Grilled Lamb Lollipops with Tzatziki Sauce

Why You’ll Love This Recipe

This recipe is packed with savory, herbaceous flavors from fresh rosemary, oregano, lemon juice, and garlic. The lamb lollipops are incredibly juicy, thanks to a simple but effective marinade, while the tzatziki sauce adds a cooling contrast that balances the richness of the meat. It’s easy enough to prepare for a weeknight dinner but elegant enough to serve at a dinner party. The best part? It’s naturally gluten-free and full of protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Grilled Lamb Lollipops:

• lamb rib chops (1.5 – 2 lbs, about 8–12 chops)
• olive oil (1/4 cup, extra virgin)
• lemon juice (1/4 cup, freshly squeezed)
• garlic (4 cloves, minced)
• fresh rosemary (2 tablespoons, finely chopped)
• dried oregano (1 teaspoon)
• salt (1.5 teaspoons, or to taste)
• black pepper (1 teaspoon, freshly ground, or to taste)

For the Tzatziki Sauce:

• Greek yogurt (2 cups, full-fat)
• cucumber (1 medium, English cucumber preferred)
• garlic (2 cloves, minced)
• fresh dill (1/4 cup, finely chopped)
• lemon juice (2 tablespoons, freshly squeezed)
• olive oil (2 tablespoons, extra virgin)
• salt (1/2 teaspoon, or to taste)
• black pepper (1/4 teaspoon, freshly ground, or to taste)

Directions

1. Marinate the Lamb
Whisk together olive oil, lemon juice, garlic, rosemary, oregano, salt, and pepper in a bowl.
Place the lamb chops in a resealable bag or dish, pour in the marinade, and coat well.
Refrigerate for at least 2 hours, ideally overnight, flipping halfway through for even marination.

2. Make the Tzatziki Sauce
Grate the cucumber and squeeze out excess liquid using a towel or cheesecloth.
Combine cucumber with yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper.
Stir until well blended and chill for at least 30 minutes.

3. Grill the Lamb Lollipops
Preheat your grill to medium-high heat (375–450°F or 190–230°C).
Remove lamb from marinade and pat dry.
Grill for 4–6 minutes per side for medium-rare, adjusting based on your preferred doneness.
Check internal temperature (see below) and let rest for 5–10 minutes after grilling.

4. Serve
Plate the grilled lamb lollipops with a bowl of chilled tzatziki sauce for dipping.
Garnish with fresh dill or lemon wedges if desired.

Servings and timing

Servings: Serves 4 to 6 people
Prep Time: 20 minutes (plus marination time)
Cook Time: 10–15 minutes
Total Time: 2.5 to 12 hours (including marination)

Internal Temperature Guide for Lamb Doneness:

• Medium-Rare: 130–135°F (54–57°C)

• Medium: 135–140°F (57–60°C)

• Medium-Well: 140–145°F (60–63°C)

• Well-Done: 145°F+ (63°C+)

Variations

• Spicy Version: Add a pinch of red pepper flakes or a chopped chili to the marinade for a kick.

• Mint Tzatziki: Swap dill for fresh mint for a cooler, sweeter twist.

• Herb Mix: Include thyme or marjoram for additional herbal depth.

• Roasted Version: If grilling isn’t an option, roast the chops at 400°F (200°C) for about 15–20 minutes.

• Yogurt Marinade: Add a bit of yogurt to the lamb marinade for extra tenderness.

• Vegetarian Option: Use the tzatziki as a dip for grilled vegetables or falafel.

Storage/Reheating

Storage:
Store leftover lamb in an airtight container in the refrigerator for up to 3 days. Tzatziki sauce should also be kept in the fridge and used within 3–4 days.

Reheating:
Reheat lamb lollipops in a 300°F (150°C) oven for 8–10 minutes or until warmed through. Avoid microwaving as it can dry out the meat. Stir tzatziki before serving again; do not heat it.

FAQs

What cut of lamb is best for lollipops?

Lamb rib chops are ideal for lamb lollipops. They are tender, flavorful, and come with a convenient bone handle.

Can I use store-bought tzatziki sauce?

Yes, but homemade tzatziki offers a fresher, more vibrant flavor and allows for full control of the ingredients.

How long should I marinate the lamb?

At least 2 hours is necessary, but marinating overnight yields the best flavor and tenderness.

Can I cook these in a skillet instead of grilling?

Absolutely. Use a cast-iron skillet over medium-high heat and sear the chops for similar times as grilling.

Is it necessary to French the lamb chops?

No, but it adds a cleaner look and makes them easier to handle. Many stores sell them already frenched.

What if I don’t have fresh dill?

Fresh dill is best, but you can use 1 teaspoon of dried dill in a pinch. The flavor will be slightly different.

Can I freeze the lamb lollipops?

Yes. Freeze the cooked lamb lollipops in an airtight container for up to 2 months. Thaw before reheating.

Can I make the tzatziki ahead of time?

Yes. It actually improves after resting for several hours in the fridge, allowing flavors to meld.

How do I prevent tzatziki from becoming watery?

Squeeze out as much liquid from the grated cucumber as possible before mixing into the yogurt.

What sides go well with lamb lollipops?

Serve with grilled vegetables, pita bread, couscous, or a Greek salad for a complete Mediterranean meal.

Conclusion

Grilled Lamb Lollipops with Tzatziki Sauce offer a perfect balance of bold, savory flavors and cool, refreshing creaminess. Whether you’re hosting guests or just treating yourself to a flavorful dinner, this recipe is an impressive, satisfying choice that celebrates Mediterranean ingredients at their best. Prepare ahead for ease, and enjoy the delicious contrast of textures and tastes in every bite.