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Lamb chops always feel like a celebratory food, especially when cut from the rib rack. Take it a step further by asking your butcher to French the racks of lamb and you’ll be well on your way to this gem of an appetizer. Lamb lollipops are also known as “scottadito” which means “scorches the finger” in Italian. Quite literally, they are so tempting that you can’t wait to pick them up to eat them, especially when you marinate them in fresh herbs, garlic, and good-quality olive oil.
2 racks of lamb, cut into chops and Frenched
4 garlic cloves, minced
3 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1/4 cup olive oil
Salt and pepper
- Combine garlic, rosemary, and olive oil in a large bowl. Season lamb chops with salt and pepper and add to marinade.
- Cover and chill at least 2 hours and up to 1 day.
- Heat a large heavy skillet over medium-high heat. Remove lamb chops from marinade and wipe off excess marinade. Sear lamb chops, turning often and moving around as needed, until browned on both sides, about 3-5 minutes for medium to medium-rare. Serve immediately.