Chef Paddy’s Grilled Lamb Lollipops with Mint Pesto & Crunch
A signature Easter show stopper—tender grilled lamb chops dressed in a bright mint pesto and topped with a salty potato crunch.
Ingredients:
For The Lamb Chops
¼ cup olive oil
¼ teaspoon freshly ground black pepper
¼ teaspoon coarse salt
4 lamb rib chops (Frenched, if possible)
⅓ cup crushed salt and vinegar potato chips, for garnish
For the Mint Pesto with Feta Cheese
2 cloves garlic, minced
1 teaspoon coarse salt, divided
¾ cup olive oil, divided
¼ cup fresh mint leaves, washed and dried
¼ cup crumbled feta cheese
Instructions:
Make the pesto by blending garlic, ½ tsp salt, and ¼ cup olive oil into a smooth paste.
Add mint leaves and blend until emulsified. Slowly drizzle in the remaining oil and continue blending until smooth.
Stir in feta cheese just before serving. Chill until ready to use.
In a shallow dish, combine olive oil, pepper, and remaining salt. Coat both sides of lamb chops evenly. Let them sit at room temperature while you heat the grill.
Preheat grill to medium heat. Grill lamb chops uncovered, turning once, until cooked to your desired doneness—about 10–15 minutes total for medium-rare (135°F internal temp).
Let the chops rest for 5 minutes off the heat.
Spoon pesto over each lamb lollipop and sprinkle with crushed salt and vinegar chips just before serving.
Chef Paddy’s Tips:
Let the lamb shine. Rib chops are naturally tender—keep the seasoning simple and let the grill and pesto do the work.
Don’t rush the rest. Pull the chops off the heat and give them five minutes to relax. That’s where the juiciness locks in.
The chip crunch matters. Salt and vinegar chips bring brightness and texture—don’t treat them like a gimmick. They complete the bite.
Make it crowd-friendly. Serving a crew? Slice the chops smaller and serve with extra pesto for dipping. It’s a great appetizer move.
Pesto pro move: Chill the pesto but bring it back to room temp before serving for max flavor and spread ability.
