Lamb Lollipop Recipe with Mustard Cream Sauce
In a bit of a meat rut? Try this easy recipe for Lamb Lollipops with Mustard Cream Sauce to break away from the typical protein fare and have something delicious, exciting, and a little new. The fresh tang of the lemon pepper pairs perfectly with the deep lamb flavor. It’s the perfect dish to serve at any time of year, a little portable for some summertime grab’n’go food or an appetizer, or plate it beautifully for a seasonal meal. Either way you try it, this easy recipe will be perfect for dinner.
Lamb Lollipop Recipe with Mustard Cream Sauce
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- 2 racks of lamb, sliced between the bones
- 2 tbsp. (6 g) lemon pepper
- 1 tbsp. (4 g) dried mustard powder
- 2 tsp. (2 g) dried thyme
- 2 tsp. (2 g) garlic powder
- Salt and pepper to taste
- 3 tbsp. (60 g) butter
- 3 sprigs, fresh thyme
- 1 clove garlic, minced
- 1 cup (250 ml) stock (veg, beef, lamb)
- 2 tbsp. (30 g) prepared Dijon mustard
- ¼ cup (59 ml) heavy cream
- Slice the racks of lamb apart, cutting between each bone to create lollipops.
- In a bowl, whisk together the lemon pepper, mustard powder, thyme, garlic, and add salt and pepper to taste. Season all sides of each lamb lollipop with the seasoning mixture.
- Preheat the barbecue to high, leaving some burners off to create an indirect heating area to finish the lamb. You can also use the infrared sizzle zone sear station side burner to sear the lamb, and only preheat the main head of the barbecue to around 300°F (149°C).
- Sear the lamb over direct heat until grill marks have formed. Then move them to indirect heat to finish cooking. You are looking for an internal temperature 125°F (52°C) for medium rare.
- While the lamb is finishing off, melt 3 tbsp. of butter in a saucepan over medium heat. Add the fresh thyme and minced garlic, allowing them to become fragrant before adding the stock. Bring the mixture to a simmer and add the mustard. Once reduced by about half, add the heavy cream, and allow to thicken.
- Serve the lamb after resting for at least five minutes. A bed of mashed potatoes, seasonal vegetables, or a light salad are all great options for accompanying these lamb lollipops.
The safe temperature for cooked lamb:
Rare - 115°F - 120°F (46°C to 49°C)
Medium rare 125°F (52°C) – Ideal temperature
Medium 130°F (54°C) – Ideal temperature
Medium well 145°F (63°C) - A little chewy
Well done 150°F (66°C) – No pink, very chewy
Have you tried this recipe for Lamb Lollipops with Mustard Cream Sauce? What did you think? What did you serve it with? Tell us about your Lamb Lollipop adventure or share your barbecue lamb recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Season the sliced lamb with the rub mixture
Sear the lamb over direct heat
You can use the SIZZLE ZONE sear station or your main cooking grids
Serve once rested
Serve with your favorite seasonal sides
Serve topped with the mustard cream sauce, which goes great over potatoes too
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Season the sliced lamb with the rub mixture
Sear the lamb over direct heat
You can use the SIZZLE ZONE sear station or your main cooking grids
Serve once rested
Serve with your favorite seasonal sides
Serve topped with the mustard cream sauce, which goes great over potatoes too