Lamb lollipops with pea pesto

Recipe from: 20 May 2015
Lamb, pea pesto, recipe ,garlic

Ingredients 21
Servings 4-6
Time 30 min

Ingredients

  • Lamb lollies
  • 6x100
    g
    lamb steaks or chump chops with bone and excess sinew removed
  • 6
    medium wooden skewers soaked in water for 15 minutes
  • juice and zest of 1 lemon
  • 3
    sprigs of fresh rosemary, roughly chopped
  • 2
    cloves
    of garlic, crushed
  • 3
    Tbs
    olive oil
  • freshly ground salt and pepper to taste
  • Pea pesto
  • 3
    cup
    of frozen peas, blanched*
  • 100
    g
    feta cheese
  • 1
    clove of garlic
  • 1/4
    cup
    mint leaves
  • 1/4
    cup
    basil leaves
  • Handful of chives
  • juice of 1 small lemon
  • 1/4
    cup
    olive oil
  • Garnish
  • 1
    small red onion thinly sliced and dressed in 2 tsp (10ml) white wine vinegar
  • a handful of blanched peas
  • lemon zest
 

Method

16 min
 

Roll the lamb into rounds and skewer them to create the lollipops. In a shallow dish, combine the lemon juice and zest, rosemary, garlic and olive oil. Season with salt and pepper, then add the lamb lollies and coat them well with the mixture. Season some more. Allow to marinate at room temperature while preparing the pesto and garnishes.

Place the blanched peas, feta, garlic, herbs and lemon in a food processor and pulse until it forms a chunky pesto. Slowly add the oil until it reaches the desired consistency. Season well with salt and pepper.

Preheat a griddle pan until smoking hot, then reduce to a moderate heat and grill the lamb for 6 to 8 minutes per side (for medium rare to medium) or until cooked to your liking. Make sure all the fat is rendered.  Allow to rest for 5 minutes before serving.

Enjoy your lamb lollies with a side of pea pesto and garnish with slices of lightly pickled red onion, a few peas, lemon zest and a glass of Two Oceans Shiraz.

*Blanch: To cook in boiling water for about 5 minutes or until al dente then to refresh in ice cold water.

Recipe by Two Oceans

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Read more on: garlic  |  two oceans  |  recipe  |  lamb
 

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