Harney Lane's Winery Garlic and Rosemary Lamb Chop Lollipops

Lamb chops trimmed into "lollipops" give the restaurant look, while a garlic, rosemary and sherry vinegar marinade creates the gourmet taste.

Servings: About 14 lamb chops.

Cook Time: 45 minutes

Pair With: Serve with a rich red wine, like Harney Lane Winery's Lizzy James Vineyard Old Vine Zinfandel

Source: Recipe and photo courtesy Harney Lane Winery.


2 racks of lamb (about 14 chops), sliced and fat trimmed from stems to make a lollipop
Salt and pepper to taste
1/2 cup of extra virgin olive oil
3 tablespoons fresh garlic, chopped  
1/4 cup sherry vinegar
1 tablespoon fresh rosemary, chopped


Plan ahead and marinate lamb chops with of olive oil, garlic, sherry vinegar, and rosemary at least 30 minutes prior to cooking. You can marinate up to a day prior if desired.

Lamb chops do not take long to cook. Use a heavy-bottomed skillet such as cast iron for a good sear. When ready to cook, make sure your pan is already heated to medium-high heat before you begin cooking the lamb chops.

Add lamb chops sprinkled on both sides with salt and pepper. Sear each side, about 3 minutes each side for rare. You can add the extra olive oil, garlic, vinegar and rosemary marinade. Cook to desired doneness--lamb is best rare inside with a well-cooked, seared exterior. Remove from pan and wrap in tinfoil and let sit for 5 minutes before serving so the juices will be absorbed into the lamb.

Recipe Courtesy Of

Harney Lane Winery

For more than one hundred years, the George Mettler family has farmed Harney Lane, a 100-acre parcel of land just east of Lodi. But it wasn’t until 2006 that they decided to venture into winemaking.