Spring lamb lollipops with zingy herb dip

Spring lamb lollipops with zingy herb dip
A fresh way to bring the best out of new season lamb
Icon_cookingtime_grey Created with Sketch. 15 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4-5
Spring lamb lollipops with zingy herb dip


For the lamb

  • 1 rack of lamb - French trimmed (around 12 - 15 cutlets)
  • 1 tin anchovies in oil (50g)
  • 1 lemon - juice and zest
  • 4-5 sprigs rosemary - leaves stripped
  • 4 cloves garlic - roughly chopped
  • Salt & pepper
  • Olive oil

For the herb dip

  • 1 large bunch flat leaf parsley - leaves picked and stalks finely chopped
  • 1 large bunch mint - leaves picked
  • 50g raw pistachios
  • 1/2 cup or 125ml of red wine vinegar
  • 3/4 cup or 180ml of extra virgin olive oil
  • salt & pepper

How to make

  1. Remove the outer layer of fat from the lamb rack (or ask the butcher to do it) and score the remaining fat in a criss-cross pattern then slice into individual cutlets
  2. In a food processor, add the anchovies (with their oil), lemon zest and juice, garlic, rosemary, a pinch of salt and pepper with 2 tbsp of olive oil and whizz to a thick paste.
  3. Rub the marinade all over the lamb cutlets and leave to marinade for at least an hour, ideally at least three, overnight is even better!
  4. Whilst they are marinading, make the dip. First put the pistachios into a clean food processor and grind to a powder, if there are some chunky bits, that's fine
  5. Add the mint, parsley (stalks an' all), oil and vinegar then blend until a smooth, vibrant green sauce. Season to taste
  6. Heat a griddle pan or heavy based frying pan until smoking hot - cook the cutlets for 3-4 mins a side for medium
  7. Leave to rest for 3-4 minutes before serving alongside the dip

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