Lamb Lollipops (pair with Risotto)

Lamb Lollipops (pair with Risotto)

Contributed by : Amherstburg Food and Fellowship Mission

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Mediterranean Recipes : Dinner Recipes

Chief Mike Mio’s Mediterranean lamb lollipops are a dish made for special occasions—elegant, flavourful, and always a crowd-pleaser. Inspired by a dinner he once enjoyed at Il Gabbiano in Windsor, on Erie Street, this recipe quickly became a signature in the Mio household. With its bold Mediterranean spices and perfect char, it’s the kind of dish that feels restaurant-worthy but is rooted in home cooking.

Often served alongside his creamy risotto (see accompanying recipe), these lamb lollipops were a favourite when hosting family dinners—especially when his parents came over. For Mike, it’s about making meals memorable, using simple ingredients elevated by technique and tradition.

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Ingredients for
Lamb Lollipops (pair With Risotto)

2 packages of Lamb Rack (Frenched) (16-20 chops total)
1/4 - 1/2 cup olive oil
2 - 3 garlic cloves, minced
1/2 cup red wine (optional but recommended)
2 - 3 tbsp dried rosemary
2 - 3 tbsp honey
Zest of 1/2 lemon
2 - 3 tsp Italian seasoning
Salt and pepper to taste

TIP - Wines like Chianti Classico, Sangiovese, Barolo, and Brunello di Montalcino are excellent choices to pair with the meal. If the risotto has herbs or vegetables, a white wine like Verdicchio or Sauvignon Blanc might be suitable.

If preparing with Risotto, timing is important, and you may need someone to stir the rice and another to BBQ. You can finish the lamb in an oven if a BBQ is not available, just ensure the internal temp is 130°F.

How to Make
Lamb Lollipops (pair With Risotto)

Marinate - Mix olive oil, garlic, red wine (optional), rosemary, lemon zest, Italian seasoning, salt, and pepper. Rub generously over the lamb racks. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Oven Roasting (Pre-cook) - Pre-heat the oven to 375°F (190°C). Place lollipops on a baking sheet. Roast until internal temp reaches 115–120°F (46–49°C) for medium rare (they’ll finish on the BBQ). Flip lollipops halfway through. This usually takes 15–20 minutes, depending on thickness.
Rest - Let the lamb rest for 10 minutes, tented with foil.
BBQ Finish - Preheat BBQ to high heat. Sear on Grill - BBQ, flipping sides as the fat on the lollipops start to sear. Sear until nicely browned and slightly charred, about 2–3 minutes per side. Internal temp should now be around 130°F (54°C) for medium-rare.