Rack of Lamb “Lollipops” with Rosemary Sea Salt

Marinated lamb seasoned with rosemary sea salt pairs deliciously with Guenoc's California Petite Sirah.

Recipe Notes

A complex, rich and ripe wine such as this demands full flavored fare, and springtime always makes me think of lamb. Get out your grill for this one, as my marinated lamb loin chops will get an extra boost of flavor from being cooked over fire, and we’ll serve them with a very flavorful sun-dried tomato salsa. Grill some vegetables and maybe some polenta or bread while you’re at it to serve alongside these tasty springtime favorites.

Number of Servings: Serves 4-6 as an hors d’oeuvre.

Pair With: California Petite Sirah


For Marinating the Lamb

2 racks of lamb, Frenched

1 Tablespoon olive oil

¼ cup fresh rosemary, removed from its stalks

2 Tablespoons garlic, peeled and sliced

For the Rosemary Sea Salt

1 Tablespoon finely minced rosemary

¼ cup sea salt

For the Lamb

Marinated lamb racks

Salt and pepper to taste

rosemary sea salt


Rub the lamb racks with the olive oil and combine with the rosemary and garlic. Store lamb in an airtight container in the refrigerator to marinate overnight.

Combine the rosemary and sea salt.

Start your grill and set burners to high. Preheat oven to 375 degrees. Remove lamb from the marinade and scrape off any remaining rosemary and garlic. Season the lamb with salt and black pepper. On the grill, sear the lamb on all sides to get a nice color and flavor. Remove lamb and finish cooking in the oven to desired doneness, about 15 minutes for medium rare. Let the lamb rest for 5 minutes before carving. Cut between the bones to get 16 chops. Serve on a platter sprinkled with the rosemary sea salt.