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.
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.