Pan Seared Herb, Garlic, & Lemon Lamb 'Lollipops'

Instructions to Prep the Racks of Lamb

Remove from packaging.

Rinse the lamb and pat dry with a paper towel.

Trim away any thick, excess fat around the rack.

Begin to cut the lamb to create individual lamb 'lollipops'.

Be carful: the bones don't run in a straight line, so you need to be aware of how you are cutting each piece.

When looking at the rack of lamb, see what side the meat is on (either right or left depending on what side you have purchased).

The best way to carve the rack is that if there is more meat on the right side, run your knife along the bones to the right and do the opposite if there is more meat on your left.

Instructions for Marinade & How to Cook the Lamb

In a large bowl or large shallow dish combine the grated garlic, rosemary, thyme, lemon zest, salt, pepper, olive oil, lemon juice, and honey.

Place the cut lamb 'lollipops' in the dish and coat in the marinade.

Cover and place in fridge for about 1.5-3 hours.

In a large skillet or grill pan, pour in about 1-2 tablespoons of olive oil and heat on high.

Place the pieces of lamb into the hot oil (you will probably have to cook in batches since you do not want to overcrowd the pan).

Make sure you create a good sear on each side of the lamb 'lollipop' (about 3-5 minutes per side depending on how thick the lamb is).

After you sear both sides of the lamb, you can baste the lamb with the leftover marinade.

Cook the lamb to an internal temperature of 120°F for rare, 125°F for medium rare, or 130°F for medium (you can pan sear the entire time or sear both sides and then place in the oven at 350°F on a baking sheet until the internal temp is reached).

Remove from heat, let rest for about 5 minutes, serve, and enjoy!