Lamb lollipops seared in the griddle pan then baked until pink and juicy, served up with garlic and rosemary sweet potato crisps and cashew nut mint dip
This has ‘Romantic Valentines Day Platter’ written all over it!
Valentines lamb lollipops
Who’s up for some lamb this Valentines weekend??!! Its February, its cold (really cold!), and Valentines is just around the corner. Whether your head-over-heels in love or just enjoying the single life, this amazing feast has got to be one of the best ways to have a lovely, cosy night in.
So draw the curtains, get those candles lit, snuggle up under a blanket or in your fave onesie, get a film on – you know the type – usually starring Julia Roberts or Meg Ryan, and get this lamb lollipop platter laid out on the table!
For this recipe I bought one lamb rack (serves 2) and asked for it to be French trimmed. This basically means that the butcher will remove the meat and fat to reveal the rib bones. These bones make the perfect stick to our lamb lollipops 🙂
Watch how to make lamb lollipops
Crisps and dips
Along with the juicy, pink lamb lollipops and thick-cut homemade sweet potato crisps theres also a scrummy cashew nut mint dip; a creamy, citrusy and refreshing addition to the meaty chunks of lamb. Sprinkle a bit of chilli powder on the top of this dip to give an extra fiery punch.
Super quick lamb
Out to impress or just wanting a delicious meal for one – this recipe is well worth it. Its so quick and easy that it won’t even disrupt your day – and you might just be able to get this made after a day at work.
And what about dessert?? have a look at my Nutella Tigella, or how about some mini squares of chocolate brownie?? Chocolate not your thing? – have a try of my raspberry and lemon muffins or an indulgent sticky apple treacle tart.
Sending you lots of love and hugs this Valentines!! xxx
Lamb Lollipops with Cashew Nut Mint Dip
- 1 rack of lamb French trimmed fat scored
- Sea salt and black pepper for seasoning
- 1 tsp dried rosemary
- 1 large sweet potato 400g
- 1 clove garlic
- ½ tbsp olive oil
- 2 sprigs fresh rosemary
for the dip
- 100 g cashew nuts
- 15 g fresh mint leaves
- 15 g fresh coriander leaves
- Juice of 1 lime
- 25 ml tap water plus extra if required
for an extra kick in your dip
- 1 tsp of jarred mint sauce
- Sprinkle of hot chilli powder
- Salad or spinach leaves
- Pre heat the oven to 160 degrees fan.
- Place the rack of lamb fat side up on a chopping board. If the fat isn’t scored run a sharp knife diagonally through the fat 4 or 4 times to score it. Repeat in the opposite direction to create a diamond pattern on the surface of the fat.
- Season the fat with sea salt, pepper and dried rosemary. Use your fingers to rub the seasoning into the fat and the scored lines.
- Place a griddle pan on a high heat. No oil is required due to the fat on the lamb rack. Once the pan is hot, place the rack fat side down and render (cook the fat) for at least 3 minutes. After 3 minutes, flip the rack onto each side for 20 seconds to seal off all over.
- Transfer the sealed rack to an oven proof dish and bake in the pre heated oven for 15 minutes.
- Whilst lamb is in the oven prepare the sweet potato. Leave the skin on and slice the potato width-ways into thin circles. The thinner your circles the crisper they will be after cooking. Spread out the circles of potatoes on a large baking tray. Next, slice up a clove of garlic and sprinkle over the potatoes. Drizzle over half a table spoon of olive oil and season with salt and pepper. Place toone side whilst you wait for the lamb to finish cooking.
- After the lamb has been in the oven for 15 minutes remove and turn the temperature up to 180 degrees. Cover the lamb with foil and place to one side to rest for 20 minutes.
- Meanwhile, transfer your tray of sweet potatoes to the oven and bake for 20 minutes.
- Next prepare the dip. Add the dip ingredients (cashews, fresh mint, fresh coriander, lime juice and water) to the blender and blend until smooth. Add more water if the consistency is too thick or if the blender appears to be struggling. For an extra kick add a tsp of jarred mint sauce and once ready sprinkle over some hot chilli powder.
- After the lamb has rested and the potatoes are cooked prepare your platter: Line the platter with salad of spinach leaves and serves the potatoes over the top. Place any extra potatoes in a small dish. Slice the lamb rack into chops (lollipops) and balance over the sweet potato. Spoon the dip into a serving dish and sprinkle over the chilli powder if desired.
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #recipeoftheweek hosted by amummytoo, and #CookOnceEatTwice hosted by seachingforspice.