Sometimes called “lollipop” chops, you can serve these diminutive chops hot off the grill (or grill pan) while they are still piping hot—thus the name.
- 1 bunch fresh rosemary
- 16 lamb rib chops, bones frenched
- Extra virgin olive oil
- Coarse sea salt and cracked or freshly ground black peppercorns
- 3 cloves garlic, minced
- 2 to 3 tablespoons hot pepper flakes
- 3 to 4 lemons, cut in half crosswise and seeded
- Pickled cherry peppers, for serving (optional)
Strip enough rosemary leaves off the bunch to obtain 3 tablespoons when finely chopped. Tie the remaining rosemary sprigs together at the stem end.
Season the chops on both sides with the salt, pepper, garlic, rosemary, and hot pepper flakes. Drizzle olive oil over the chops and pat the flavorings into the meat. Brush the lemon halves with olive oil and season with salt and pepper.
Set up your grill for direct grilling and heat to high. Leave a third of the grill fire-free as a safety zone. Brush and oil the grill grate.
Arrange the lamb chops on the grate in a neat row; place the lemons, cut side down, on the grate. Grill until the lamb chops and lemons are sizzling and browned on the bottom, 3 to 4 minutes. Transfer the lemons to a platter. Turn the chops and continue grilling until cooked to taste. If flare-ups occur, move the chops to the safety zone.
Transfer the chops to a platter or plates. Squeeze the lemon halves over them. Drizzle with additional olive oil. Garnish with cherry peppers, if desired.
Serves 6 as an appetizer; 4 as a main course Recipe adapted from Project Fire by Steven Raichlen (Workman 2018)