Lollipop Lamb Chops with Pistachio Pesto and Pomegranate Seeds

Frenching is a butchering technique where the meat and fat are trimmed away from the bone to create a clean, exposed bone “handle.” When applied to lamb chops, this creates the signature “lollipop” appearance with the meat at the top and a clean bone extending down like a lollipop stick. The bone is scraped clean of all meat, fat, and connective tissue, leaving approximately 2-3 inches of pristine white bone exposed. This technique not only creates an elegant presentation but also makes the chops easier to eat by hand. You can ask your butcher to french the lamb chops for you, or you can do it yourself using a sharp paring knife to scrape the bone clean.

Yes, pistachio basil pesto can absolutely be made in advance and freezes exceptionally well! For refrigerator storage, pesto will keep for up to 5-7 days when stored in an airtight container with a thin layer of olive oil poured over the surface to prevent oxidation and browning.

For freezing, you have several excellent options:

• Ice cube trays: Pour pesto into ice cube trays and freeze until solid, then transfer cubes to freezer-safe bags. This method allows you to thaw only what you need.
• Small containers: Freeze in small jars or plastic containers for up to 9-12 months.
• Freezer bags: Portion into freezer bags, removing excess air before sealing.

Frozen pesto maintains its flavor for up to 6 months in the freezer. When ready to use, simply thaw overnight in the refrigerator or add frozen cubes directly to hot dishes. The texture may be slightly different after freezing, but the flavor remains vibrant and delicious.

The key to perfect lollipop lamb chops is high heat and quick cooking since they’re small and can overcook easily. Here’s the ideal method:

• Temperature: Bring chops to room temperature 30-45 minutes before cooking
• Searing: Use a hot cast iron skillet or grill, searing 2-3 minutes per side for medium-rare
• Internal temperature: 145 degrees F for medium-rare, 160 degrees F for medium.  Be sure you are using a meat thermometer – no guessing if you want the perfect lamb chops.
• Resting: Let chops rest for 5 minutes after cooking to retain juices
• Visual cues: Look for a good brown crust on each side; the meat should feel firm but not squishy when pressed

Lamb chops benefit from both dry seasoning and marinating. For immediate cooking, generously season with salt, pepper.  You could add minced garlic, and fresh herbs like rosemary or thyme at least 30 minutes before cooking. You have other options for preparing the lamb chops.  I’ve gone with a very simple, straight forward seasoning but for deeper flavor, marinate the chops for 2-24 hours in olive oil, garlic, herbs, and acids like lemon juice or balsamic vinegar. Popular seasonings include Mediterranean herbs, Dijon mustard, or Middle Eastern spices like za’atar.  Go ahead, play with your food.  In this recipe, you are getting a ton of flavor from the pesto, so any additional marinating or seasoning really isn’t needed.

A typical serving consists of 3-4 lollipop lamb chops, weighing approximately 4-6 ounces total per person. Each individual chop usually weighs about 1.5-2 ounces. For appetizer portions, plan for 2-3 chops per person, while main course servings should include 4-5 chops per person.

Absolutely! While traditional pesto contains Parmesan cheese, you can easily make a dairy-free version by simply omitting the cheese or substituting with nutritional yeast for a similar umami flavor. The pistachios provide richness and creaminess that somewhat compensates for the missing cheese. You might want to add a bit more salt to enhance the flavor when omitting cheese.

The main difference is presentation and preparation. Lollipop lamb chops are simply regular lamb rib chops that have been “frenched” – meaning the bone has been cleaned and exposed to create the lollipop appearance. Both come from the same cut of meat (the lamb rack), but lollipop chops are trimmed for elegant presentation and easier hand-held eating. The cooking method and flavor remain the same.

IF you decide to marinate the meat, lamb chops should be marinated for a minimum of 30 minutes to 2 hours for basic flavor penetration. For deeper flavor, marinate for up to 24 hours in the refrigerator. Avoid marinating longer than 24 hours, especially with acidic marinades, as the acid can break down the meat’s texture and make it mushy. Always marinate in the refrigerator, never at room temperature.

Lollipop lamb chops with pistachio basil pesto pair beautifully with:

• Grains: Couscous, quinoa, or risotto 
• Vegetables: Roasted asparagus, grilled zucchini, or roasted root vegetables.  Try my vadouvan roasted veggies for a unique side dish.
• Potatoes: Roasted rosemary and garlic baby potatoes, garlic mashed potatoes, or my roasted crispy garlic potatoes
• Salads: Arugula salad, Mediterranean chickpea salad, or roasted beet salad
• Starches: Polenta, wild rice pilaf or my mandarin oranges, pomegranate & pistachio farro salad would be perfect

The pomegranate seeds add a pop of color and tartness that complements both the rich lamb and nutty pesto.

Yes, grilling is an excellent method for lollipop lamb chops! Preheat your grill or grill pan to medium-high heat and cook for 2-3 minutes per side for medium-rare. The key is to oil the grates well and avoid moving the chops too frequently to achieve good grill marks. Grilling adds a wonderful smoky flavor that complements the pistachio pesto beautifully. Just be careful not to let the exposed bones burn – you can wrap them in foil if needed.

Absolutely!  Simply season your chops as usual, place on a sheet pan or in a cast iron skillet, and place under the broiler for about 2-3 minutes per side until nicely browned and cooked to your doneness preference.  I often make broiled lamb chops because it is fast!

I love Greek food and it is all about the seasoning.  Here is where a good marinade comes in to play.  In a large casserole dish or large zip lock bag, add olive oil, lemon juice, Greek oregano, garlic (right there are the basic Greek ingredients)  Don’t forget some salt and pepper.  Marinate in the refrigerator for about two hours and up to overnight.  Remove lamb from marinade, dry off the meat and continue with your method of cooking (cooking in cast iron skillet, grilling or broiling).  It doesn’t get easier to make Greek lamb chops. Make them lollipop style (french the bones) for a great starter at your next event.  Also, don’t miss my lamb meatballs with baked feta pasta for another amazing Greek lamb dish.