Chef Paddy’s Grilled Lamb Lollipops with Mint Pesto & Crunch

A signature Easter showstopper—tender grilled lamb chops seasoned with Let’s Get After It , dressed in a bright mint pesto, and finished with a salty potato crunch. Bold, balanced, and built to impress.

Ingredients

For the Lamb Chops:

• 4 lamb rib chops (Frenched, if possible)
• 1–2 tsp Let’s Get After It
• 2 tbsp olive oil
• ⅓ cup crushed salt and vinegar potato chips (for garnish)

For the Mint Pesto with Feta:

• 2 cloves garlic, minced
• 1 tsp coarse salt (divided)
• ¾ cup olive oil (divided)
• ¼ cup fresh mint leaves
• ¼ cup crumbled feta cheese

Instructions

1. Make the Mint Pesto: Blend garlic, ½ tsp salt, and ¼ cup olive oil into a paste. Add mint and blend until smooth. Slowly drizzle in remaining oil until emulsified. Stir in feta just before serving. Chill, then bring to room temp before using.
2. Season the Lamb: Pat lamb chops dry and coat lightly with olive oil. Season generously with Let’s Get After It . Let sit at room temp while grill heats.
3. Preheat Grill: Heat grill to medium-high.
4. Grill the Chops: Grill uncovered, turning once, for 10–12 minutes total for medium-rare (135°F internal).
5. Rest: Remove from grill and rest 5 minutes.
6. Serve: Spoon mint pesto over each lamb chop and finish with crushed salt and vinegar chips just before serving.

Chef Paddy’s Tips

• Let the seasoning work: Let’s Get After It brings the garlic, salt, and pop—no need to overcomplicate it.
• Balance is everything: The brightness of mint and vinegar chips cuts through the richness of the lamb.
• Don’t skip the rest: That 5-minute rest keeps every bite juicy.
• Finish strong: Add the chips right before serving so they stay crisp.

Let’s cook with heart and hustle.