Grilled Lamb Lollipops with Tzatziki Sauce

These Grilled Lamb Lollipops With Tzatziki Sauce are a flavor-packed appetizer perfect for any casual get-together OR even a classy cocktail party! Serve them with an easy homemade tzatziki sauce and my roasted potato wedges and people will LOVE you.

Lollipop lambchops only LOOK like they took hours to make.

But in reality. They take minimal effort! Thanks to the tenderness lamb naturally brings like in my lamb meatballs.

I love serving fancy finger foods on occasions when guests don't expect it. Their reaction is all you need to keep you entertaining like a boss.

Yes, they are a wee bit more expensive than grilling chicken, but they are 100% worth it! Plus, they're filling so you wont need to make a ton of other food for your guests and your guests will be happy. A win win for all!

You can also serve these with my Greek Feta Fries, Potato Wedges, Orzo Pasta Salad, or Potato Salad!

Also consider serving my Greek meze spread as a large appetizer for a crowd!

How To French Lamb Chops aka "Lollipop"

Lamb lollipops look like a lollipop because they are "frenched". This means, the meat is shaved off the bone creating a handle to hold when eating them, similar to a lollipop stick!

If you cannot find them frenched or do not feel like frenching them yourself, you can simply ask your butcher or whoever is behind the meat counter to french a rack of lamb for you!

1. To do it yourself, you first need to purchase a rack of lamb ribs from your local market or butcher like the pictured rack above.
2. Trim off the fat cap from the top using a sharp knife. This is the thick white layer you see. (Click on the link to watch it be done.)
3. Then, lay the lamb rack down with bones facing upwards and slice downward in between each rib.
4. Finally, using a boning knife, lay the knife flat against the bone of each individual chop, about ⅓ of the way up the bone, and shave off the meat and fat at a downward angle. The goal is to expose the bone.

The Lamb Marinade

Although lamb chops are perfectly delicious seasoned with just salt and pepper, a simple marinade can take your chops to the next level.

But besides infusing flavor into your meat, marinating does TWO important things:

1. It infuses flavor into the lamb.
2. It slowly tenderizes it.

⏰Marinating Time

You could marinate your lamb chops overnight if you prefer but at least one hour is best for all the flavors to really penetrate the meat.

Always marinate in the fridge and never more than 2 hours at room temperature. Meat should not be left out for more than 2 hours or bacteria will begin to develop.

I do not recommend marinating meats for longer than 48 hours MAX. The meat will then begin to break down and become mushy.

Best Temperature For Lamb

Don't be afraid of cooking lamb. It is actually very forgiving because of how fatty and tender it naturally is. It is hard to OVERcook it.

With that said, you definitely do not want to overcook it or you'll ruin the taste and texture.

Use an instant read thermometer to help you reach the temperature you want.

✔️PRO TIP: Do NOT cut into your meat when it's hot to "SEE" if it's done! This will cause the juices to pour out, drying out those pricey lamb chops!

Here is a meat guide to see what temperature your like best.

Lamb chop internal temperature:

• Rare (Very raw inside) is about 115°F - 120°F
• Medium (Pink inside) is about 120°F -130°F
• Medium-well (Slightly pink inside) is about 130°F - 145°F
• Well done (No pink) is about 145°F - 150°F

Most professional chefs will cook their lamb no more than medium! Just like a steak. Overdo it and your meat will be dry and lose flavor.

When your lamb chops are finished cooking, it is important to let your meat rest! Ideally, 5-10 minutes to allow the juices to redistribute.

Greek Yogurt Sauce

Serve these with an easy tzatziki sauce and guests will be licking their fingers clean. Trust me.

If you have never tried it, you are seriously missing out. Check out my easy tzatziki recipe you can make at home. (That recipe is super thick!)

The tang from the yogurt goes incredibly well with the lamb. Plus, you can add mint to your sauce if you love mint with your lamb.

I like to add a dollop on top of each chop. You could also serve your sauce on the side in a small bowl with a spoon for your guests to help themselves.

Occasions To Serve Lamb

Easter is a popular holiday to serve lamb but then again, so is Christmas! So this recipe is a year-round favorite that can be served at a holiday party or for your next outdoor summer BBQ!

FAQ's

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Here are some other fancy finger foods you may like!

Mini Peppers Stuffed w/ Herb Cream Cheese

Mini Canapé Toasts For Parties

Filet Oscar Crostini Appetizer

Greek Shrimp Saganaki Appetizer

Baked Polenta Fries With Thyme Honey

Easy Spanakopita Triangles (Mini Greek Spinach Pies)