These Grilled Lamb Lollipops makes a great dish to for entertaining. Deliciously juicy lamb chops, seared to perfection served with a sweet spring pea and lemon dip. Everyone loves them and they are so simple to put together.
LAMP LOLLIPOPS! I love the name of this dish! For so many reasons!!!!
A.) I am a sucker for alliteration!!!!! As much as I can’t bring myself to only eat tacos on Tuesday I still love #Tacotuesday. I have my own #MeatballMonday (which one day will be as famous as Taco Tuesday
.Just need it to be mentioned in a Lego movie 😉 ) and we have #Sundaysuppers. I just love them.
B.) It is a dish that reminds me of my kids.
C.) It brings out the kid in me, after making food bite sized, putting it on a stick (or using the ready made stick/bone) just makes food more fun!
D.) I know I had a d, but I have been distracted so many time over the course of the last 4 sentances that it has flown out of my head! I’ll get back to you on D!
Anyway, lamb lollipops! I heard the phrase on a tv cooking show about 2 years ago and I knew it was a way to get my kids to try them. Well I say my kids, I didn’t need anything to entice Mr 9 (well Mr 7 as he was back when I first made these!!!) Mr 4 (aka now Mr 6) had just started his, “I don’t like meat” phase, so getting him to try anything that wasn’t a sausage was a struggle! At times it still is!
Like all kids he loves sausages and chicken nuggets, which has meant I can push the case for pork and chicken.
Well if you don’t like roast chicken you can’t eat chicken nuggets as they are chicken too!
Sausages are made from pork, so you have to eat pork if you want to eat sausages
I had no wiggle with lamb, I tried lamb sausgaes and he demolished them, but even that wasn’t enough to convince him. “Well they are lamb so you must like lamb?” “No Mummy I think I will just have our normal sausages now”
But lamb lollipops, well that is a different story! He thinks it is an excellent name, he loves he can pick them up with his fingers and he loves that he is eating one of ‘Daddy’s favourite foods’.
So yes, lamb lollipops were a massive success, and they still are today. Sure he would still prefer sausages or roast chicken (we had great success with that one) but once in a while lamb lollipops go down a treat.
And why wouldn’t they!!!?!?! Juicy succulent lamb chops, seasoned generously with salt and seared on a high heat, so they get a beautiful crust and are still tender inside. SO GOOD!!!! In fact there are family fights over who will get the last chop. Well I say fights, it is a brief discussion and then Stew wins 😉
I like to buy the extra trimmed chops as they are easier for the kids to hold, there is slightly less fat on them and I find they cook more evenly. They are a little more per kilo but worth the money to not have the kids struggling with bits of fat!
Picking them up is a acceptable way to eat lamb lollipops in our house!!! Which is why I don’t serve them as part of a roast style dinner. All that gravy and mashed potato. Suddenly using your fingers isn’t go to cut it. So I like to serve them with a dipping style sauce.
Today, to make the start of Spring in the US, I am using beautifully sweet and delicious baby peas. Pureed up with creme fraiche and some lemon it makes a great accompaniment to the lamb lollipops. Perfect! For more spring vegetable recipe check out the end of the post.
If you cannot get fresh baby peas then a bag of frozen ones is just as good!!!
But for now grab a packet of lamb lollipops, get the family around the table and share a Sunday Supper together.
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Grilled Lamb Lollipops with a Lemon and Pea Dip #SundaySupper
- 1 1/2 cups baby peas (defrosted if frozen
- 1/3 cup creme fraiche/sour cream
- 1 lemon
- 1 tbsp extra virgin olive oil
- 24 extra trimmed lamb chops - sometimes called french trimmed
- Bring a pan of water to the boil and then cook the peas for 3 minutes until soft.
- Drain the peas and place them in a food processor with the creme fraiche. Add the zest of the whole lemon and the juice of half of it.
- Puree the dip. Check the seasoning and add salt and pepper to taste. Plus extra lemon juice if required!
- Refrigerate until needed.
- Pre-heat a ridged griddle pan over a medium high heat.
- Rub the EVOO into the lamb and season with salt.
- Griddle the chops for 1 ½ minutes on each side and then transfer chops to a warm plate and let them rest for stand 3 minutes before serving with pea dip.
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For more yummy spring recipes check out the other Sunday Supper Bloggers
(Special thanks you Anne from Simple and Savory for hosting)
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- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
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- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
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- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Crickets Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
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