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Lamb Chops for Dummies

April 14, 2015

Easy Recipes for Memorable Lamb Meals lamb_chop_dinner

Lamb chops are delicious and easy to prepare. If you haven’t cooked lamb before, it might seem intimidating, but don’t let that stop you from making one of the easiest to prepare meat dishes around. Lamb has been a staple dish around the world for centuries. Its health benefits are plentiful, and include a good source of iron, protein, and B vitamins. The Mayo Clinic recommends selecting lean cuts of meat, and for lamb, that includes the tenderloin, and chops.

There are more than 80,000 family sheep farmers and ranchers in the United States, with many of them right here in the Midwest. And the best part is no artificial growth hormones are used in lamb production in the U.S.

The most common cuts of lamb include the loin chop, rack, ribs, bone in leg, and shank. We are going to concentrate of the popular spring favorite, the lamb chops that come from the rack of lamb. You’ll also hear these called “lamb lollipops” because the small chops resemble a lollipop, complete with a bone-in handle to conveniently hold while enjoying the delicate morsel of meat.

Let’s get cooking!

Lamb chops make a spectacular and hearty hors d’oeuvres for guests at your next cocktail party, a special dinner for two, and are so much fun to eat that even the kids will want to try a “lamb lollipop.” These chops cook quickly, and will be devoured just as fast, so make sure you have plenty to go around. We recommend at least three per person (most people eat 2-4 per person, so three is a good average when planning a meal). A typical rack of lamb contains approximately 8 chops, so shop accordingly.

Basic Recipe: Super Simple Lamb Chop Lollipops on the Grill


  • Rack of “Frenched” lamb chops – separated into chops **See note below
  • Salt
  • Pepper

Season chops, preheat grill on high. Grill three minutes each side for medium rare chop (recommended). Serve with sauce accompaniment. Here’s a family favorite sauce to accompany these chops:

Pesto Sauce with Mint Jelly

In a serving bowl, add equal part of mayonnaise, pesto (about one half cup each), a tablespoon of mint jelly, and a teaspoon of Parmesan cheese. Add a dollop to your chop and enjoy.

Let’s take it up a chop with these recipes:

Note: Most racks of lamb are already “Frenched,” or cut so that the rib bones are exposed. If you are not sure, here’s how it’s done.


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