Lamb Lollipops with Raspberry Vinaigrette

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Impress your next dinner crowd by using this tangy raspberry vinaigrette on these savory lamb lollipops.

Lamb Lollipops with Raspberry Vinaigrette


    For the lamb:

  • 8 lamb lollipops
  • 1 sprig rosemary, finely chopped
  • ½ tsp kosher salt
  • 20 turns fresh cracked pepper
  • 2 T canola oil
  • For the vinaigrette:

  • 1 cup raspberries
  • ¼ cup honey
  • ¼ cup olive oil
  • ¼ tsp kosher salt


      • Let lamb temper at room temperature for 30 minutes.
      • Toss lamb lollipops in oil, rosemary, pepper, and salt.
      • Grill or sauté over high heat until charred on both sides. Let rest.
      • In a small sauce pot, simmer raspberries and honey until begins to thicken. Remove from heat and whisk in olive oil and salt.
      • Drizzle vinaigrette over top of lamb lollipops and garnish with fresh rosemary sprigs and raspberries.
Lamb Lollipops with Raspberry Vinaigrette

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