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. What a fun name that is. We're going to take New Zealand rack of lamb, and we're going to trim it out. Now, this is how you buy your rack of lamp from your butcher. You could ask him to take the fat off the bones, which we did. We asked our butcher to take the fat off the bones here so that we can slice them easily for the lollipop.

So all I'm going to do is take this and slice down very simply. And you can see how tender this is. This slices beautifully, and you're going to get a perfect lollipop. There's eight lamb chops to every rack of lamb, so you're going to get eight for your guests.

But I'll tell you, this is one of the best hors d'oeuvres. Your guests are going to go crazy if they know that you have lamb lollipops on the menu. And very easy too do at home. And this is a great summer thing, because you can do this on the grill, outside on your summer grill.

So this is a great summertime hors d'oeuvres. We sell a lot of lamb lollipops for our weddings. It's the up and coming hors d'oeuvres. And we're going to start our marinade. One cup of olive oil, and put it right into our glass bowl. Then I have some red vinegar here. This is a nice tang, a third of a cub of that. You need the vinegar because the vinegar is going to make it nice and tender in the marinade. OK?

And also for an acid, I like to use lemon juice. Lamb and lemon go very well together. I'm just going to take my half lemon here, and I'm going to use a new reamer that we just bought here and see how it goes. And we're going to ream some nice juice right into this marinade. So let's use a whole lemon here, because that was kind of fun.

OK. There we go. I'm going to take a couple of teaspoons of garlic and put that right in for our marinade. Now in this, this is our chopped herbs, and I have rosemary, I have thyme, and I have parsley. And this is the herbs that go very nicely with the lamb lollipops. So we're going to just take a handful of herbs and put that right into our marinade.

And then I'm going to take a couple of teaspoons of mustard. This is a grainy Dijon mustard. So Dijon mustard. We're going to add that into our marinade. So we have the mustard. Then I have one whole lemon zested. You just want the yellow part of the lemon. Please do not take the white. The white is very bitter.

So you just want to zest the lemon. You can zest it right in the bowl. And just keep on turning the lemon until you have one whole lemon. Here we go. Zest it. So we're going to take the zest of one whole lemon and put that right into our bowl for our lamb chops.

And we're going to just take a splash of white wine, and this just adds a little flavor to our marinade. That's all you need is a splash. And we're going to whisk this together. Just add your salt and pepper as you go.

And here's your marinade. You can marinade your lamb chops up to 24 hours ahead if you want to do this the day before. All we have to do is a couple of hours here at our restaurant for the lamb chops.

So we have our marinade. It's delicious. Look how nice that is. And I'm just going to add the lamb chop right in to our marinade here, and let them sit for a couple of hours. And I'm just going to mix it around with my hands. Best tools are your hands, kitchen hands. [INAUDIBLE] with clean hands.

So you mix it around, and then you just let this sit in the refrigerator covered for 2 hours, for 24 hours, whatever you like. We just took this from the refrigerator. It's been marinating for a couple of hours. We've wrapped it in Saran Wrap and this has been in our refrigerator.

So we're going to take these, they're our lollipop, our lamb lollipops. We're going to take this off. And I'm going to show you how we bake this in the oven. I have the same herbs we used to marinate, the parsley, the thyme, and the rosemary. And I'm going to take panko breadcrumbs.

Now, panko breadcrumbs are a Japanese breadcrumb. And you can buy this right in the supermarket nowadays. You don't have to go to a specialty gourmet shop. You can buy them.

They're light. Look how beautiful these are? These are so light. They're really good for you. They're not really high in carbohydrates. A lot of people are using this when they're on diets.

So what I'm going to do is, I'm going to take the breadcrumbs, and I'm just going to mix this with the herbs here. So I have a nice herb mixture with the panko breadcrumbs as you can see. Very easy to do.

Once you start experimenting with different things, you'll be able to do this at home very easily. I say don't be afraid. And don't be afraid of measurements. Do what looks great.

Now, I'm looking at this and saying there's too much green in here, for instance. So I'm going to add some more panko crumbs. And you could just add a little bit more. It's easy to add. It's hard to take away. So just make sure that you add as you go. So this looks great to me.

We're going to take a marinated lamb chop just like that. Look how beautiful that is. I'm going to take some mustard here. And just on the sides, we're going to paint the mustard right onto the lollipop lamb chops. So we'll paint that right on our mustard. So this is like a mustard, crusted lamb chop. OK?

And we're going to dip this right into the panko on both sides. You're not going to do the whole thing, but you're just going to do the sides. Let me do another one for you. We're going to take a lamb chop here as you can see, we're going to take some mustard, and we're going to paint the side of the lamb chop with the mustard. And that's so that the panko crumbs will stick right to it all around the sides. OK?

We're going to bake this in the oven at a high temperature of 425 for about 15 minutes. You'll like your lamb chops, they're usually like medium rare. This just came right out of the oven, these beautiful lollipops. How about that? You just take them for your guests and put them right on the platter. And then we'll garnish this with our sprigs of rosemary.

So here we go. These are our lamb lollipops, our hors d'oeuvres that we made for you today. How beautiful is this? I'm so excited about it, I had to share it with you because this is a nice wedding hors d'oeuvres that you never get to do at home. And look how easy it is for you to do at home.

So enjoy. Love it, and serve this to your guests often. Ching, ching. Bang, bang. Cheers. Thank you very much.

Lamb Lollipops Appetizer
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