Grilled Lamb Lollipops with a Lemon and Pea Dip
These Grilled Lamb Lollipops makes a great dish to feed the whole family. Deliciously juicy lamb chops, seared to perfection served with a sweet spring pea and lemon dip.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
For the dip
- 1 1/2 cups baby peas (defrosted if frozen)
- 1/3 cup creme fraiche/sour cream
- 1 lemon
- salt and pepper
For the lamb
- 24 lamb chops - see note 1&2
- 1 tbsp extra virgin olive oil
- 1 tsp salt
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.
Rub the EVOO into the lamb and season with salt. If you have time leave the lamb to rest for 30 minutes. (See note 3)
Pat the lamb dry with kitchen paper.
Pre-heat the grill or a ridged griddle pan over a medium high heat.
Griddle the chops for 3 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.
- You want thick 1 inch lamb chops to ensure you get a nice crust without overcooking the inside.
If you can't find lamb lollipops then you can buy:
The lamb cutlets or lamb rib chops will still have the handy lollipop stick style bone in them. Although it may not be trimmed of meat.
The lamb loin chops and lamb sirloin chops don't have the same style bone, but are still easy to cook and delicious to eat. They will need a couple of extra minutes per side. (I have included that in the recipe notes)
For the rack of lamb, you can use this to cut your own chops by using a sharp knife to cut between the bones.
We don't recommend Lamb Shoulder Chops for this recipe as they don't get tender during the short of amount of cooking.
- Lamb Cutlets
- Lamb Rib Chops
- Lamb Loin Chops
- Lamb Sirloin Chops
- Rack of Lamb (and cut it into chops yourself)
- Salting the lamb before you cook it results in more tender tasty meat. But this recipe is still amazing if cooked straight away.
Calories: 843kcal | Carbohydrates: 7g | Protein: 92g | Fat: 46g | Saturated Fat: 16g | Cholesterol: 304mg | Sodium: 337mg | Potassium: 1329mg | Fiber: 2g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 24mg | Calcium: 82mg | Iron: 8.2mg