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Ontario Lamb-Lolly

By Mackenzie Taylor, so the word ‘Lolly’ is used here because the chops cut off a rack of lamb loosely resemble a lollipop.

Personally I think the term is a little un-manly, I prefer to call them meat sticks. I mean you could really have fun with it and call them ‘Baby Mutton Meat Sticks’.  I am alone on this however, so we are going with Lamb-Lolly.

There are generally 8 bones on an Ontario lamb rack. As an hors d’oeuvre or appetizer you should plan 2 bones per person. Cut between the bones to produce the ‘lolly’ effect.

Herb Oil

¼ tsp fresh thyme*
¼ tsp fresh rosemary*
1 clove garlic, smashed and minced (use a knife!)
1 tbsp XVO

*Stems removed and finely chopped

Combine all of the above ingredients in a small bowl.

The Lamb

8 lamb-lollies, bone cleaned, fat cap removed, back-trap removed (ask your butcher to tell you how, or better yet, have him do it for you).

Brush each lolly, on both sides, with the herb oil.

Sprinkle with KS and CP to taste.

Pre heat your BBQ to 750 F.
Place the lollies on the grill and reduce the heat to 450 F
Keep an eye on those suckers (get it, suckers…lollies…I know, I know, more great chef humour), they have a high fat content and will ignite!

2 minutes, flip!
2 minutes, flip!
1 minute, flip
1 minute, done!

Arrange lollies with bone out on a rectangular plate.

Place 1 tsp of fig and apple compote on each lolly. Blam

Apple and Fig Compote

2 green apples, cored, peeled and diced
1 cup mission figs (dried works best), quartered
1 small red onion, diced
1 cup sugar
½ cup red wine
1 sprig fresh thyme, stem removed and finely chopped
KS to taste
CP to taste

In a heavy-bottomed sauce pot, sweat apple, fig and onion until onion is soft. Add all other ingredients and cook until jammy (like jam, not the things you wear to bed!).

Bon Appetit


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