This lamb lollipop recipe is quick and easy, yet packed with flavour. The lamb is seared, then topped with an easy peach salsa recipe. A stunning meal on the table in under 20 minutes.
This is a sponsored post written by me on behalf of Loblaws Companies Inc.. All opinions are 100% mine.
For those who have not heard of lamb lollipops they are essentially a rack of lamb cut into pieces. Each rack of lamb typically has 8 rib bones. To make lamb lollipops the butcher cuts the rack of lamb into lamb chops, then the chops are french trimmed. This leaves an exposed bone so you can basically pick up your lamb chop and eat like a caveman. Not that I’ve done that.
This recipe makes 8 lamb chops, only 5 are in the photo because I used two cast iron pans for this recipe. Apparently I need to go shopping to get a bigger cast iron pan. Pronto. I plan on making another batch of these with a different salsa next week so it would probably be wise for me to order a nice big cast iron pan that can fit all 8 pieces of lamb lollipops.
You can pick up lamb lollipops at Loblaws in Canada. We shop there all the time. If you aren’t sure where to locate them ask someone who works there to steer you in the right direction. The staff at Loblaws is incredibly helpful and friendly. It’s part of the reason we love shopping at their stores.
Lamb has a delicate flavour, and in my humble opinion should not be over-seasoned. If you’re going to make lamb I truly believe you should keep the recipe simple so you don’t overpower the natural flavour of the meat. Keep it simple, season gently and cook it as simply as possible. Let the natural flavour stand on its own….