Grilled Lamb Lollipops & Jalapeno Cheese Grits

Posted by Jim Rolfe on

Inspirations: My physician buddy – Dr. Patel in Mishawaka, IN grilled these one night and I instantly was hooked. Adding the Rolfe Rub to the lamb really completes the dish.

Serves: 4


  • 16 individual lamb chops (normally they come in pairs, so cut into singles)
  • 1 small carton of Greek yogurt
  • 1 inch of peeled and diced ginger
  • 3 cloves of peeled and diced garlic
  • 1 T. Rolfe Rub
  • Rolfe Rub to cover both sides of lamb
  • 1 cup of grits
  • 4 cups of water
  • ½ cup of jalapeno (or hot cheese) cheese
  • 1 tbs of diced jalapeños
  • ½ stick of butter
  • 1 T. of garlic powder


  • Combine the ginger, garlic and Rolfe Rub with yogurt and marinate the Lamb for 1-2 hours or overnight.
  • About an hour prior to grilling, wipe of the excess (not all of the yogurt) and sprinkle (generously) both sides with Rolfe Rub
  • Make the grits according to package, then add:
  • Butter, garlic powder, Rolfe Rub, butter and add the cheese
  • Grill lamb on 350-400 degrees for about 3 mins a side and remove. – internal temp of 130 degrees


  • Bottom layer of a healthy portion of grits
  • Lay the lamb on top of the grits
  • To swank it up, add your favorite vegetable and
  • enjoy!

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  • My fav!!!!🥰🥰

    Campy on

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