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Chimichurri Marinaded Lamb Lollipops

Lamb is such a great protein to cook. It is an acquired taste I must say, but I have grown to love it! Nothing beats lamb like a great marinade and chimichurri is where it’s at, in my opinion at least.

lamb lollipops with a chimichurri marinade

Chimichurri Marinaded Lamb Lollipops

Print Recipe
Course Main Course
Keyword easy lamb recipe, lamb lollipop, lamb recipe, marinaded lamb, tasty lamb recipe
Total Time 2 hrs 30 mins
Servings 3


  • 1 rack of lamb (cut individually)
  • 1 Lb small golden potatoes 
  • 2 tbsp butter

Chimichurri Marinade

  • 1 bunch parsley 
  • 1 jalapeño pepper 
  • 1 tsp dried oregano
  • 1 tsp chili flakes 
  • 1 tsp onion powder 
  • 3 tbsp red wine vinegar 
  • ½ cup olive oil 
  • Salt and pepper to taste


  • Start off by making that marinade. In a food processor add all ingredients for the chimichurri sauce and blend until smooth. 
  • Slice up the rack of lamb. Slice to separate each bone individually, this will make them look like a lollipop.
  • Once the rack of lamb is all cut up, add to a zip lock bag and pour in 3/4 of the marinade. Don’t pour all of it as you want it for dipping later. Place in the refrigerator for at least 2 hours to absorb the marinade. 
  • While the lamb is marinading, par boil the potatoes, boil them for about 4 minutes, then let them cook all the way down.
  • After the lamb is finished marinading, preheat a skillet on med high heat and sear the lamb about 3 minutes per side. You want the internal temperature of the lamb to your desired doneness. I like mine medium, my internal temperature was about 140 before I let it rest.
  • Now for the potatoes! Grab a glass and on a cutting board and press the potatoes with the bottom of the glass, just enough to crack the skin. Do this to all the potatoes
  • clean up the skillet a bit as there will be a lot of residue from the chimichurri. Once the skillet is cleaned, add about 2 tbsp cooking oil and now sear the potatoes do season them in the skillet. Sear them about 2-3 min per side or until nicely crispy.
  • Once you do the first flip, season them again with salt and pepper or your favorite seasoning. Add 2 tbsp of butter to the pan while the potatoes are in there. Remove them and let cool before serving. 


I highly recommend a meat thermometer for this cook. Use the reserved marinade to dunk the lamb in. 

Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10

Did you enjoy this chimichurri marinaded lamb recipe? You’ll love my other lamb recipes in the link below!

Lamb Recipes