In the Kitchen With Harry Hamlin: Get The Grilled Lamb Lollipops Recipe from Episode 3

The secret to making these simply delicious lamb chops? JFDI (Just f****ing do it)! At least, that’s what professional chef Renee Guilbault recommends. Grilling lamb chops may seem intimidating, but it’s easier than you might think. Renee encourages home cooks not to take things too seriously and enjoy the process. Watch In the Kitchen With Harry Hamlin to follow along with Renee and Harry as they grill up the perfect lamb chop dish for any garden party.  
Simply Grilled Lamb Lollipops 

3 lamb racks, cut into individual chops, bone in each chop 
4 ounces fresh pork lard, melted  
Flaky sea salt  
Freshly ground black pepper, to taste 
1/2 a lemon, plus 2 lemons, cut into wedges for serving 

On a cutting board, pound and flatten each individual chop either with a mallet or by holding the back of a chef’s knife flat against the round, meaty part of the chop (not the bone) and whacking the knife with your closed fist until the meat has flattened and expanded.  
Prepare a large tray or plate lined with parchment paper and have several more parchment sheets at the ready, so you can easily separate each layer of lard-covered meat before you wrap it in plastic. As the lard sets over the chops, it can get quite messy, and the parchment will help keep everything in place until it’s time for grilling. 
One by one, drag the pounded-out part of the chop into the melted lard—just enough to coat. Immediately place the lard-covered chop flat on the waiting parchment-lined plate or tray and sprinkle with flaky sea salt on the top side. Repeat until you have one layer of chops, then add another parchment sheet so that the meat is essentially sandwiched between two layers of parchment. Repeat this until all the chops are coated, seasoned, and lying flat on the parchment. 
Preheat a gas or charcoal grill to medium-high heat. With tongs, add the chops by the bone to the grill surface until an even layer is achieved. Season again with flaky seas salt and grill for 1 ½ to 2 minutes per side for medium-rare. Remove and hold on a serving platter while you do the rest of the chops.  
Give a final seasoning of salt and black pepper overtop and squeeze a lemon half over the chops and serve with lemons on the side.  
Pro Tip: Have the butcher (from your local grocery store or butcher shop) break down lamb racks into individual chops if you aren’t sure how to do it. Also, get fresh lard from the butcher while you are there. 

In the Kitchen with Harry Hamlin airs on Sundays at 9/8c on AMC. Episodes are available to stream on (with a cable provider login). You can also watch episodes via AMC+ at or through the new AMC+ app available on iPhone, iPad, Android, Fire TV, Apple TV, and Roku plus Samsung and Vizio smart TVs. AMC+ can also be streamed through a variety of providers, including AppleTV, Prime Video Channels, DirectTV, Dish, Roku Channel, Sling, and Xfinity. Sign up for AMC+ now.