Lamb Lollipops with Cashew Nut Mint Dip
Lamb rack 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
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 People
- 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
- 0.5 tbsp olive oil
- 2 sprigs fresh rosemary
for the dip
- 100 g cashew nuts
- 15 g fresh mint leaves
- 15 g fresh coriander leaves
- 1 Juice of 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
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.
Calories: 759kcal | Carbohydrates: 47g | Protein: 36g | Fat: 49g | Saturated Fat: 560g | Sugar: 12g