Sizzling Lamb Lollipops

2016-01-05

Cuisine: British
Course: Main
Skill Level: Easy
Add to favorites

Servings : 4
Cook Time : 30m

With a cool cucumber and spicy tomato dip.

“Inspired by fragrant Yemeni flavours, my marinated spicy lamb lollipops are made for sharing ”

Ingredients

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 garlic cloves, peeled and finely sliced
sea salt
ground pepper
olive oil
8 quality long lamb cutlets , not trimmed, fatty side scored
For the Spiced Nuts: 50g blanched almonds
50g shelled pistachios
1 tablespoon sesame seeds
1 pinch ground cumin
For the Cucumber Dip: ½ cucumber
1 handful fresh mint leaves
100g 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

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.