1) They're on a stick (kind of), and 2) my kid liked the name better than "chops."
Rosemary Lamb Lollipops
1 pound rack of lamb
1/4 cup or 3 5" sprigs rosemary
4 cloves garlic
2 teaspoons sea salt
1 teaspoon black pepper
1-2 Tablespoons butter or fat of choice
Preheat your oven to 425º. Line a sheet pan with foil. Mince the rosemary and garlic cloves together on a cutting board. Add salt and pepper and continue mincing, until the mixture is very fine. Rub all over the top side of the lamb. Heat butter or fat in a cast iron skillet over high heat. Add the lamb, rosemary side down and sear for 30-40 seconds. Flip and sear the other side. Scrape up the rosemary crumbs and pat them back onto the crusted side. Place lamb on the sheet pan, crust side up and bake 12-15 minutes, until light pink. Remove from the over, wrap the foil around the lamb and let rest 10 minutes before slicing and serving.