Grilled Lamb Lollipops

Step 1

Pat the lamb chops dry with paper towels on both sides—this removes surface moisture so they will sear instead of steam.

Step 2

Place the chops on a cutting board and sprinkle both sides evenly with 0.75 teaspoon kosher salt and 0.5 teaspoon black pepper.

Step 3

Preheat a grill or grill pan to high heat until you see thin wisps of smoke rising from the surface, about 5 minutes.

Step 4

Brush the grill grates or pan surface with 1 tablespoon of olive oil using a folded paper towel held with tongs—the oil should smoke immediately.

Step 5

Place the chops directly on the grill in a single layer, bone-side down, and do not move them for 3 to 4 minutes until a dark-brown crust forms.

Step 6

Flip each chop using tongs and place a rosemary sprig and a pinch of minced garlic on top of each one.

Step 7

Cook the flipped side for 2 to 3 minutes until the meat feels springy to the touch and the center reads 130–135°F on an instant-read thermometer.

Step 8

Transfer the chops to a warm plate and rest them for 2 minutes—this keeps the meat tender and lets juices settle.

Step 9

Drizzle the remaining 1 tablespoon of olive oil over the chops and serve immediately while still hot.