Easter in the UK is a bit of a gamble. One minute it’s spring sunshine, the next it’s hailstones and jumpers back on. But that doesn’t mean you have to miss out on smoky barbecue flavour.
These BBQ Lamb Chop Lollipops deliver everything you love about Easter lamb; rich, juicy and deeply satisfying, with easy indoor cooking options that work just as well in an air fryer, grill, or oven. Lamb is a traditional Easter favourite, and this modern twist keeps things relaxed while still feeling a bit special. Finished with a generous glaze of Harrisons Barbecue Sauce, they’re proof that great BBQ flavour isn’t reserved for the British garden.
This recipe was created in collaboration with Jack’s Meat Shack, bringing together their passion for quality meat and bold flavours with our love of great barbecue sauce. Known for their expertise in working with premium cuts, Jack’s Meat Shack developed this recipe to showcase just how well lamb pairs with rich, smoky barbecue flavours, even when cooked indoors.
Why Lamb Chop Lollipops?
When choosing lamb chops, look for cuts with good marbling and a nice pink colour. Thicker chops work particularly well for lollipops, as they stay juicy during high-heat cooking and are less likely to overcook.
Turning the lamb chops into “lollipops” is as much about form, as it is function. Whilst they do look pretty impressive, the skewers also play an important role. Cooking the lamb as lollipops on skewers exposes more surface area to the heat, helping the sauce caramelise while keeping the inside juicy.
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Easier to cook evenly
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Perfect for glazing and turning
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Ideal for sharing, grazing, or serving as a standout main
If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before cooking to prevent them from burning. Metal skewers work brilliantly too and can be used straight away if you have them, just be careful as they will get hot!
Don’t Skip The Marinade
In a bowl, mix the garlic, rosemary, lemon juice, olive oil, salt, and pepper.
Place the lamb chops in a shallow dish or sealed bag and coat thoroughly with the marinade. Refrigerate for at least 2 hours, or ideally overnight, to let the flavours really develop. Don’t rush the marinade, this is where the flavour really develops. The extra time makes all the difference to tenderness and taste.
Before cooking, thread a long skewer through each chop to create the lollipop shape. Remember to take the marinated lamb out of the fridge 15-20 minutes before cooking, this will help it cook more evenly and stay tender.
Barbecue sauce contains natural sugars, which means timing matters. Brushing the lamb during the final minute of cooking allows the sauce to caramelise beautifully without burning, creating that glossy, sticky finish packed with flavour.
Download Lamb Chop Lollipops Recipe
INGREDIENTS
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8 lamb chops
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3 cloves garlic, minced
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2 tablespoons fresh rosemary, finely chopped
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Juice of 1 lemon
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3 tablespoons olive oil
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Salt and freshly ground black pepper to taste
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Harrisons Barbecue Sauce
INSTRUCTIONS
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In a bowl, combine the minced garlic, chopped rosemary, lemon juice, olive oil, salt, and black pepper. Mix well to form a marinade.
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Place the lamb chops in a shallow dish or a resealable plastic bag. Pour the marinade over the chops, ensuring they are well-coated. Cover the dish or seal the bag and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to meld.
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Set up your barbecue for direct grilling and preheat to 200°C. You can also cook these with an indoor grill, preheat to high and place the chops on a lined tray.
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Remove the lamb chops from the marinade and let any excess drip off. Place a long skewer through each lamb chop turning it into a lollipop. Place them on the preheated grill and cook for about 4 minutes per side for medium-rare, or until they reach your desired level of doneness. Cooking times may vary depending on thickness, aim for juicy and slightly pink inside for best results.
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During the last minute of grilling on each side, brush the lamb chops generously with Harrisons Barbecue Sauce. This will create a flavourful glaze as the sauce caramelises slightly. This gives you maximum flavour without risking burning.
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Rest and Serve: Once cooked, remove the lamb chops from the grill and let them rest for about 5 minutes to allow the juices to redistribute. Serve the glazed lamb chops hot, accompanied by your favourite sides.
Serving Ideas
This recipe is super easy to adapt. Try adding smoked paprika or cumin to the marinade for extra depth, or finish with a squeeze of lemon or a sprinkle of fresh herbs just before serving.
Pair these flavourful lamb chops with grilled vegetables, roasted potatoes, or a fresh spring salad. A glass of robust red wine or a chilled ale complements the smoky, tangy flavours beautifully.
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Crispy roast potatoes or herby mash
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Spring greens or roasted carrots
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Flatbreads or warm pitas for mopping up extra sauce
Who said you need sunshine or a barbecue to enjoy BBQ goodness? With Harrisons Barbecue Sauce and a few clever indoor techniques, Easter lamb just got a smoky, satisfying upgrade - rain or shine.
