Sizzling lamb lollipops

sizzling lamb lollipops recipe

Serves 4

  • For the lamb and marinade

  • 1 heaped teaspoon coriander seeds

  • 1 level teaspoon cumin seeds

  • 1 generous pinch turmeric

  • 2 bird's-eye chillies, stalks removed, finely sliced

  • 2 cloves garlic, peeled and finely sliced

  • sea salt

  • ground pepper

  • olive oil

  • 8 quality long lamb cutlets, not trimmed, fatty side scored

  • For the spiced nuts

  • 50 g blanched almonds

  • 50 g shelled pistachios

  • 1 tablespoon sesame seeds

  • 1 pinch ground cumin

  • For the cucumber dip

  • ½ cucumber

  • 1 handful fresh mint leaves

  • 100 g fat-free natural yoghurt

  • ½ lemon

  • For the spicy tomato dip

  • 2 large ripe tomatoes

  • 1 fresh red chilli

  • ½ lemon

  • a few sprigs fresh coriander

  • a little feta cheese, for crumbling over

Pound the marinade spices, chillies and garlic to a paste using a pestle and mortar, add a good pinch of salt and pepper, then muddle in just enough olive oil to make the mixture nice and loose. Get a roasting tray, put in the cutlets and rub the marinade all over them. Cover with clingfilm and put into the fridge, or to one side if you're cooking right away.



Now get all your little dips ready. Put the nuts, sesame seeds, cumin and a pinch of salt into a dry frying pan and toast for a few minutes, tossing occasionally. Once golden, tip them into the mortar and pound up a few times until fine and crunchy, then pour them into a little bowl. Coarsely grate the cucumber on a box grater, then transfer it to a bowl, squeezing out any excess liquid. Finely chop the mint and add it to the bowl with the yoghurt, a good pinch of salt and pepper, and a good squeeze of lemon juice. Stir, then put into a little bowl next to the toasted nuts.



Halve the tomatoes and rub each half, cut side down, on the finer side of the grater so you end up with a fresh tomato slurry. Discard the skins, then finely grate in half the chilli. Season with salt and pepper, stir in a squeeze of lemon juice, sprinkle over some coriander leaves, and crumble over a little feta. Have a taste, adjust if you want it a bit spicier, or saltier, then put it into a little bowl next to the other dips.



Heat a griddle pan on a high heat and cook the lamb cutlets for around 4 minutes on each side, standing them on their fatty sides for a minute or two extra to crisp up. Once they are sizzling and golden, they're done. Pile them on a board, then get stuck in and encourage everyone to dunk the chops in the dips and some of the based up nuts. Lovely with flatbreads or rice.

Nutritional Information

Sizzling lamb lollipops

With a cool cucumber and spicy tomato dip

More Gluten free recipes >
0 foodies cooked this
Inspired by fragrant Yemeni flavours, my marinated spicy lamb lollipops are made for sharing
Serves 4
30m
Super easy
Print this recipe
Method

I came up with this recipe when I was in Wales, which produces some of the best lamb in the world. Ask your butcher for extra long lamb cutlets, untrimmed, so you have big Captain Caveman style chops to gnaw on. Marinate the lamb overnight if you can, to really intensify the flavours, which are inspired by the amazing Yemeni cooks I met in the old Tiger Bay community near the docks in Cardiff. Their community has been there for over 200 years, ever since the coal boom of the industrial revolution brought their ancestors to Wales. Their food hasn't become famous in the same way other cuisines have. But it should have. It's some of the most exciting food I've seen in a long time.

Pound the marinade spices, chillies and garlic to a paste using a pestle and mortar, add a good pinch of salt and pepper, then muddle in just enough olive oil to make the mixture nice and loose. Get a roasting tray, put in the cutlets and rub the marinade all over them. Cover with clingfilm and put into the fridge, or to one side if you're cooking right away.

Now get all your little dips ready. Put the nuts, sesame seeds, cumin and a pinch of salt into a dry frying pan and toast for a few minutes, tossing occasionally. Once golden, tip them into the mortar and pound up a few times until fine and crunchy, then pour them into a little bowl. Coarsely grate the cucumber on a box grater, then transfer it to a bowl, squeezing out any excess liquid. Finely chop the mint and add it to the bowl with the yoghurt, a good pinch of salt and pepper, and a good squeeze of lemon juice. Stir, then put into a little bowl next to the toasted nuts.

Halve the tomatoes and rub each half, cut side down, on the finer side of the grater so you end up with a fresh tomato slurry. Discard the skins, then finely grate in half the chilli. Season with salt and pepper, stir in a squeeze of lemon juice, sprinkle over some coriander leaves, and crumble over a little feta. Have a taste, adjust if you want it a bit spicier, or saltier, then put it into a little bowl next to the other dips.

Heat a griddle pan on a high heat and cook the lamb cutlets for around 4 minutes on each side, standing them on their fatty sides for a minute or two extra to crisp up. Once they are sizzling and golden, they're done. Pile them on a board, then get stuck in and encourage everyone to dunk the chops in the dips and some of the based up nuts. Lovely with flatbreads or rice.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 449
    22%
  • Carbs 9.4g
    4%
  • Sugar 6.3g 7%
  • Fat 35.4g 51%
  • Saturates 11.2g 56%
  • Protein 20.8g 46%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • For the lamb and marinade

  • 1 heaped teaspoon coriander seeds

  • 1 level teaspoon cumin seeds

  • 1 generous pinch turmeric

  • 2 bird's-eye chillies, stalks removed, finely sliced

  • 2 cloves garlic, peeled and finely sliced

  • sea salt

  • ground pepper

  • olive oil

  • 8 quality long lamb cutlets, not trimmed, fatty side scored

  • For the spiced nuts

  • 50 g blanched almonds

  • 50 g shelled pistachios

  • 1 tablespoon sesame seeds

  • 1 pinch ground cumin

  • For the cucumber dip

  • ½ cucumber

  • 1 handful fresh mint leaves

  • 100 g fat-free natural yoghurt

  • ½ lemon

  • For the spicy tomato dip

  • 2 large ripe tomatoes

  • 1 fresh red chilli

  • ½ lemon

  • a few sprigs fresh coriander

  • a little feta cheese, for crumbling over