Inspired by a dish recently served at a Taplin on the Road event in Florida, our Estate Host, Peter Lilly, crafted this lamb lollipop dish to pair with our 2022 Terra 9 Cabernet Sauvignon.

Lamb lollipops are individual or double-cut bone-in lamb chops that come from the ribs, also known as a rack of lamb. They can be prepared in various cooking methods with different flavor profiles, depending on what you like.

They are called lamb lollipops because they are eaten by holding the lamb rack bone while eating the meat from it, resembling a lollipop. This can be served in two-bone or one-bone pieces. Since they are individual small cuts, it is best to grill them. We prefer two-bone pieces to help retain more moisture, and our preference is for them to be medium-rare internally.

Rack of Lamb Lollipops:

Ingredients

8 lamb chops (around 1 and 1/2 pounds, full rack); individual or double-cut bone-in

kosher salt and freshly ground pepper

1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary

1/2 cup Dijon mustard

2 cloves garlic, minced

Instructions

Prepare the lamb by slicing the rack into 2-bone pieces or single-bone pieces, making lamb lollipops. Put the chops on a platter or sheet pan to season. Lightly season each chop on both sides with salt and black pepper.

Mix Dijon mustard, garlic, and rosemary. Liberally season each chop on both sides with the mixture, then cover and allow to marinate 4-6 hours under refrigeration.

While the lamb chops are marinating, prepare the bacon jam. (recipe below)

When the chops have marinated, preheat a grill to high heat (450° to 550°), place the marinated lamb lollipops onto the grill, and cook for 3 to 4 minutes on both sides for a medium-rare (125°) internal temperature. Remove the lamb and let it rest for 3 to 5 minutes.

Serve the lamb with bacon jam. This dish can be served as an appetizer, or an entrée over a bed of salad, potatoes, etc.

Spicy Bacon Jam:

Ingredients

1 pound bacon, cut into 1″ pieces

1 sweet onion (Vidalia if possible), finely chopped

4 shallots, minced

2 cloves garlic, minced

1/2 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 cup brown sugar

1/3 cup apple cider vinegar

1 teaspoon chili powder

1 heaping tablespoon chipotle peppers in adobo, or 2 peppers, finely chopped

Instructions

In a medium saucepan over medium heat, cook bacon until about halfway done. Pour off half of the fat that has accumulated in the pan, reserving the other half for possible future use.

Reduce heat to medium-low. Add onion, shallot, garlic, salt, and pepper. Continue to cook over medium hear, stirring often, until the bacon is cooked and the onions are soft and beginning to caramelize, about 10 to 15 minutes.

Stir in the brown sugar, vinegar, chili powder, and chipotle peppers. Continue cooking over medium heat until the mixture has a jammy texture and is dark in color, and the onions are brown and soft all the way through, an additional 20 to 30 minutes.

Remove from the heat, and adjust the seasoning (salt and pepper) to taste. Serve warm over the grilled lamb chops.