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This is one of those meals you can whip up quickly, but won’t have you compromising on flavour. The Lamb Lollipops are bite-sized and covered in a delicious rub, while the tasty slaw is a cinch to bring together – light, crisp and a great way to enjoy your veges.
lamb racks, cut into 16 individual cutlets (4 per person)
1 tablespoon celery salt
1 tablespoon dried oregano
1 tablespoon dried mint (sometimes called rubbed mint)
3 large carrots, grated
1 large apple, thinly sliced and julienned
¼ savoy cabbage, very thinly sliced
2 spring onions, green parts only, thinly sliced
a small handful of coriander to garnish (if you like)
2 tablespoons mayonnaise
2 tablespoons Greek yoghurt
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
salt and pepper to season
Prep time: 15 minutes
Cooking time: 10 minutes, plus resting
Lamb: Place the lamb cutlets in a large bowl, drizzle with olive oil, grind over a few good twists of pepper and mix until well coated. Sprinkle over the celery salt, oregano and dried mint then toss to coat, making sure each cutlet gets some of the spices. (If you like it hot, sprinkle over a teaspoon of chilli flakes)
Preheat a barbecue or griddle pan to high. Cook the lamb for 3-4 minutes each side for medium-rare. Rest for 5 minutes.
Slaw: Place all the dressing ingredients in the bottom of a large bowl, season to taste and mix until well combined. Place the carrot, apple, cabbage and spring onions on top of the dressing and toss until coated fully.
Garnish with some coriander for extra bite and serve alongside the lamb.
Tip – If you use a box grater for the carrot, make sure you squeeze out as much moisture from it as possible or this will make the slaw very wet and slushy.