AmericanMedium · Hot
Lamb Chop Lollipops with Mint Feta Chimichurri
Frenched lamb chops formed into elegant lollipops, seared in cast iron and finished with a bright mint feta chimichurri. A Southern-meets-Mediterranean celebration of bold flavors.
Prep
20 min
Cook
18 min
Total
38 min
Method
1
Combine fresh mint, fresh parsley, and minced garlic on a cutting board. Give them a rough chop together until finely minced, then transfer to a mixing bowl.
2
Whisk in olive oil, lemon juice, and red wine vinegar until the chimichurri comes together with a loose, pourable consistency.
3
Fold in crumbled feta, salt, and black pepper. Taste and adjust seasoning. Set aside at room temperature while you cook the lamb.
4
Pat lamb chops completely dry with paper towels. Using kitchen twine, carefully tie each chop around the bone to help hold the meat in a lollipop shape during cooking.
5
In a small bowl, combine salt, black pepper, smoked paprika, and ground cumin. Season the lamb chops generously on all sides with this spice mixture, pressing gently so it adheres.
6
Heat a cast iron skillet over high heat until smoking slightly, about 3 minutes. Add 3 tablespoons olive oil and let it shimmer.
7
Place 4 lamb lollipops in the skillet bone-side up, being careful not to crowd. Sear undisturbed for 3-4 minutes until a deep mahogany crust forms on the meaty side. Flip and sear the bone side for 2 minutes.
8
Remove the first batch and sear the remaining 4 lamb lollipops using the same technique.
9
Transfer all lamb chops to a roasting pan. Place in an oven preheated to 190C (375F) and roast for 6-8 minutes for medium-rare (63C/145F internal).
10
Remove from oven and tent loosely with foil. Rest for 5 minutes — the carryover cooking will bring the chops to 65C, perfect medium-rare.
11
Arrange lamb lollipop chops on a warmed platter, bone side down so the crust faces up. Spoon the mint feta chimichurri generously over and around the chops. Serve immediately.
D
Nutri-Score
Needs balance
A–E · lower is better · score 16
Calories
1128
per serving
High in saturated fat · 43gCalorie-dense · 1128 kcalHigh in protein · 67gLow sugar · 2g
Protein
67g
Carbs
12g
Fat
92g
Sat. fat
43g
Fiber
5g
Sugar
2g
Sodium
1768mg
Gluten FreeLow CarbMediterraneanPaleoDiabetesHeart HealthyHigh IronHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
8.6
per serving
ECarbonCEU all-round· carbon sets the grade
Water
2.6m³
Land
931Pt
Runoff
0.5g P
Lamb Chops drives 93% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
2
Sour
1
Bitter
5
Spicy
Textures
CreamyCrispyTender
Aromas
HerbalSavorySmoky
Kitchen Equipment
Safety & Storage
Cooking Temperature
Lamb must reach internal temperature of 63C (145F) for medium-rare. Use a meat thermometer to verify doneness before serving.
Cast iron skillet reaches extremely high temperatures (smoking point). Use long-handled tongs and oven mitts when searing to prevent severe burns from splattering oil.
Cross Contamination
Raw lamb juices can harbor harmful bacteria. Use separate cutting boards for raw meat and ready-to-eat ingredients. Wash all utensils, hands, and surfaces with hot soapy water after handling raw lamb.
Storage
Cooked lamb leftovers must be refrigerated within 2 hours of cooking. Store in airtight containers at 4C (40F) or below for up to 3-4 days.
Chimichurri containing dairy (feta) should be refrigerated if not served immediately. Do not leave at room temperature for more than 2 hours.
Handling
When tying lamb chops with kitchen twine to form lollipop shapes, ensure twine is secured tightly but does not cut into the meat. Trim any loose twine ends to prevent charring or fire hazard in the skillet.
Equipment Safety
Resting lamb under foil tent (5 minutes) creates trapped steam. Carefully lift foil to avoid steam burns when checking doneness or plating.
Shelf Life
Fresh herbs (mint, parsley) in chimichurri are perishable. Prepare same day as serving and consume within 24 hours if refrigerated.
High Risk Population
Pregnant individuals should ensure lamb reaches 63C internal temperature. Immunocompromised persons should avoid consuming chimichurri that has been at room temperature for extended periods.
Pro Tips
Technique
That cast iron needs to be smoking hot before the oil goes in—I'm talking about 3 minutes of preheating at high heat. When you lay those lamb lollipops down, don't touch 'em for 3-4 minutes. That crust you're chasing? It's built on patience, not poking.
Substitution
Can't find lamb? Bone-in pork chops respond beautifully to this same treatment, though you'll want to bump the internal temp to 63C for that same tender result.
From the chef
These lamb lollipops go into a smoking cast iron with a rub of smoked paprika and cumin, and they come out with a deep mahogany crust that does most of the talking. The real move here is the mint feta chimichurri — parsley and fresh mint, a pour of olive oil and red wine vinegar, feta folded in to add body and a little tang that cuts right through the richness of the lamb. Sear hard, roast briefly, rest five minutes. The crust holds, the inside stays a clean medium-rare, and that chimichurri pooling on the plate makes this feel like a celebration worth repeating.
TagsCast IronSmokyPepper ForwardElegantDate NightDinner PartyWeeknight DinnerMediterranean FusionSouth American InfluenceLollipop ChopsFrenched LambDinner
AllergensMilk
Source: generated · June 13, 2026