A Customer Favorite!


This recipe comes to you from one of our favorite customers -- thanks, Ronald! We know he swears by this recipe, and has converted quite a few others to this simple staple.

Who doesn’t love food on a stick? Lamb “pops” (or lamb chops, if you’re feeling a little more traditional) are great because they come equipped with their very own “stick” built right in! These pops are succulent and full of flavor, and take only minutes to cook - perfect for a quick dinner and for entertaining!

Simply, lamb chops are a cut and cleaned rack of lamb. To save yourself some time, you can ask your butcher for the chops to be properly trimmed before you bring them home.





  1. 1.  Mix together the Espresso Balsamic, Sea Salt, pepper, curry powder, garlic, and rosemary in a large resealable bag. Add lamb, toss until coated, and marinate in refrigerator for 2 hours, or for one hour at room temperature.

  2. 2.  Preheat a grill pan or outdoor grill for medium-high heat.

  3. 3.  In a large skillet over medium/medium-high heat, add a small drizzle of olive oil. Once the oil is hot, add the tenderloin to the skillet in its whole form, browning it on all sides. Note: if the tenderloin doesn’t quite fit in the skillet, cut into two pieces to brown.

  4. 4.  Remove lamb from the marinade and discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. These chops may also be broiled in the oven - about 5 minutes per side for medium.

  5. 5.  Let lamb rest about 5 minutes before serving.

  6. 6.  Enjoy!