Cut between the rib bones on your riblet rack, then with each rib bone scrape away some of the fat nearest to the bottom of the bone. You should now be able to peel the lamb up the bone to form a little ball at the end of the rib.
For the crumb, combine the parmesan, corn flour, panko crumbs and parsley in a bowl. In a separate bowl lightly whisk the eggs.
Individually dip each lollipop into the egg and the cover in the crumb. Set aside until all lollipops have been crumbed.
Pour oil into a high edged frying pan until it comes up about 0.5cm on the edge. Gently heat to 160-180°C, ensuring no water comes into contact with the oil.
Carefully place each lamb lollipop into the oil with tongs and shallow fry, turning, until golden brown all over.
Serve with a simple salad or with your favourite dip as an appetiser.
To test if the oil is hot enough, drop a piece of bread in, if golden in 15-30 seconds the oil is hot enough.
Lamb lollipops serve well with any sauce you like; chipotle aioli is delicious.