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This recipe was selected by KitchenAid as a winner in the 2022/2023 #madewithkitchenaid contest. It is featured in their Innovate Your Plate cookbook.
My lollipop lamb chops with pistachio pesto and pomegranate seeds is a family favorite. While these can certainly be served for dinner with a starch and vegetable, the tiny size of these chops is perfect for an appetizer. They are great at cocktail parties and buffets where people can just grab one, take a couple of bites and discard the bone. These are what I like to call a two-bite lollipop lamb chop. I am able to find these from time to time at Sprouts and definitely at Whole Foods. Usually, the bones come frenched (scraped clean) but if not, the butcher can do that for you. Don’t miss the pistachio basil pesto recipe which can be used on chicken, fish or pasta as a sauce too. There will be extra after this dish, so plan on using it as a condiment on any of those items. A bowl of penne pasta with this pesto is on the menu for lunch tomorrow!
This is a very elegant appetizer that seems like it would be hard to make. Guests “ooh and aah” when presented with a platter and will always make a fuss, but it takes no time at all to prepare. The pesto can be made in advance and stored in the fridge covered for a couple of days. (not longer than that or the color loses it’s vibrant green.)
If you like lamb, be sure to try some of my other lamb recipes like my Leg of Lamb with Garlic Gravy recipe or my Grilled Baby Lamb Chops with Rosemary & Thyme and Roasted Garlic Aioli on the side.
How to make lollipop lamb chops with pistachio pesto and pomegranate seeds
- To get started making this recipe, pull all your ingredients together. Measure out your ingredients making this easy to pull together.
- Make your pesto. Pull out the food processor to make this easy. Add the garlic and pulse until finely chopped. Then add the pistachios, basil, lemon juice and salt. Pulse until the pistachios are finely chopped. Slowly stream in the olive oil and process until combined. Taste. Adjust seasoning if needed. You can add more olive oil if you want it thinner. Note that for this recipe, I have made the pesto more like topping since I’m serving it as finger food and didn’t want it dripping when being eaten. If you are serving dinner style, you may want it looser so add more olive oil.
- Place in a bowl and put to the side.
- To cook the lamb lollipop chops, start by drying the chops with paper towel. Then sprinkle both sides of the lamb chops with salt and pepper.
- Add a tablespoon of olive oil to a cast iron skillet and heat until very hot but not smoking. Add the chops and cook for about 1 1/2 – 2 minutes on each side until browned and cooked to your liking.
- Be sure to let them rest on a cutting board so the juices all redistribute into the meat. Cover with foil and let them rest at least five minutes to let the juices redistribute in the meat.
- I serve these on a platter with each chop topped with some pesto and a sprinkle of pomegranate seeds over all of them. So good!
FAQs on preparing lollipop lamb chops and pistachio pesto
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.
Did you make this lollipop lamb choprecipe? If so, let me know how it turned out. Leave a comment and rating below if you liked it.
If you like this recipe, and I think you will, try some of my other favorite appetizers.
Ebi Tempura (Japanese Shrimp Tempura) with Ginger and Lime Dipping Sauce
Baked Cheesy Zucchini Fries with Marinara Sauce
Shrimp, Prosciutto & Mango Skewers
Lollipop Lamb Chops with Pistachio Pesto and Pomegranate Seeds
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 8 Baby lamb chops, frenched
- 1 Tbsp. Olive oil
- Kosher salt and freshly ground black pepper
- 2-4 Tbsp. Pistachio Basil Pesto (see below)
- 1/4 Cup Pomegranate seeds
PISTACHIO BASIL PESTO
- 2 Garlic cloves
- ½ Cup Shelled pistachios
- 2 Cups Basil leaves
- 1 Tbsp. Lemon juice
- ½ Tsp. Kosher salt
- 1/3 Cup Extra virgin olive oil
- ¼ Cup Parmesan cheese
Instructions
- Make pesto: Place garlic in a food processor and pulse until finely chopped. Add the pistachios, basil, lemon juice and salt and pulse until pistachios are finely chopped. Slowly stream in olive oil and process until combined. Add cheese and pulse a few times until combined. Taste. Add more seasoning if needed. If too thick, add a little more olive oil.
- Dry your lamb chops with a paper towel. Sprinkle the with salt and pepper. Add your oil to a cast iron skillet and heat until very hot but not smoking.
- Add your lamb chops and cook for about 1 1/2 – 2 minutes on each side until nicely browned and cooked to your liking. I prefer my lamb cook medium to medium-well. You can check the temperature of the lamb chops using a meat thermometer. Medium-well doneness will read at least 140 degrees F.
- Serve on a platter topped with some of the pesto sauce and a sprinkling of the pomegranate seeds. Enjoy!