Lamb “Lollipops” with Lemon-Asparagus Risotto

I’ve been wanting to make these for a while.  I don’t eat lamb a lot but I really like it and I’ve had several variations of grilled lamb chops so I wanted to try my own.  I picked up a pack of Australian Lamp Chops from Costco, cut them into individual chops/lollipops and prepared them with salt, pepper, and fresh rosemary.  Fired up my Kamado Joe “Josie” with some fresh Weekend Warrior lump charcoal to a steakhouse/searing temperature of approx 550.

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I wrapped the bones in foil so they wouldn’t get charred and placed on top of pre-heated Grill Grates.  Cooked for about 3-4 min per side.  The “lollipops” were of varying thickness so some turned out a very nice medium while the thicker ones turned out a medium rare.  This was perfect because I like mine on the more rare side while Karen likes hers a bit more to the medium side.  Karen prepared a delicious lemon-asparagus risotto so we had a great Friday night meal.  What a great way to kickoff the weekend.

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