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Sizzling lamb lollipops
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Total Time:
30 minutes
Yemeni-inspired, marinated spicy lamb lollipops - perfect for sharing.
Ingredients:
  • 1 heaped teaspoon coriander seeds
  • 1 level teaspoon cumin seeds
  • 1 generous pinch turmeric
  • 2 bird's-eye chillies stalks removed, finely sliced
  • 2 cloves garlic peeled and finely sliced
  • 8 quality long lamb cutlets not trimmed, fatty side scored
  • 50 g blanched almonds
  • 50 g shelled pistachios
  • 1 tablespoon sesame seeds
  • 1 pinch ground cumin
  • ½ cucumber
  • 1 handful fresh mint leaves
  • 100 g fat-free natural yoghurt
  • ½ lemon
  • 2 large ripe tomatoes
  • 1 fresh red chilli
  • a few sprigs fresh coriander
  • a little feta cheese for crumbling over
Instructions:
  • Prepare the marinade by pounding spices, chilies, and garlic into a paste, season with salt and pepper, and mix in olive oil until loose. Rub the marinade all over the lamb cutlets in a roasting tray, cover, and refrigerate overnight if possible. Toast nuts, sesame seeds, cumin, and salt in a dry pan, then crush into a bowl. Grate cucumber, mix with mint, yogurt, salt, pepper, and lemon juice for a dip. Grate tomatoes and mix with chili, salt, pepper, lemon juice, coriander, and feta for another dip. Grill lamb cutlets on a high heat griddle pan for 4 minutes per side. Let them rest and crisp on fatty sides. Serve the lamb with the dips and enjoy with flatbreads or rice.

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