Go Back
lamb cutlets in a grey frying pan
Print

Lamb Lollipops with Herbs

Lamb Lollipops with Herbs - tender, juicy lamb cutlets with a simple fresh herb and garlic crust grilled to perfection.
Course Main Course
Cuisine Modern Australian
Keyword lamb lollipops, lamb cutlets with herbs
Total Time 25 minutes
Servings 4
Calories 471kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 12 lamb lollipops (cutlets) trimmed to your liking
  • 2 tbsp olive oil
  • 2 tbsp fresh rosemary leaves finely chopped
  • tbsp fresh thyme leaves finely chopped
  • 1 tsp garlic powder
  • salt and pepper to taste

Instructions

  • Combine finely chopped rosemary (2 tbsp of leaves) and finely chopped thyme (1½ tbsp of leaves) then set aside.
  • Rub both sides of lamb cutlets with olive oil (2 tbsp - there will be some leftover) and reserve the remaining oil for frying.
  • Sprinkle garlic powder (1 tsp) and salt and pepper (to taste) evenly between the cutlets - don't forget the back!
  • Then sprinkle each side of the cutlets with the combined rosemary and thyme.
  • Heat remaining olive oil in a pan, and fry cutlets (or grill/broil) over medium-high heat (turning once) until cooked to your liking (see notes).

Notes

  • How long you cook your lamb lollipops for on each side comes down to your personal preference. For me, cooking cuts of lamb like this is a bit like cooking a steak - some people like theirs pink in the centre, others don't! For me, it's usually about 4 minutes on each side -  but keep in mind the thickness of the cutlet meat can vary a lot.
  • These cutlets would also be great cooked on a bbq. They make great bbq or cookout fare - they even come with in-built handles!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*