fried lamb lollipops on white platter garnished with slivers of green onion, light green cloth in background

Soy Ginger Lamb Lollipops Recipe

Contributor: Emily Paster

Lamb Lollipops make a great hors d’oeuvre for a party or family dinner entree. Best of all, they’re easy to prepare and delicious pan-seared or grilled.

  • Author: Emily Paster
  • Prep Time: 15 minutes
  • Rest Time: 1 hour
  • Cook Time: 6 minutes
  • Total Time: 1 hour 21 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Frying
  • Cuisine: American


Units Scale
  • 1/2 cup soy sauce
  • 1/2 cup light brown sugar, packed
  • 6 garlic cloves, minced
  • 2-inch piece ginger root, peeled and grated
  • 1 bunch scallions, trimmed and sliced
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper flakes
  • 1/4 cup neutral oil, such as vegetable or canola
  • 2 and 1/2 lbs. Frenched racks of lamb, cut into single chops
  • 1 tsp. salt


  1. To make the marinade, whisk together the soy sauce, brown sugar, garlic, ginger, white and light green parts of the scallions (reserving the green tops as a garnish), red pepper flakes and black pepper in a large bowl. While whisking, slowly pour in the oil in a steady stream and whisk until combined.
  2. Place the lamb chops in a gallon-size freezer bag or a glass baking dish.
  3. Pour the marinade over the lamb chops and toss them so that each chop is coated with the marinade.
  4. Close the bag or cover the dish and refrigerate the chops for at least one hour and up to overnight.
  5. Just prior to cooking, remove the lamb chops from the marinade and brush off any excess. Season the chops with the salt.
  6. Heat a large nonstick or cast iron skillet over medium heat.
  7. Working in batches so as not to crowd the skillet, add 4 to 6 chops to the skillet.
  8. Pan-fry until nicely browned on the first side, about 2 to 3 minutes. Then turn and cook the chops on the second side until browned and cooked through to an internal temperature of 125 to 135°F, approximately 2 minutes. Repeat with the remaining chops.
  9. Garnish the chops with the green scallion tops and serve immediately.

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*Serves 4 as a main course or 8 as an hors d’oeuvre.