Your mouth will water before you place these on the grill. These lamb lollipops are tender and delicious without that gamey taste thanks to the yogurt marinade that neutralizes that distinct gaminess. Lamb rib chops are perfect for an anytime quick meal, especially in the summer when it’s peak grilling season.
Lamb is a very popular meat throughout the Mediterranean and the Middle East. It’s very tender and takes well to many marinades. Lamb is very popular and traditional during Easter for Christians and Passover for Sephardic Jews. Ashkenazi Jews typically don’t eat lamb over Passover, they serve a brisket. I love lamb rib chops, but they are expensive. A roasted leg of lamb is a less expensive cut that is also very delicious. Did you know that lamb is a young sheep, less than two years old and an old sheep is a mutton?
HERE’S HOW I MADE THEM
Start by trimming any excess fat or silver skin. Silver skin is that silvery connective tissue that doesn’t melt away and is tough to chew. If the excess fat or silver skin doesn’t bother you, skip this step. I’m very picky when it comes to fat and connective tissues so for me, this is a step I can’t skip.
Combine the yogurt, extra virgin olive oil, lemon zest, lemon juice, rosemary, kosher salt and black pepper in a large glass or stainless steel bowl. Pour over the lamb ribs and massage into the lamb. Cover with plastic wrap and refrigerate overnight.
The next day remove from the refrigerator and wipe off the excess yogurt marinade with your hands. This is messy but necessary. Then wipe with a paper towel. Generously season with kosher salt and black pepper and allow to come to room temperature, about 40 minutes before grilling.
While the meat comes to room temperature, preheat the grill. You want the meat to sizzle upon contact to develop those grill marks. Grill the chops about 4 minutes on each side for medium-rare. These rib chops cook fast and are not their best when overcooked, I wouldn’t grill them past 5 minutes per side. Use a meat thermometer for exact desired doneness based on the chart below. Chart is from AmericanLamb.com. Remember they continue to cook while resting. Remove from the grill, loosely tent with foil and allow to rest 5 minutes before serving.
Temperature Guide
Medium-rare, pull from grill at 135°F, final eating temperature 145°F
Medium, pull from grill at 150°F, final eating temperature 160°F
Well, pull from grill at 160°F, final eating temperature 170°F
Grilled Lamb Rib Chops (Lollipops)
The best and most flavorful lamb chops you'll ever eat. The yogurt marinade tenderizes the lamb to perfection.
Ingredients
- 2 lbs. lamb rib chops, trimmed
- 2 cups whole milk yogurt prefer Cabot brand
- ¼ cup extra virgin olive oil
- zest & juice of 1 lemon
- 3 Tablespoons fresh rosemary, minced
- 1 teaspoon kosher salt prefer Diamond brand
- ½ teaspoon black pepper
Instructions
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Trim the lamb ribs and remove any silver skin and excess fat. Place in a bowl and set aside.
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Combine the yogurt, extra virgin olive oil, lemon zest, lemon juice, rosemary, kosher salt and black pepper in a large glass or stainless steel bowl. Pour over the lamb ribs and massage into the lamb. Cover with plastic wrap and refrigerate overnight or two days.
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Bring the lamb to room temperature, about 40 minutes, before grilling. Scrape the excess yogurt marinade off the lamb with your hands then wipe the lamb with a paper towel. Generously season with kosher salt and black pepper.
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Heat the grill to about 350°F or medium-high heat while the lamb comes to room temperature. Coat the grill with olive oil or non-stick spray.
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Grill the chops about 4 minutes on each side for medium-rare. These rib chops cook fast. The best method to check for doneness is with a meat thermometer.
Medium-rare, pull from grill at 135°F, final eating temperature 145°F
Medium, pull from grill at 150°F, final eating temperature 160°F
Well, pull from grill at 160°F, final eating temperature 170°F
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Remove from the grill, loosely tent with foil and allow to rest 5 minutes before serving.
Recipe Notes
Adapted from Ina Garten’s Grilled Leg of Lamb recipe. Doneness chart from americanlamb.com
