Grilled Lamb Lollipop Chops With Green Goddess Dipping Sauce

Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
Grilled Lamb Lollipop Chops With Green Goddess Dipping Sauce

Chef-owner Jennifer Costello
The Bonneville
Austin, Texas

At The Bonneville in Austin, Texas, chef-owner Jennifer Costello serves these grilled baby lamb chops as an appetizer, but by plating several together, they can make a small plate or entree. Green Goddess is making a comeback on menus as a nostalgic favorite packed with fresh herbal flavor. The dip’s creamy texture is a good match with the grilled chops.


1 large pasteurized egg yolk

1 tsp. Dijon mustard

1 small garlic clove

1 white anchovy, chopped

½ tbsp. Champagne vinegar

½ tbsp. fresh lemon juice

¾ cup extra virgin olive oil, plus more as needed

4 chives, minced

4 sprigs tarragon, finely chopped

3 sprigs flat-leaf parsley, finely chopped

Salt and pepper, to taste

8 lamb rack chops or lollipops


  1. For Green Goddess sauce: In food processor, pulse egg yolk, mustard, garlic, anchovy, vinegar and lemon juice until pureed. Slowly drizzle in ¾ cup olive oil, drop by drop at first, then faster as it emulsifies. Transfer to small bowl; stir in chives, tarragon and parsley. Season with salt and pepper and set aside.
  2. For lamb chops: Preheat grill. Trim lamb chops and season with salt and pepper on both sides. Brush lightly with olive oil. Grill chops on first side until grill marks form, 3 to 4 minutes; Turn and sear on second side until lamb is desired doneness, 3 to 4 minutes longer. Let rest 5 minutes.
  3. To serve, arrange chops on platter or plates and drizzle with some of Green Goddess sauce. Serve with extra sauce for dipping.

Photo courtesy of American Lamb Board

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