chops from the marinade and allow the excess to drip off (you want them coated but not dripping). Discard remaining marinade.
Grill the chops directly over the hot side of the grill for about 2–3 minutes per side, until nicely charred and the internal temperature reaches 130–135°F (54–57°C) for medium-rare. Move them to indirect heat if flare-ups occur.
Transfer the chops to a cutting board or platter and loosely tent with foil. Let rest for 5 minutes.
Make the Sauce
While the lamb is resting, whisk together the parsley, garlic, thyme, lemon zest, balsamic vinegar, olive oil, and lemon juice in a bowl. Season to taste with cracked pepper and additional lemon juice if needed.
Serve
Place the chops on a serving board or platter. Spoon the herb-garlic sauce generously over them and finish with a sprinkle of Maldon salt.
Serve with extra sauce on the side and/or tzatziki sauce.
Serving Suggestions
Serve with grilled flatbreads or a crusty loaf to soak up the sauce.
Grilled lemon halves make a perfect garnish — just cut lemons in half and grill cut-side down until caramelized.
Pair with a chilled rosé, a bold Syrah, or a smoky bourbon cocktail.
Helpful Tips for Charcoal Grilling
- Charcoal choice: Use lump charcoal for the best flavour; it burns hotter and cleaner.
- Chimney starter: Light the coals using a chimney starter — no lighter fluid needed!
- Two-zone fire: Always create a two-zone fire (direct and indirect heat) to control flare-ups and avoid burning.
- Grate maintenance: Clean the grill grates before grilling to prevent sticking.
- Watch the heat: Lamb chops are tender — they cook quickly! Use a meat thermometer in the thickest part of the chop for best results.
FAQ
A: Yes, absolutely! You can make this recipe on a gas grill. Just preheat your grill to medium-high heat and set up two zones if possible — one side hotter for searing and one cooler in case you need to move the chops away from flare-ups. Grill the lamb chops over direct heat for 2–3 minutes per side until nicely charred and cooked to medium-rare (130–135°F), then rest them before serving with the herb-garlic sauce. They’ll still turn out juicy and delicious!
Love grilled lamb lollipops? Try these Recipes
If you’re craving more lamb, don’t miss our Grilled Lamb Chops with Poblano Sauce, Grilled Lamb Chops with Board Sauce, Grilled Rack of Lamb, and Charred Green Onion-Jalapeño Lamb Chops
📖 Recipe
Charcoal Grilled Lamb Lollipops with Herb-Garlic Sauce
Ingredients
Lamb and Marinade
- 40 lamb chops from 5 frenched racks of lamb, each cut into 8 chops
- 1 cup extra virgin olive oil
- ½ cup lemon juice freshly squeezed
- Zest of 2 lemons
- 8 cloves garlic finely minced or grated
- 2 ½ tablespoons fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons Dijon mustard
- ½ tablespoon paprika
- ½ tablespoon smoked paprika
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
For the Herb-Garlic Sauce (Pour-Over & Side Sauce)
- ½ cup plus 2 tablespoons flat-leaf parsley finely chopped, divided
- 4 garlic cloves finely minced
- 1 tablespoon fresh thyme leaves
- Zest of 2 lemons
- 3 tablespoons aged balsamic vinegar
- 1 cup extra virgin olive oil
- Juice of 1–2 lemons to taste
- Fresh cracked black pepper to taste
- Maldon salt for finishing
Instructions
Cut the Lamb Chops
- If not already done, start with frenched racks of lamb (where the bones are cleaned and exposed).
- Using a sharp knife, carefully cut each rack of lamb between each bone to create individual lollipop lamb chops. Trim any excess fat or silver skin if necessary for a cleaner look.
Marinate the Lamb Chops
- In a large bowl or resealable container, whisk together the olive oil, lemon juice and zest, garlic, rosemary, thyme, Dijon mustard, paprika, smoked paprika, salt, and pepper.
- Add the lamb chops, tossing to coat evenly.
- Cover and refrigerate for 2 to 4 hours, flipping once or twice during the marinating time.
Prepare the Grill
- Set up a charcoal grill for two-zone cooking: a hot direct heat side and a cooler indirect heat side.
- Use lump charcoal for a natural, hot fire, more consistent heat.
- Let the coals burn until they are white-hot and covered in ash, then spread evenly. Preheat the grill for about 10 minutes, and brush the grates clean.
Grill the Lamb
- Remove the lamb chops from the marinade and allow the excess to drip off (you want them coated but not dripping). Discard remaining marinade.
- Grill the chops directly over the hot side of the grill for about 2–3 minutes per side, until nicely charred and the internal temperature reaches 130–135°F (54–57°C) for medium-rare. Move them to indirect heat if flare-ups occur.
- Transfer the chops to a cutting board or platter and loosely tent with foil. Let rest for 5 minutes.
Make the Sauce
- While the lamb is resting, whisk together the parsley, garlic, thyme, lemon zest, balsamic vinegar, olive oil, and lemon juice in a bowl.
- Season to taste with cracked pepper and additional lemon juice if needed.
Serve
- Place the chops on a serving board or platter. Spoon the herb-garlic sauce generously over them and finish with a sprinkle of Maldon salt.
- Serve with extra sauce on the side and/or tzatziki sauce.
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Notes
- Charcoal choice: Use lump charcoal for the best flavour; it burns hotter and cleaner.
- Chimney starter: Light the coals using a chimney starter — no lighter fluid needed!
- Two-zone fire: Always create a two-zone fire (direct and indirect heat) to control flare-ups and avoid burning.
- Grate maintenance: Clean the grill grates before grilling to prevent sticking.
- Watch the heat: Lamb chops are tender — they cook quickly! Use a meat thermometer in the thickest part of the chop for best results.
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