Simple American Lamb Lollipops

Inspired by Milk & Honey Nutrition from American Lamb


  • 6 LM Meat Lamb lollipops
  • 2 cloves minced garlic
  • Zest from 1/2 lemon
  • 2 tablespoons dijon mustard
  • 1 tablespoon minced fresh rosemary
  • 2 Tbsp butter, melted
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup dry white wine
  • 2 tablespoons avocado oil


Combine the garlic, lemon zest, Dijon mustard, rosemary, butter, salt and pepper, and white wine in a bowl. Whisk to combine. Add the lamb lollipops to a sealable container (like a plastic bag or glass Tupperware container) along with marinade and let them sit for 3-4 hours in the refrigerator.

Once ready to cook, allow your lamb rib chops to reach room temperature before you start cooking them.

Heat your avocado oil in a large cast iron skillet. Once the oil is good and hot, gently add your lamb rib chops to the pan and cook for 4 minutes. Flip. Cook for an additional 4 minutes.

Remove the lamb lollipops from the pan, and let them sit for 10ish minutes before cutting in. Garnish with extra rosemary and enjoy!

And if you want a little extra sauce for garnish, mix together the following:
2 cloves minced garlic
Juice from 1/2 a lemon
2 Tbsp Dijon mustard
1 Tbsp fresh rosemary
4 Tbsp butter, melted
1/2 tsp salt
1/4 tsp black pepper