Charred Lamb Lollipops on the Big Green Egg MiniMax

If you love the deep, smoky flavors of perfectly grilled meat with a crispy, caramelized crust, then you're in for a treat. These Charred Lamb Lollipops, cooked hot and fast on the Big Green Egg MiniMax, are the ultimate showcase of flame-kissed goodness. Using FOGO All-Natural Briquets and FOGO Cherry Smoking Chips, this recipe delivers incredible taste with a hint of sweet smoke. The best part? The char is the star!

The Secret to Bold Flavor: A Simple but Powerful Marinade

Lamb naturally pairs well with garlic, rosemary, and citrus, so I put together a simple yet flavor-packed marinade:

·       6 garlic cloves, roughly chopped

·       2 tbsp fresh rosemary, chopped

·       1 1/4 tsp kosher salt

·       1/2 tsp fresh ground black pepper

·       Zest of 1 lemon

·       1/4 cup extra virgin olive oil (EVOO)

The key here is to let the lamb sit in the marinade for at least one hour. This allows the flavors to infuse deep into the meat, adding layers of garlicky, herby goodness with a bright citrus pop.

Prepping the Lamb for the Ultimate Sear

To ensure even cooking and maximum char, I took an extra step: trimming excess fat and pounding each chop flat between two sheets of plastic wrap. This helps create a larger surface area for caramelization, which translates to more flavor when it hits the grill.

Firing Up the Big Green Egg MiniMax

For this cook, I went with FOGO All-Natural Briquets for consistent, high heat and added a handful of FOGO Cherry Smoking Chips to bring in a subtle sweetness. The goal? A searing 500-550°F fire for a hot and fast cook.

The Cook: Quick, Fiery, and Packed with Flavor

Once the MiniMax was rolling with heat, I placed the marinated lamb chops directly over the coals.

1-2 minutes per side was all it took to develop that deep, dark char while keeping the inside juicy and tender.

Pro Tip: Pull the lamb at 130-135°F for a perfect medium-rare doneness. The carryover heat will take it up a few degrees while resting.

Let It Rest, Then Devour!

After a quick 5-minute rest, these lamb lollipops were ready to enjoy. The garlic and rosemary crust, combined with the slight citrus zing and that beautiful FOGO-fired char, made every bite absolutely irresistible.

Why This Recipe Works

• Pounded thin for even cooking & extra char
• Marinated for deep flavor
• Hot and fast grilling locks in juices 
• FOGO Cherry Smoking Chips add a touch of sweet smoke
• Perfect sear + smoky crust = next-level lamb!

If you're looking for a quick, bold, and incredibly satisfying cook on the Green Big Egg, these Charred Lamb Lollipops need to be on your list. Fire up your Egg, grab some FOGO Charcoal, and let the flames do their magic.

What’s your favorite way to grill lamb? Drop a comment on the video and let’s talk fire and flavor!  This would make a great weekday dinner or a fantastic Easter Dinner this year.  No matter how you prepare them, we hope that you enjoy them.  I would, however, highly recommend you try this recipe. It’s on the FOGO YouTube, where we show you how to BBQ the right way with FOGO!

Directions:

1. Prep the Lamb: 

• Using a boning/filet knife, trim any excess fat from the lamb chops.
• Place each chop between two pieces of plastic wrap and pound them flat with a meat mallet or heavy skillet to ensure even cooking and maximize surface contact for char.

2. Make the Marinade:

• In a small bowl, combine chopped garlic, fresh rosemary, kosher salt, black pepper, lemon zest, and EVOO.
• Coat the lamb lollipops evenly with the marinade, making sure each piece is well covered.
• Cover and refrigerate for at least 1 hour to let the flavors infuse.

3. Set Up the Big Green Egg MiniMax:

• Fill your grill with FOGO All-Natural Briquets   for consistent, high heat.  Place 2 FOGO Fire starters in a Blazaball and place them in the grill.  Light the starters with your torch and add more charcoal.  Build a pyramid with the briquets.  When they are mostly grey and ashed over, spread them out and place the grate on the grill.
• Add a handful of FOGO Cherry Smoking Chips for a hint of sweet smoke.
• Light the charcoal and allow the Egg to heat up to 500-550°F for direct grilling.

4. Grill the Lamb Lollipops:

• Remove the lamb from the marinade and let any excess drip off.
• Place the chops directly over the hot coals and grill for 1-2 minutes per side, flipping once to achieve an even, deep char.
• The goal is a hard sear with a slightly pink center (140°F internal temp for medium).

5. Rest & Serve:

• Let the lamb rest for 5 minutes before serving to allow the juices to redistribute.
• Serve hot and enjoy the crispy, smoky, and flavorful crust—the char is the star!