1 rack of lamb, about 8 chops, trimmed of fat and sliced into individual chops

For marinade:
1 cup olive oil
1/3 cup red vinegar
Juice of a whole lemon
2 teaspoons chopped garlic
¼ cup fresh parsley, chopped
¼ cup fresh rosemary, chopped
¼ cup fresh thyme, chopped
2 teaspoons Dijon-style ground mustard
Lemon zest from 1 lemon
2 tablespoons of white wine
Salt & pepper to taste

For lamb chops:
¼ cup fresh parsley, chopped
¼ cup fresh rosemary, chopped
¼ cup fresh thyme, chopped
2 cups panko breadcrumbs
1/3 cup mustard


1. After lamb has been cleaned and cut into single chops, prepare the marinade in a large bowl by mixing the ingredients and whisking together until it emulsifies.
2. Put lamb chops into bowl and coat well with marinade, using hands if necessary. Cover with plastic wrap and let sit in refrigerator for a minimum of two hours and maximum of twenty-four hours.
3. Mix fresh herbs and breadcrumbs together in a dish.
4. Preheat oven to 425 degrees F and remove lamb chops from marinade.
5. Paint the backside of a lamb chop with the Dijon-style ground mustard and then coat that area of the lamb chop with mixture of fresh herbs and breadcrumbs. Set onto baking pan.
6. Bake in oven for about 13 to 15 minutes until cooked to desired level of doneness.

Serve on platter with bones sticking outward and garnish the center of the platter with sprigs of rosemary.

Recipe courtesy of Sheree DeLorenzo, Seaport Grille, 2010.

The most popular Hors de Oeuvres at any wedding or gathering today is this recipe, the lamb lollipop. They are easy to eat standing or sitting and provide a not so common taste treat. It is remarkably easy to do at home once you have your butcher or meat store prepare the rack of lamb for you by trimming off all of the fat. It is easy for you to slice the individual chops once you are ready to marinade them. You can also prepare these on a grill or in the oven.

Lamb Lollipops Appetizer
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