Lamb Lollipops Recipes

LAMB LOLLIPOPS WITH GARLIC & ROSEMARY RECIPE

Steps:

• Season each side of lamb liberally with salt and pepper.
• Sprinkle a little rosemary onto each side of the lamb lollipops, pressing down so it sticks.
• heat olive oil in a cast iron skillet on medium-high heat. Once hot, add garlic and sprig of rosemary into the skillet and spread evenly (about 2 tablespoons of rosemary removed from stem). Add the lamb and sear 4-5 minutes per side for medium. Garnish lamb with fresh rosemary if desired and serve immediately.

GRILLED LOLLIPOP LAMB CHOPS

Steps:

• Place the lamb chops on a baking sheet. Drizzle with the olive oil on both sides, and sprinkle both sides with the sea salt, pepper and herbes de Provence. Let sit at room temp for 5 minutes.
• Heat a grill pan over high heat until almost smoking. Add the chops, in batches if necessary, and sear for about 4 minutes. Flip, and cook for another 3 minutes for medium-rare and 5 minutes for medium. Transfer the chops to a serving platter. Drizzle with the agave and sprinkle with the mint.

LAMB LOLLIPOPS

Steps:

• Toast the coriander seed and mustard seed in a small, dry saute pan over low heat until fragrant. Place the toasted seeds in a spice grinder and grind to a powder. Place lamb, pork, and bacon in a large bowl. Add all herbs and seasonings and toss to combine well.
• Grind the meat in a meat grinder with a medium die and then chill overnight.
• Wrap 1 tablespoon of ground meat around the end of an ice pop stick. Repeat until all meat is used. Refrigerate for 2 hours.
• Heat olive oil in a large saute pan over medium heat. Saute lollipops, in batches, until meat is cooked through, about 2 minutes on the first side and 1 minute on the other side. Serve hot.

LEMON & HERB LAMB LOLLIPOPS

Steps:

• Slice the lamb cutlets between the bones to give you 16 pieces. Remove any big pieces of fat. Cover the cutlets with cling film and lightly bash the meat with a rolling pin to flatten slightly. Put the cutlets in a bowl and sprinkle with flour and some seasoning, tossing to coat.
• Whisk the egg and milk in a shallow bowl. Place the breadcrumbs, parsley and lemon zest in another. Heat the oven to 200C/180C fan /gas 6. Heat enough oil in a large frying pan to come 0.5cm up the side.
• Dip each lamb cutlet into the egg mixture, then into the breadcrumbs, pressing gently to help crumbs stick. Cook each cutlet in the hot oil for 2 mins each side until golden brown - you will need to do this in batches. Drain on a plate lined with kitchen paper. When all cutlets have been fried, place on a baking tray and cook in the oven for 3 mins more. This will ensure that any parts of the bone that did not touch the pan have been cooked. Leave to cool, then chill if making ahead or pack into containers for your picnic.